Porch Sittin'

Since the weather has been so nice, the husband and I have had several evenings of "porch sittin'." This usually involves a bottle of something tasty, and this week, we chose champagne. Heck, since I'm a light weight when it comes to alcohol, we get two nights out of it. I guess you could say I'm a buy one, get one free kinda gal. Anyhow... While preparing our yummy treats, it occurred to me to take a picture and use it for my next post. Yippee for me! This particular night, we dined on mixed olives from the olive bar at Kroger, Greek Spinach Pie, crostini's (AKA kristini's), and homemade hummus with crackers, celery, and carrots. The crostini's are chopped tomatoes and kalamata olives, with a little oregano, on top of toasted pepper swiss bread from Great Harvest. The Greek Spinach Pie is a recipe passed on from a FPC soprano sectional years ago. I used it one time for our Thanksgiving brunch by dropping a spoonful of the mixture into phyllo shells in place of a pie crust. Hope you enjoy it, and who knows, maybe it'll inspire some porch sittin' for you.

Greek Spinach Pie

1 Pillsbury pie crust
10oz. frozen chopped spinach, thawed
2 Tbl butter
1 small onion, chopped
1 small red bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 Tbl all-purpose flour
3 large eggs, lightly beaten
4oz feta cheese, crumbled
2 tsp Greek seasoning
1/4 tsp salt
1/4 tsp pepper
1/4 C grated Parmesan cheese

Preheat oven to 400.
Fit pie crust into a 9" pie plate, fold edges under and crimp. Bake crust at 400 for 7 minutes. Remove from oven, and set aside. Reduce oven to 350.
Drain spinach well, set aside.
Melt butter in a large skillet over medium heat; add onion and next 3 ingredients, and saute 5 minutes or until tender.
Stir in flour; cook, stirring constantly for 1 minute.
Stir together spinach, onion mixture, eggs and next 5 ingredients. Pour into pie crust. Bake at 350 for 25 minutes. Sprinkle evenly with parmesan cheese, and bake 5 more minutes or until set. Cool 5 minutes before slicing.