I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Spinach Cheese Pie
...in your mind.
Spinach Cheese Pie

Spinach Cheese Pie

It's November 2023, and I find out my family in Canada has been making this for years. In fact it’s so important to their Thanksgiving dinner, they say “it wouldn't be the same holiday without it” - and I agree with them. So say adios to that green bean casserole, and hola to this much more interesting replacement.

Ingredients

  • 5 ounces bacon, about 5 strips, diced
  • 1/2 yellow onion, diced
  • 8 ounces sliced cremini mushrooms
  • 1/2 tablespoon garlic paste, or 2 cloves minced
  • 8 ounces cream cheese, softened
  • 2 tablespoon butter, softened
  • 10 ounces frozen chopped spinach, thawed and squeezed of any water
  • 4 eggs, beaten
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 8 ounces shredded Monterey jack cheese

Topping

  • 1 tablespoon butter
  • 3 ounces French Fried Onions
  • 1-2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 350
  2. Heat a large skillet over medium heat, put in the bacon and cook until just beginning to get crispy, then remove to a plate - but leave the grease
  3. Add the onion and the mushrooms, and cook until the water has evaporated from the mushrooms and the onions are beginning to caramelized and turn golden. Mix in 1 tablespoon butter and garlic -take off the heat and let cool slightly
  4. While it does, stir together the cream cheese until well combined
  5. Add in the spinach, beaten eggs, bacon, onion & mushrooms, red pepper flakes, Jack cheese and 1/2 teaspoon salt & 1/4 teaspoon coarse ground black pepper
  6. Mix really well to combine then put into a greased 8x8 baking dish, a round 8 or 9 inch pie plate, a spring form pan or a tart pan with removable bottom like I used in the video.
  7. Bake 45 minutes serve hot or cold, but maybe let rest 5 minutes before cutting
  8. While it cooks, melt the remaining tablespoon of butter for the topping in a non-stick pan, and add the crispy onions - toss them gently with the butter to coat, and let cook about a minute or so, to make them a bit crispier and to get a tad more brown
  9. Remove to a bowl or plate, and when cool (after about 2 minutes) toss with the Parmesan
  10. Slice the pie into wedges, and top with some of the onions
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