Spinach Pie

I love it when the first thing gone on my son’s dinner plate is the vegetables.  I’ve been working hard to ensure that my nineteen month old toddler has a wide variety of veggies in his diet, and let me tell you, it can be challenging!  So I pulled this recipe out of the drawer and decided to try it. 

Spinach pie is so easy, but I haven’t made it in years.  My husband and I both discovered we are allergic to poultry eggs about five years ago.  However, I have since discovered that duck eggs don’t bother us, which is exciting for baking and cooking.  While they can be hard to find, duck eggs have provided me the opportunity to share this recipe with my son. Looks like I will have to try to find them more often!

Spinach Pie

2 pkgs frozen spinach

2 eggs (or duck eggs)

Dash nutmeg

½ cube butter, melted

Parmesan to taste (I used about 1/3 cup fresh grated)

Thaw and drain spinach well.  Mix all ingredients. Place in greased pie dish and bake at 350 degrees for 20-30 minutes or until the edges turn light brown.