Spinach and Feta Pie
Per 1 slice
1 bunch fresh spinach (about 4 cups)
3 tablespoons olive oil
1 yellow onion, chopped
1 cup grated Swiss cheese
11⁄4 cups light cream
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Pinch of nutmeg
1⁄4 cup grated Parmesan cheese
1 10-inch deep-dish pie crust, prebaked 5 minutes at 375°F
6 ounces feta cheese, crumbled
2 medium tomatoes, sliced
Preheat oven to 350°F. Wash and stem the spinach; steam until wilted. Squeeze out excess water and chop. Heat the olive oil in a small skillet, and cook the onion until golden, about 7 minutes; toss with the spinach. Stir in the Swiss cheese.
Combine the eggs, cream, salt, pepper, nutmeg, and Parmesan cheese in a blender. Blend 1 minute. Spread the spinach mixture into the crust. Top with feta cheese and decorate with tomatoes if desired. Pour on the egg mixture, pressing through with your fingers to make sure it soaks through to the crust.
Bake 45 minutes, until a knife inserted in the pie comes out clean. Serve hot or room temperature.