MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Pie Florentine
 Categories: Greens, Cheese, Dairy, Poultry
      Yield: 4 servings
 
     20 oz (2 boxes) chopped spinach;
           - thawed
      2 lg Eggs; beaten
    1/3 c  Butter
    1/3 c  A-P flour
    1/2 ts Salt
        ds (ea) nutmeg & pepper
  1 1/2 c  Milk
      3 lg Eggs; hard-cooked
      5 oz Can boned chicken
           +=OR=+
    1/3 c  Chopped cooked chicken
           +=OR=+
  6 1/2 oz Can tuna in water; drained,
           - flaked
      1 c  Shredded Swiss (Emmenthal)
           - cheese
           Parsley; garnish
 
  Drain the spinach by pressing it between your hands or
  against the bottom of a sieve with the back of a large
  spoon. Then allow it to stand on several thicknesses of
  paper toweling for 30 minutes before combining it with
  the beaten eggs, and smoothing the mixture against the
  bottom and sides of a greased 9" pie plate. With that
  done, melt the butter in a small saucepan; add flour,
  salt, nutmeg, and pepper; and stir it until it's smooth.
  Now, gradually add the milk, stirring constantly. Cook
  the pie-to-be over medium heat, stirring slowly, until
  it comes to a boil and thickens.
  
  At that point, set the saucepan aside. Cut one
  hard-cooked egg into wedges and reserve three of these
  for garnish, if you want a garnish. Go on to chop the
  remaining wedges, and the other two eggs, and stir them
  into the sauce. Pour the mixture into the spinach crust,
  arrange the chicken or tuna evenly over the sauce, and
  sprinkle the entire pie with cheese. You'll also want to
  fold a thin strip of foil around the edges of the crust
  to prevent overbrowning.
  
  Bake the pie in a 350°F/175°C oven for 20 to 30 minutes,
  removing the foil during the last 10 minutes.
  
  Serve it garnished with the egg wedges and a few sprigs
  of parsley. This recipe should provide a hearty main
  dish for at least four diners.
  
  By: Diane M. Lindamood
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Archives
 
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