Spinach pie

Can never have too much spinach and cheese, nom nom nom

Ingredients

• 800 g frozen spinach (two packages)
• 2-3 garlic cloves, finely chopped
• 1 small onion or 1/2 large onion, chopped
• Salt & pepper
• 1 tsp herbes du provence
• 1 package feta cheese
• 4 eggs
• 1 c heavy cream
• 1 pie crust

Bakin' some pie

1. Roll out the pie crust and transfer it to a pie pan, pressing down firmly. You can pre-bake it a bit if you'd like but I don't think that's absolutely necessary.
2. Thaw the spinach in a pan, letting as much water steam off as you can. It should be moist and juicy still, but also dry enough that you don't see any liquid pooling up when you press on it with a spoon. This is important: If there is water, you will have a runny pie.
3. Push the spinach to the side of the pan and sautee the chopped garlic & onion in some oil in the middle. Once soft, mix it all up with salt, pepper, and herbes de provence.
4. Layer half the spinach mixture on the bottom of the pie.
5. Crumble the feta cheese over this layer, spreading around evenly.
6. Whisk up the rest of the spinach in a bowl with four eggs, the cream, a bit more salt. Pour over top of the pie.
7. Bake in the oven at 180 Celsius for about an hour.
8. Serve with a fresh green salad.