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Spinach Beef Pie

Spinach Beef Pie
I found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.—Meg Stankiewicz, Garfield Heights, Ohio
6-8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup old-fashioned oats
  • 7 tablespoons cold butter
  • 2 to 3 tablespoons cold water
  • 1 pound ground beef
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  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 eggs, lightly beaten
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 large tomato, seeded and diced

Directions

  • In a large bowl, combine flour and oats; cut in the butter until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate;
© Taste of Home 2013

2 of 2

Spinach Beef Pie (continued)

Directions (continued)

  • trim and flute edges.
  • In a large skillet, cook the beef, onion, green pepper and garlic
  • over medium heat until meat is no longer pink; drain. Stir in the
  • ketchup and seasonings. Fold in the spinach; cool slightly. Stir in
  • the eggs and 1 cup cheese until combined; spoon into crust.
  • Bake at 400° for 25-30 minutes or until the center is set.
  • Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10
  • minutes longer or until cheese is melted. Let stand for 5-10 minutes
  • before cutting. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 430 calories, 27 g fat (16 g saturated fat), 174 mg cholesterol, 736 mg sodium, 23 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013