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Serving: This cheese and spinach pie pairs wonderfully with a side salad or roasted vegetables. You can also enjoy it with some warm, crusty bread or as a filling for a savory lunch or dinner.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave before serving.
Variations:
Add Bacon: For a smoky flavor, add crumbled cooked bacon to the filling mixture.
Swap the Cheese: Try different cheese combinations, such as cheddar and feta, for a different twist on the flavor.
Add Herbs: Fresh thyme or rosemary can be added for an additional herby aroma.
Gluten-Free Version: Use a gluten-free crust for a savory pie option, or serve it without crust for a low-carb option.
FAQ:
Q1: Can I make this pie in advance?
Yes, you can prepare the filling ahead of time and store it in the fridge. When you're ready to cook, just assemble and bake as instructed.
Q2: Can I freeze this pie?
Yes, you can freeze the unbaked pie. Simply cover it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 1 month. To bake, defrost in the fridge overnight and then cook as directed.
Q3: Can I use frozen spinach?
Yes, you can substitute frozen spinach for fresh spinach. Just make sure to thaw and drain it well to avoid excess water in the filling.
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