You may (or may not) have noticed (or cared!) the list of recipes on the left. I’ve had a few people mention that they like the recipes that I post, so I (okay, Portman) made it a little easier to find them. I will continue to post good ones as we make them. Harper is totally obsessed with cooking, to the point where she now requests to watch “cooking shows” instead of cartoons, so we should have a few more fun ones to write about!

On that note, I thought I would share one of our all-time favorites, “Spinach Pie.” It is actually my mom’s recipe for spinach quiche, and it has always been a family favorite and a hit with kids. I know, I know… kids eat spinach? Huh? I swear my kids LOVE it and I loved it as a kid, so there must be something to it! We make it about once a week and Harper even takes it in her lunch to school.

Spinach Pie:
1 pie crust, partially baked
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 heaping cup ricotta cheese (about 8 ounces)
3 eggs, lightly beaten
4 tablespoons melted butter
1/2 cup grated parmesan
1/2 cup cream (milk works fine)
Nutmeg – a lot – I think I end up using about 2 teaspoons or more
Salt and pepper to taste (yes, I taste it with raw eggs)

Preheat oven to 375. Mix all ingredients and pour into partially-baked pie crust (I usually bake it for about 10 minutes while I’m mixing the ingredients). Sprinkle more parmesan on top for a nice crunchy crust. Bake for 35 minutes or until golden brown and crunchy on top. Cool and enjoy!