Thank you to Susan Lang for this “must try” gluten free spinach pie!
2 T Softened butter
250 g Cream cheese
300 g Frozen spinach – thawed, squeezing out all the liquid
4 Eggs, beaten
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Garlic Powder
8 oz. Monterrey Jack Cheese or Any Chedder Cheese ( 8 oz. = 227 grams or .22 kg.)
Mix butter and cream cheese together. Then add squeezed out spinach, beaten eggs, seasonings and finally, the grated cheese. Pour mixture into an 8×8 pan. Cook at 350 degrees F for 45 minutes. Enjoy!