i almost forget to post this, it was so delicious.
wanna know when i remembered?
when we ate it again for lunch.
Because Pie. why? because it’s delicious!
- 1 whole Sheet Of Puff Pastry (storebought, But Of Course You Could Make Your Own, I Suppose…)
- 3 whole Large Eggs
- 1 cup Yogurt
- 1-½ cup Kidney Beans, Drained And Rinsed
- 1 cup Corn
- 2 cups Frozen Spinach (thawed; You Can Use Plain Or Creamed)
- 1 cup Grated Cheese (or More. You Can Always Use More Cheese In Anything…)
- Salt, Pepper, Nutmeg To Taste
- 1 whole Ball Of Mozzarella (sliced)
Preheat your oven to the temperature indicated on the puff pastry package (mine said 200°C/392°F).
Line a deep dish pie pan with the puff pastry.
Next, whisk the eggs and mix in all the remaining ingredients, except the mozzarella. Please do not go easy on the nutmeg! Spinach needs nutmeg. Period.
Pour the filling into the prepared puff pastry pie pan, and place the dish in the oven for about an hour. Take it out, place the mozzarella slices on top and put it back in the oven for another half hour.
Note that oven temperatures may vary, so your pie could take a little longer or be done way before the hour is up. Just make sure to check from time to time to see if the filling is still jiggly in the middle. When it’s done it won’t jiggle any more. To keep it from getting too dark on top you can simply cover it with a piece of aluminum foil.
You can easily turn this pie into anything you like. You can add caramelized onions, tomato slices, broccoli, or make it a sweet pie with some sort of fruit instead of the veggies and beans (maybe think about omitting cheese, salt, pepper, and nutmeg, though).
i think there is another reason this is called a because pie. because it is impossible to mess up.
believe me! i tried.
i bought the wrong kind of dough (crescent roll does not equal puff pastry), had the wrong size pan (used a deep round pan instead of a pie pan), and had to guess at how long to bake it to not burn the dough and still get the middle done when the middle was 5 times deeper than the recipe was designed to cook. yikes!
in the end, though, it all worked out. maybe because it’s a good recipe. maybe because the tasty kitchen gods knew i couldn’t handle a recipe fail in my sweltering kitchen. either way – this is a keeper.
i had planned to serve this with slow roasted cherry tomatoes, but i was too hot and didn’t want the oven on for 3 hours more than it needed to be. so i improvised and made a cold cherry tomato salad with balsamic vinegar, olive oil, lots of basil, cheese and some salt and pepper. it worked great!
like i said – we ate it again for lunch today! that’s the sign of a good meal.