Spinach Pie

Name: Spinach Pie
Yield: 12
Ingredients: 650 g of tightly packed spinach leaves (8 cups); 1 simple open-crust pie dough recipe for a 27 cm diameter x 1.5 cm height pan; 1 egg; 2 tablespoons of water; 1 cup of mayonnaise; 2 tablespoons of mustard; 1/2 cup of finely chopped green onion; salt and black pepper to taste; 1 hard-boiled egg, diced

1
650 g of tightly packed spinach leaves (8 cups)
2
1 simple open-crust pie dough recipe for a 27 cm diameter x 1.5 cm height pan
3
1 egg
4
2 tablespoons of water
5
1 cup of mayonnaise
6
2 tablespoons of mustard
7
1/2 cup of finely chopped green onion
8
salt and black pepper to taste
9
1 hard-boiled egg, diced

Ingredients

1
650 g of tightly packed spinach leaves (8 cups)
2
1 simple open-crust pie dough recipe for a 27 cm diameter x 1.5 cm height pan
3
1 egg
4
2 tablespoons of water
5
1 cup of mayonnaise
6
2 tablespoons of mustard
7
1/2 cup of finely chopped green onion
8
salt and black pepper to taste
9
1 hard-boiled egg, diced

Directions

1
Preheat the oven to hot temperature (200°C)
2
Heat a pan with enough water to cover the spinach
3
Bring it to a boil
4
Add the spinach and cook, stirring until wilted, for just a few minutes
5
Drain
6
Pass under cold running water
7
Squeeze well to remove excess moisture
8
Bake the pie crust for about 15 minutes
9
Remove from oven and remove paper with beans
10
Brush the bottom of the pie crust with a beaten egg mixed with water
11
Return to oven and bake for an additional 10 minutes until golden brown
12
Remove from oven and let cool
13
Chop the spinach into small pieces and place in a bowl
14
Add mayonnaise, mustard, green onion, salt, and black pepper
15
Combine with diced hard-boiled egg
16
Refrigerate
17
Fill the pie crust with the filling just before serving, and serve 12 slices.