OVERWHELM!

 Verb--second definition: SUBMERGE

Are we there yet? On a scale of 1 to 10, I'm about a 4, or maybe a 5. Some things going well, some rolling along on Fred Flintstone's square wheels. But going forward!

To help you in your own journey through a possible slough of Overwhelm, here's a gift. Easy to make, tasty, good enough to serve to guests. Reheats well in microwave. Even freezes well. What's not to like?

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SPINACH PIE - NO CRUST 

(Approximately 8 servings)

Ingredients

10-ounce pkg frozen chopped spinach, thawed and squeezed dry

12-ounce container small curd cottage cheese

3/4 cup Parmesan cheese

2 cups shredded cheese (your fave)

2 eggs, slightly beaten (or 1/2 cup egg substitute)

1/2 cup chopped onion (optional)

1 1/2 Tbsp. flour

Directions

1. Preheat oven to 325 deg. Fahrenheit. Lightly grease glass baking dish, about 7x11 inches. (See below for other options.)

2. In large bowl, mix all ingredients. Spread in the greased baking dish (or other option).

3. Bake 30-40 minutes, until golden brown.

Alternate Baking Options

Bake in foil muffin liners, sprayed with oil. 18-22 minutes. Makes about 12.

OR, bake in mini muffin liners, also sprayed with oil, about 10 minutes. Makes 30-36.

This would be good for Christmas morning breakfast, if you make it ahead of time.

Spinach Pie is great served as a luncheon dish with fresh veggies and a bread or muffin.

IMPORTANT - be sure you squeeze all the moisture out of the spinach--use your hands and really work at it. Paper towels work also, but you'll have chopped spinach sticking to the towel, so be aware of that.

The 1 1/2 tablespoons of flour help soak up any moisture you couldn't remove; just don't rely on it to do all the work. You want your spinach pie to solidify.

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SPECIAL THANKS to my Arizona daughter for sharing this recipe with me several years ago. She got it from a work colleague, so the origin is unknown. Our family has eaten Spinach Pie together many times!

If you're trying to keep it simple, buy a muffin mix to bake up ahead of time also. Or those yummy cinnamon rolls in the freezer section of your store--the kind you tap (or whap) on the edge of the counter to open, then spread in a pan and bake.

And if you're gluten-free like some of us in my family, substitute GF flour in the pie and make your own muffins. Options are everywhere!

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See you next week . . .hope we all stay afloat!

Thursday's Child