~Spinach Beef Pie~

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The feeling of Fall coming on always puts me in the mood for some hearty, delicious meals.  As though not every meal that I conjure up isn't??  Of course....;)  there are a few that don't fit this category.  I confess. 

This dish, in the form of a pie - is a wonderful, wonderful favorite in our home.  I am so glad I found this recipe.  The crust is easy to do and brings on a feeling of healthiness as old-fashioned rolled oats are part of it.  You've got to make this sometime.  It's really, really delish. ;)

One other reason why I love making this recipe at this time of year is that it calls for a topping of fresh tomatoes to be added to the top - at the last few minutes of baking.  If you garden, you're sure to still have a few good, scrumptious tomatoes around... if not, they're easy to find.  Somebody has a couple, somewhere.  It only calls for one large - or equivalent of.

~Spinach Beef Pie~

1 cup all-purpose flour

1/3 cup old-fashioned oats

7 Tbsp. cold butter

2-3 Tbsp. cold water

***

1 pound ground beef

1 medium green pepper, chopped

1 medium onion, chopped

1 garlic clove, minced

1/4 cup ketchup

1 tsp. salt

1 tsp. dried oregano

1/2 tsp. dried basil

1/2 dried marjoram (opt.)

1/4 tsp. black pepper

1 pkg.(10 oz.) frozen chopped spinach, thawed and squeezed dry

 3 eggs, lightly beaten

2 cups cheddar cheese, divided

1 large tomato, seeded and diced

In a bowl, combine flour and oats; cut in butter until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Roll out dough to fit a deep dish pie (Pampered Chef) plate.  (I don't roll it... I just sorta press it into the pie plate and up the sides)  You can flute edges, if you'd like.

In a skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.  Stir in the ketchup and seasonings.  Fold in the spinach; cool slightly.  Stir in eggs and 1 cup of cheddar cheese until combined; spoon into crust.

Bake at 400* for 25-30 minutes or until the center is set.  Top with remaining cheese.  Sprinkle diced tomatoes around the outer edge of the pie.  Bake 5-10 minutes longer until the cheese is melted.  Let the pie stand for 5-10 minutes before cutting, giving the pie to settle.

Yield: 6-8 servings.

*****

By the way.  I'm hosting a Pampered Chef Brunch demonstration at my home on Saturday, the 26th, at 11:00!
If you're local and would like to come, you're more then welcome to stop by.  Just let me know via email.
 If you would like to place an order; you can do that too, by logging onto www.pamperedchef.biz/jenfretz

The demonstrator's site will let you know how to go about placing an order.

Thank you!!  You know how much I love my pampered chef products.