Tuesday, October 20, 2009

Spinach Pie in the Sky


Today's lunch is a spinach pie made from the same recipe I used once before, but with some modifications. Instead of swiss chard, I used a 16 oz. bag of frozen chopped spinach I had on hand, as well as Gruyere cheese, and once again used cooking spray vice olive oil.

The result was a tasty tarte, although one with a more pungent flavor than the original recipe using chard. Both Mr. Toro and I agreed we preferred the dish with chard, however, this was still pretty tasty.

On the side is some sliced turkey breast and a half of a baked potato cut into slices. The potatoes we had for dinner were incredibly sweet--is that because there is a fresh crop right now? Regardless, they were very tasty.

Garnishes include sliced tomato, bleu-cheese stuffed olives, sun-dried tomato and olive tapenade, and some flat leaf parsley.

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