Made the Gluten Free Pie Crust for a spinach pie.
Crust:
- Beat two eggs, vinegar, olive oil, 5ml each salt and paprika
- Added the packet of Nature’s Choice Gluten Free Pie Crust
- Stirred and added cold water until soft texture
- Sprayed a Pyrex dish with non-stick; spooned dough in and spread evenly to all sides and bottom of dish
Started with the filling:
- Sautéed a sliced onion, packed of sliced mushrooms and like-it-lean bacon
- Added packed of washed spinach and simmered
- By time the crust was ready, spooned in layers of soft cooked spinach leaves and mixture of onions, mushrooms and bacon
- Interspaced layers with grated parmesan cheese and some paprika
- Grated mozzarella cheese on top
Placed in oven at 200°C for 30 minutes and served — voila!
- Sautéed a sliced onion, packed of sliced mushrooms and like-it-lean bacon
- Added packed of washed spinach and simmered
- By time the crust was ready, spooned in layers of soft cooked spinach leaves and mixture of onions, mushrooms and bacon
- Interspaced layers with grated parmesan cheese and some paprika
- Grated mozzarella cheese on top
Placed in oven at 200°C for 30 minutes and served — voila!
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