Recipe: Impossible Spinach Pie (3), Italian Spinach Pie, and Impossible Greek Spinach Pie

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IMPOSSIBLE SPINACH PIE
(with Swiss cheese)

1 (10 oz.) pkg. frozen spinach, thawed and drained
1 cup shredded Swiss cheese (4 oz.)
1/2 cup chopped onion
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper

Preheat oven to 400 degrees F. Grease a 10x1 1/2-inch pie plate.

Mix spinach, cheese, and onion in pie plate.

Beat remaining ingredients together until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate.

Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Garnish as desired. Refrigerate any remaining pie.

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SPINACH PIE
(with parmesan cheese and no milk)

2 pkgs. (10 oz each) frozen chopped spinach, thawed and drained
1 cup Bisquick baking mix
4 eggs, beaten
1 medium onion, chopped
1/2 cup grated Parmesan cheese
1/4 cup oil
Pepper to taste (salt optional)

Preheat oven to 350 degrees F. Grease a 9-inch round pie plate.

Mix all ingredients together. Pour ingredients into pie plate.

Bake at 350 degrees for 30-35 minutes or until slightly golden on top. Serve hot or chilled.

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SPINACH PIE
(with cheddar cheese, green pepper, and mushrooms)

2 pkgs. (10 oz each) frozen spinach, thawed and drained
1 large can mushrooms, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
butter
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
Salt and pepper to taste
1 cup shredded Cheddar

Preheat oven to 400 degrees F. Grease a 9-inch round pie plate.

Saute first spinach, mushrooms, onion, and pepper in butter. Spread in prepared pie plate.

Blend milk, Bisquick, eggs, and salt and pepper in blender for 15 seconds. Pour blended mixture over vegetables. Sprinkle with 1 cup shredded Cheddar.

Bake at 400 degrees for 30-45 minutes or until inserted knife in middle of pie comes out clean.

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ITALIAN SPINACH PIE

1 (10 oz) pkg. spinach
3/4 cup water in addition to spinach water
4 eggs
1/2 cup oil
1/2 cup Romano cheese
Salt & pepper to taste
1/2 to 1 cup chopped onions, to taste
1/2 cup Bisquick
Optional additions:
1/2 cup (chopped or diced) salami, or pepperoni, or ham, or cooked sausage or mushrooms

Preheat oven 350-375 degrees F.

Prepare spinach according to package directions; drain and reserve liquid; set aside.

Beat together water, reserved spinach water, eggs, oil, cheese, salt and pepper.

Add spinach, onions, Bisquick. Beat well with beater for 1 minute. Stir in optional addition if using. Pour into ungreased Pyrex pie plate.

Bake at 350-375 degrees for 35-40 minutes.

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IMPOSSIBLE GREEK SPINACH PIE

1/2 cup green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 cup creamed cottage cheese
1 cup milk
3 eggs
1/2 cup Bisquick baking mix
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
2 tbsp. feta cheese
1/4 tsp. ground nutmeg
ripe olives (optional garnish)

Preheat oven to 350 degrees F. Grease a 9x1 1/4-inch pie plate.

Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate.

Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with Parmesan cheese feta cheese, and nutmeg.

Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.