Spinach Cheese Pie

I must like triangle shaped food.  I didn't realize this about myself until I was organizing some of my photo files. I kept seeing more and more foods cut and formed into triangles and wedges. Over 30 such shaped items have been appeared on this blog and there are more! These include pies, quiches, tarts, pizza, sandwiches, frittata, turnovers, claufutti, wedges of cake, cheesecake, cornbread,  wedges of cheese, even cookies. 

I saw this recipe at All Recipes and decided to try it. I suppose my initial attraction was the shape, but it is also very cheesy and I love cheese. Also Pritchard Parker loves spinach. He is especially fond of those dense packages of frozen spinach, which is great because fresh spinach, in this area, is quite expensive. I usually only buy fresh spinach for salads. 

Spinach Cheese Pie

(adapted from allrecipes)

2 (9-inch) pie crusts

1 (10-ounce) package frozen chopped spinach, thawed and drained

15 ounces lowfat cottage cheese

4 oz. mozzarella cheese, freshly grated

1/2 cup Parmesan cheese, grated

2 cups diced sharp cheddar cheese

Freshly ground black pepper to taste

Preheat oven to 350 degrees. Fit one pie crust into  a pie plate. In a large bowl, mix together the spinach and cheeses. Mix together well and season with freshly ground black pepper. Pour into the bottom pie crust and place the second pie crust on top of the filling. Trim and crimp edges. Bake for 40 minutes. Let stand 10 minutes before cutting into wedges.