This makes about 40 bite sized appetizers.
pastry for a double crust pie
1 beaten egg white for brushing pie edges
10 slices bacon, diced
2 med. onions, chopped
2 packages (10 oz. each) frozen chopped spinach
4 eggs, slightly beaten
2 c. milk
2 t. seasoned salt
- Prepare pastry by carefully rolling out on a floured pastry cloth to a rectangle, large enough to fit in to a 15" x 10" x 1" jelly roll pan. Allow enough overlap to form a rim.
- Carefully fit in to the pan and trim edges with a sharp knife or flute with tines of a fork.
- Brush rim with a slightly beaten egg white.
- Cook bacon in a skillet until crisp. Remove and drain. Reserve 2-3 T. drippings in the pan.
- Add onion and cook until lightly browned and tender. Drain and set aside.
- Cook spinach according to package directions. Drain well, squeezing out excess liquid.
- Whisk eggs, milk and salt in a medium bowl until well blended.
- Stir in bacon, onion and spinach.
- Spoon in to the prepared pan, evenly distributing the ingredients with a spatula.
- Bake a 350 degrees for 20 to 25 minutes or until filling is set.
- Cut in squares and serve warm.
