Kate Hampton is a member of the cooking guild at our church. She brought this to the kitchen to serve to guild members who were cooking dinner for 120. She made hers with a combination of turnip greens and spinach.
2 tablespoon olive oil
1 yellow onion ; chopped
1 jalapeno ; minced
5 garlic ; minced
1 pound collard greens
20 ounces frozen spinach ; thawed
salt and pepper
1/2 cup light sour cream
1/2 teaspoon cumin
1/2 cup Swiss cheese
1 pie crust
Preheat oven to 350. Place cookie sheet in oven to heat up.
Thaw spinach. Squeeze water out and chop the spinach. (I prefer to buy the “leaf” style spinach, as it’s easier to manage than the already chopped variety. I’ve also done this with fresh spinach, but this is quite labor intensive.) Set aside. Altogether, you need about 2 cups of spinach.
Heat olive oil in large pan. Cook onion for a few minutes over medium heat; add garlic and jalapeno. Continue cooking until the onion is soft.
Combine eggs, sour cream, and cumin. Blend well.
Add spinach to onions, mixing to blend well. Add the sour cream mixture. Stir until uniformly incorporated. Pour mixture into frozen pie crust. Place on the pre-heated cookie sheet.
Bake for 15 minutes at 350; then reduce heat to 325. Cook another 15 minutes or more until pie is set and crust is done to your satisfaction.