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Nana Tic Tock's Yummy Spinach Pie

by Vicki Shibley

Yummy Spinach Pie

Nana Tic Tock wore a tiny antique clock suspended from a necklace and her house was filled with antique wind-up clocks that chimed and ticked merrily. There were also the most delicious smells emanating from her kitchen; especially when she was baking this exceptionally yummy spinach pie.

Pre-heat the oven to 375°.

1 # Fresh Spinach – enough to fill high a pie dish full
1 Cup Raisins
1 Cup Sliced Black Olives
1 Onion – Diced
⅛ - ¼ Cup Extra Virgin Olive Oil
½ Cup Unbleached White Flour

Top and bottom pie crust
Use your favorite pie crust.

Prepare the pie crust and refrigerate it while preparing the filling for the pie. Put the spinach, raisins, olives, and onion in a large bowl. Sprinkle in the flour as you mix the ingredients. Add enough olive oil to lightly coat everything. Roll out and place the bottom pie crust in the pie plate and add the filling. Make sure the pie dish is filled as much as possible. Add the top crust, fluting the edge. Prick with a fork in a starburst pattern to release the steam. Bake at 375˚ for one hour. Let cool for 10 minutes before eating. This pie is very good cold the second day if there is any left. Enjoy this Yummy Spinach Pie.

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