Beef and Cheese Pie
This hearty pie is great comfort food, especially when it's chilly outside. Serve it with a gelatin salad for a retro meal.
INGREDIENTS | SERVES 8
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen cut-leaf spinach, thawed and drained
- 2 tablespoons flour
- ¼ cup chili sauce
- 2 tablespoons mustard
- 1 teaspoon dried basil leaves
- 1 (16-ounce) package refrigerated meatloaf, crumbled
- 1 (9″) unbaked pie crust
- ½ cup cottage cheese
- 1 (3-ounce) package cream cheese, softened
- 2 eggs
- 2 tablespoons grated Parmesan cheese
Preheat oven to 350°F. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 6 minutes. Add spinach; cook and stir for 3 minutes.
Add flour; cook and stir 2 minutes. Add chili sauce, mustard, basil, and crumbled meatloaf; cook for 5 minutes; remove from heat.
Pour beef mixture into pie crust.
In food processor, combine remaining ingredients; blend until smooth and pour over beef mixture.
Bake for 35 to 45 minutes or until crust is golden brown and topping is starting to brown. Let stand 5 minutes, then serve.
