Spinach Potato Pie

INGREDIENTS
1    recipe basic pie dough or
      pie dough for top and bottom of a 9 inch pie pan
2    tablespoons butter
1    cup chopped white onion
2    tablespoons all-purpose flour
½   cup low fat (2%) milk
1    teaspoon ground nutmeg
½   cup grated Yukon Gold potatoes
½   cup grated Monterey jack cheese
4    eggs, beaten
6    cups chopped fresh young spinach
¼   cup grated Parmesan cheese

 

METHOD
Place a baking sheet on a middle rack of the oven and preheat the oven to 325 F. Lightly grease the sides and bottom of a 9 inch pie pan. Roll out half of the pie dough into a circle larger than the pie pan and add to the pie pan, pressing it down and then trimming the edges.

In a large skillet, heat the butter and add the onion. Cook for 5 to 6 minutes until it turns translucent and add the flour, stirring it into the onions. Slowly stir in the milk and cook for 3 to 4 minutes until it becomes a paste. Remove from the heat, allow the skillet to cool for 5 minutes and add the nutmeg and potatoes, stirring them into the mixture.

Next, add the cheese and the beaten eggs, stirring them. Fold in the chopped spinach and parmesan cheese until the dish is well mixed and pour into the prepared pie pan. Roll out the remainder of the pie dough large enough to cover the pie pan and place it on top of the pie. Crimp the top and bottom crusts together with a fork, slit the top crust in 3 or 4 places and put into the oven on top of the baking sheet.

Bake in the middle of the oven for 35 minutes until the pie crust is golden brown and the mixture is set. Remove from the oven and let the pie  cool for 6 to 7 minutes to serve warm or cool completely before serving at room temperature. Cut into wedges to serve.