Ingredients
2 ready made 9-inch piecrusts
1 (10-ounce) package frozen chopped spinach, thawed
3 tablespoons butter
1/4 cup onion, chopped
3 tablespoons flour
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup milk
2 tablespoons GOLDEN BLOSSOM HONEY
2 eggs, beaten
1 cup cottage cheese
1/2 cup feta cheese crumbled
1 egg, beaten
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 400°. Coat a large baking sheet with non-stick spray.
Drain spinach and squeeze out excess liquid.
In a medium saucepan melt butter. Add onion and cook until tender. Stir in flour, tarragon, and pepper. Add milk and cook, stirring until thick and bubbly. Remove from heat. Stir in honey. Add about half of the mixture into the 2 beaten eggs. Stir. Return egg mixture to saucepan; add spinach and cheese, mix to combine.
Unfold one piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Brush some of the slightly beaten egg around the crust’s 1-inch border.
Place second piecrust on top and crimp edges with a fork to seal. Brush top crust evenly with beaten egg. Cut a few slits in top of crust to allow steam to escape. Bake 30-35 minutes until golden.
Cool on a rack at least 5 minutes before serving.
Serves: 4-6
Drain spinach and squeeze out excess liquid.
In a medium saucepan melt butter. Add onion and cook until tender. Stir in flour, tarragon, and pepper. Add milk and cook, stirring until thick and bubbly. Remove from heat. Stir in honey. Add about half of the mixture into the 2 beaten eggs. Stir. Return egg mixture to saucepan; add spinach and cheese, mix to combine.
Unfold one piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Brush some of the slightly beaten egg around the crust’s 1-inch border.
Place second piecrust on top and crimp edges with a fork to seal. Brush top crust evenly with beaten egg. Cut a few slits in top of crust to allow steam to escape. Bake 30-35 minutes until golden.
Cool on a rack at least 5 minutes before serving.
Serves: 4-6
