A delicious Spinach and Sweet Peppers Pie is meant to be eating with friends and family you enjoy being with. Colors! Colors! Colors! That’s what I saw when preparing my spinach and sweet peppers pie over the weekend. I started making a regular spinach pie and the weather was so gorgeous outside that I said to myself why not celebrate the colors that are soon to be upon us? And what better way to do that than with a handful of colorful mini sweet peppers.
I love spring! It brings me joy. It brings a feeling of accomplishment, a feeling of adventure. The feeling is in the form of a note reminding us that we survived winter and beautiful days filled with the warmth of the sun are soon to arrive. We are so spoiled by Mother Nature that sometimes we don’t even realize it.
My Spinach and Sweet Peppers Pie started as a regular Spinach pie that looked a bit sorry looking until I said to myself, Gemma, let’s be innovative again. I have made this pie numerous times with and without peppers and with other vegetables as well. I consider myself a pro at pie making with store-bought pie shell. LOL… You thought I was about to say something else that would be relevant right? Nope! 🙂 And I am certainly not ashamed to say Yes, I buy ready made pie shell at the supermarket. It feels good to say it. I think you know what I mean.
When you are in a hurry or not in the mood to make a pie dough that would probably take 30 to 1 hour to make why not cheat. My God! WOW! Two days in a row I said that I have cheated. I guess it is time for a confession! And since it is Lent season I need to go to church and repent. Not that much, though!!!
Seriously, this recipe reminds me how simplicity is a supreme virtue that needs to be cherished. Baking or cooking should be effortless and tasteful. Spinach, sweet peppers, heavy cream, cheese, eggs, salt, pepper, and a dash of nutmeg are all you need. Everything is available either in your pantry or refrigerator. No excuse not to be able to cook or bake.
A pinch or dash of nutmeg does wonders to this pie filling. It helps bring out the flavors of the cheese that surround the slight bitterness of the spinach. The sweet peppers absorb that flavor and create a distinctive taste that can only bring a smile to my face.
This pie was made with lots of love for my family while they were visiting this past weekend. Another good time spent with laughter!
- 1 pie shell 9-inch store-bought pie shell
- 2 small bunches of fresh spinach or 8 oz. bag
- 1 tablespoon butter
- 1 garlic clove minced
- 1 cup mini sweet peppers chopped or sliced
- 1 medium onion sliced
- ¼ teaspoon Herbes de Provence
- 2 eggs beaten
- 1 cup heavy cream
- ½ cup Parmesan cheese
- Dash grated nutmeg
- Salt and pepper to taste
- Rinse the spinach to remove any dirt. Cook for 5 minutes over medium to low heat in a large saucepan filled with water and 2 pinches of salt. Drain and chop spinach, place in bowl and set aside.
- In a skillet, add butter to melt. Add garlic, peppers, onion, herbes de Provence and cook over low heat for about 3 minutes stirring. Remove from heat and set aside to cool.
- Mix the peppers mixture with the spinach and set aside
- In a separate bowl, mix the beaten eggs, heavy cream, cheese, nutmeg, salt and pepper.
- Mix together spinach and peppers mixture with eggs mixture. Pour the final mixture onto prepared pie shell. Sprinkle with Parmesan and cook on a 350 degrees Fahrenheit for about 45 minutes or until set and golden. Remove from oven and serve.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.