15 oz Pkg Pillsbury -Refrigerated Pie Crusts 1 T Dijon mustard
FILLING:
1/4 c Unsalted butter 9 oz Pkg Green Giant Harvest -Fresh Frozen Spinach, -thawed & drained 1/2 c Chopped red onion 1/4 c Chopped sun-dried -tomatoes without oil 1/2 t Dried Italian seasoning 1/2 t Dried oregano leaves 1/4 t Garlic powder 1/4 t Salt 4 Eggs, beaten 2 c Shredded mozzarella -cheese 1/4 c Pine nuts or slivered -almonds, toasted* *To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally. Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" springform pan (or 9" pie pan - refrigerate remaining crust for later use). Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Spread mustard over bottom of crust. Bake for 9 to 11 minutes or until crust is lightly browned. Reduce oven to 350 degrees. Melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well. In large bowl, cimbine eggs and cheese; mix well. Stir in spinach mixture. Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly. Bake for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes.