1 onion, diced finely
2 boxes frozen chopped spinach, thawed and drained very, very well
1.5 TBSP French onion soup mix
2 TBSP flour
3/4 c milk
1 c shredded cheese (I like mozzarella, but any mild cheese would do)
1 whole wheat pie crust
Preheat the oven to 350. Bake the pie crust for 10 minutes. You might want to use pie weights or poke some holes in the bottom of the crust with a fork so it doesn’t puff up. Saute the onion over medium heat with a little oil until translucent. Add the spinach (and seriously, make sure it’s pretty dry, or the whole deal will be watery) and soup mix, and cook for a few more minutes. Turn off the heat, add the flour, and mix well. Add the milk, then mix. Add the egg, then mix. (Don’t skip the mixing, or your hot filling will cook the eggs before they’re mixed in.) Add the cheese, then mix. Put the filling in the pie crust, then bake for 45 minutes. Let it cool at least 10 minutes before cutting in. Can be served, cold, room temperature, or hot.