August 18, 2009

Cheesy Turkey (or Chicken) and Spinach Pie

I have been meaning to try this recipe from one of my cookbooks for some time, so I was happy I finally had the opportunity last night. It was fairly easy to put together, but a bit time consuming. The end product was really delicious and flavorful! It did make a lot, so I think we are going to freeze the leftovers to save for another day.

Nonstick cooking spray
4 oz. cooked angel hair pasta
3 eggs
1 8 oz package of cream cheese, softened
1/3 cup sour cream
1/3 cup mayo
1/4 cup fresh snipped basil (I did a rough chop) or 1 Tablespoon dried basil, crushed
1/2 teaspoon garlic salt
14 teaspoon crushed red pepper
2 cups chopped cooked turkey or chicken (this was about a breast and a half for me, Costco sized)
1 10 oz. packaged frozen chopped spinach, thawed and drained
1 cup shredded Monterey Jack cheese
1/3 cup chopped bottled roasted red sweet peppers

1. Preheat oven to 350. Lightly coat a 9" deep dish pie plate or a 2 quart square baking dish with cooking spray (I used my round, 2 1/4 quart Corningware and it worked perfectly), set aside.
2. In a large bowl, stir together eggs, cream cheese, sour cream, mayo, basil, garlic salt and crushed red pepper until well combined. Stir in cooked pasta, turkey or chicken, spinach, cheese and roasted red peppers. Spread mixture into prepared dish. (if you are using a pie plate, it will be very full)
3. Bake uncovered, in the pre-heated oven for 45 to 50 minutes or until edges are slightly puffed and golden. Let stand on a wire rack for 10 minutes prior to serving to cool.

Makes 6-8 servings.

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