Tora Pascualina

(aka Argentine Spinach Pie)
taken from "More-With-Less Cookbook" by Doris Janzen Longacre

Serves 4
350*
30-40 minutes

Have ready: 1 pie shell & crust for top, unbaked

Cook, drain and chop finely:
1 1/2 c. frozen or 2 qt. fresh spinach

Saute' until tender:
2 T. oil
1 onion, chopped (1/2 is okay)

Combine:
spinach
sauteed onion
1/4 t. nutmeg
1 t. oregano
1/2 t. salt
2 beaten eggs
1 c. grated Swiss Cheese

Pour into pie shell. Arrange top crust and seal. Bake at 350* for 30-40 minutes. Serve hot in wedges.