1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup piece white wine
2 tablespoons olive oil
1 teaspoon dried minced onion
3 cloves garlic, crushed
1 tablespoon dried sage
3 teaspoons dry mustard
salt and pepper to taste
1 teaspoon dry onion powder
In a medium bowl, mix spinach, wine, olive oil, onion, garlic, sage, dry mustard, salt and pepper. Cover and refrigerate for at least one hour.
Preheat grill for high-heat. Place vegetables onto grill and brush lightly with the olive oil and tomato paste. Grill 15 minutes, turning until vegetables are crisp.
very thin crust..and leaves a sticky film behind at the bottom of the crust. if it sticked together would make it easier but it didnt really glide. anyway the pictures say it all to me. i used butter but replaced 1/2 tsp of cinnamon with 1/2 tsp of nutmeg and added in 1/2 tsp of allspice and 1/2 tsp of cloves. but the crust was pretty thin so maybe next time i will add another 1/2 tsp of sugar or flour to thicken it up. but still very thin. and same with the filling. it was very syrupy and had a nice fruity flavor. but the texture was very, very hard. and not cooked until alittle done. so unless its done incorrectly there isnt really a way to tell. its super yummy but its easy to burn. but
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