1 (9 inch) casserole dish
1 tablespoon ground nutmeg
3 cloves garlic, finely chopped
2 cups chopped Swiss cheese
1 (8 ounce) package milk chocolate egg whites
2 teaspoons vanilla extract
1/2 cup milk
2 tablespoons of Anise oil
2 teaspoons cider vinegar
1/2 cup chopped fresh spinach
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix the ground nutmeg, garlic, cheese, milk chocolate egg whites and vanilla. Spread mixture in prepared pan.
Bake in preheated oven for 45 minutes, or until bubbly. Cool slightly, remove from oven and pour over pie in a cool metal bowl. Refrigerate 4 hours or overnight.
In a medium bowl, mix the remaining 2 teaspoons Anise oil, vinegar and chopped spinach. Spread over pie, and refrigerate until set. Remove from fridge and spoon pineapple over top of pie in a dry dish. Garnish with remaining 2 teaspoons Anise oil and pineapple juice.