Spinach and Egg Pie

[mos]

Spinach and Egg Pie
10-oz pkg of frozen spinach
3 eggs
1 medium sized onion
3 oz goat cheese
1/2 tsp Kosher salt
1/4 tsp ground pepper
1 tbs olive oil, divided
Sauce:
1/3 cup Greek yogurt
2 tsp of sriracha
Remove frozen bag or box of spinach from the freezer and defrost either by placing in the microwave for 5 minutes or take out and leave on the kitchen counter for a few hours until it is thawed.
Place spinach in a colander and press out as much water as you can through the holes. The goal is to get the spinach as dry as possible so use a towel if need be to squeeze the water out.
In a medium sized non stick pan over medium heat, place the defrosted spinach. Stir for a few minutes until all the water seems to be evaporated.
Remove the spinach and set aside.
Peel and chop up the onion and set aside.
In the same pan that the spinach was in over low heat, put in a tsp of olive oil and heat until it starts smoking.
Add in the chopped onion, stir around until the onions become translucent.

It should take about 5 minutes.
Add in the rest of the oil and then add in the spinach with the onions. Stir until the spinach and onion mixture are fully coated with the oil.
Sprinkle in the salt and pepper and stir again.
Remove from the pan and let cool a bit.
Place the spinach mixture in a medium sized bowl and add in the eggs and the crumbled up goat cheese.
Preheat the oven to 375 degrees.
Place the spinach mixture in a pie plate and place in the middle rack of the oven and bake for 30 minutes or until a knife comes out lean in the center.
Serve hot and with the sauce if you like.
Sauce:
In a small bowl, mix together the sriracha and the yogurt and serve with the spinach pie.

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