Directions
Preheat your oven to 350°F / 175°C. Lightly grease a 9-inch pie dish.
Squeeze all excess water from the thawed spinach. This is a crucial step to prevent a soggy pie! You can do this by wringing it out in a clean kitchen towel or pressing it in a fine-mesh sieve.
In a large skillet, melt the butter over medium-low heat.
Add the dry spinach and cook for about 3 minutes, stirring occasionally, to heat through.
Set aside to cool slightly.
In a medium bowl, combine the shredded Monterey Jack cheese, beaten eggs, cooked spinach, salt, and black pepper.
Mix until everything is well incorporated.
Pour the mixture evenly into your prepared pie dish and spread it out.
Bake for 30 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
Let the pie rest for 5-10 minutes before slicing into wedges and serving.
Squeeze the thawed spinach completely dry using a clean kitchen towel to avoid a watery result.
Add a ¼ teaspoon of garlic powder or a pinch of nutmeg to the mixture for an extra layer of flavor.
