SPINACH PIE

2 10 oz. packages frozen chopped spinach, thawed and squeezed dry

2 lbs ground chuck

1 T olive oil

3 cloves garlic minced

garlic or garlic salt

salt

(I put in 1t-1.5 t dill seed, crushed, and 2-3 oz crumbled feta, but that's not the original recipe)

4 pie shells (shallow)

Brown meat, drain. Add salt, garlic, dill, oil, pepper, spinach, garlic salt to taste (plus dill seed and feta if desired). Put half of this mixture in a pie shell, and the rest in another pie shell. Lay the remaining two pie shells over the hot filling upside down and let the steam loosen them from the tins. Lift off and crimp with a fork along the edges. Bake 375 for 30 minutes or until crust is done.

Serve with white rice.

Note: cook the two bottom shells for 7-8 minutes just to get them on the dry side before you fill them, if you have the time. Otherwise, it'll get eaten anyway.