Caramelized Onion and Garlic Spinach Pie
2 bags or 2-3 pkgs of fresh spinach
1 tbsp. olive oil
GF Pie crust (I used Whole Foods GF Bakehouse)
Bake GF pie crust for 10-20 minutes, according to recipe, at 375 sprinkled with garlic powder.
Cook spinach in a dutch oven with a little water and then drain in a strainer. Cut into bite sized pieces and reserve.
Melt/heat olive oil and margarine in nonstick or cast iron pan. When margarine has barely melted but pan is hot, add onion and, after a minute or so, add pressed garlic. Don’t let burn, but try not to move around too much so that they get all caramelized and yummy. When they look translucent and a little brown, add brown rice flour and mix into a paste, letting brown as a roux for as long as desired, but without burning. Add milk slowly, one half cup at a time and whisk in so you get a smooth sauce. Let it thicken and continue adding milk gradually. Add garlic powder to taste (really, taste it) and, when you have a nice white sauce, turn off the heat and add your cheese. (You can use more or less cheese, to taste.)When cheese has melted, add your spinach and mix until thoroughly combined.
Pour into prepared pie crust
Bake pie for 20-25 minutes or so, or until top is brown and looks firm. It will be somewhat liquidy until it cools, so don’t worry.