Vermont Cheddar Pie

Grunberg Haus Bed & Breakfast in Waterbury, Vermont

2-3 cups diced, par-boiled potatoes
1/2 cup chopped onions
1 tsp. salt-free lemon/herb seasoning
1/2 tsp. garlic powder
3/4 cup chopped steamed spinach
1/4 cup freshly-grated romano cheese
1/2 cup white cheddar
2 eggs
1/2 cup low fat milk
parsley flakes
paprika
1/3 cup feta cheese

Grease a glass pie plate. Combine potatoes and 1/4 cup onions, press into pie plate as crust. Sprinkle with seasoned salt and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, top with parmesan then cheddar cheeses. Combine eggs, milk, pour carefullly over cheeses. Garnish pie: make a small circle of 1/4 cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; spinkle paprika in a larger circle around parsley flake circle. Bake at 350 for 1 hour. Serves 6.