Walnut-Crusted Spinach and Feta Pie

• Preheat oven to 375 degrees.
• Place walnuts in a food processor and chop until fine
• In a small bowl, combine the panko (or bread crumbs) and chopped walnuts. Coat a 9-inch pie plate or baking dish with the olive oil. Press the walnut mixture into an even layer on the bottom of the pan.
• Place the spinach in a large pot with ¼ C. of water. Cook over medium heat until wilted and most of the water is evaporated. Remove from the heat, let cool, and squeeze the remaining liquid from the leaves. Transfer to a food processor or blender and chop into small pieces.
• Add remaining ingredients (eggs, yogurt, feta or goat cheese, garlic, oregano and cinnamon) to blender or food processor, mix until blended well.
• Pour spinach mixture evenly over walnut crust.
• Place the pie in the oven and bake for 30-40 minutes, checking to see if the top has browned or the center solidifies. If the crust is browning too quickly, cover the top with foil.

**Other notes: If using frozen spinach instead of fresh: defrost the spinach and squeeze out the excess water before mixing it into the feta + egg mixture.

**Freeze for later: Leftovers can be wrapped up tightly and frozen for up to 3 months. If you want to freeze the whole pie to enjoy at a later time, bake the pie first and let it cool completely before wrapping it up tightly. Let it thaw in the fridge overnight before heating it up again.