Spinach and Burger Pie

With barbecue season over, and our barbecue all packed up for winter, I've been wondering what to do with these last few burgers sitting in my freezer. So I concocted this recipe, which turned out much better than I thought it would. I would have liked to have mixed in a little cheese too, but kept it simple for my lactose-intolerant husband.

Spinach and Burger Pie
1 frz. pie crust
1 pkt frz. chopped spinach, thawed
2 beef burger patties, thawed
1 onion, finely chopped
4 cloves garlic, minced fine
Salt to taste
Pepper to taste
½ tsp paprika
1-2 tsp Italian seasoning
1 egg
2 tbsp milk

Bake pie crust as per instructions, until golden brown. In a pot, heat a little oil, and fry the onions till the edges start to brown. Add in the garlic and cook for a few minutes. Next add in the salt, pepper, seasoning, and paprika, stir well and add spinach. Sauté till the spinach is almost cooked then add the beef patties. As the patties cook, break them up into pieces. Once the patties are done, switch off the stove and cool.

In a small bowl, beat the egg and milk together. Once the spinach has cooled, fill the pie crust till it is full. Then pour the egg mix over the spinach until there is no place in the pie dish. Using a fork, poke a few holes in the spinach so that the egg seeps in. If there is any egg left, use a pastry brush and egg wash the top of the pie.

Bake it at 350 degrees Fahrenheit for about 20 to 30 minutes or till the egg is firm and the top is browned. Serve immediately.