#MEwx Warm, rainy and Spinach Beef Pie for Halloween dinner

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you here.

Today it’s going to be rainy with patchy fog early this morning and more patchy fog this afternoon. Highs in the lower 60s. South winds 10 to 15 mph with gusts up to 25 mph.

Tonight we’ll have rain  with areas of fog. A chance of thunderstorms after midnight (Hey, it’s Halloween ya know) . Lows will be in the mid 50s. South winds 15 to 20 mph with gusts up to 35 mph. 

The readings from my weather instruments are:

Our outdoor temperature is 59.2°F, the humidity is 97% and the Dew Point is 58.3°F.

The wind direction is West Northwest between 0.0 MPH and 0.3 MPH.  

The Relative pressure is 29.93, the Absolute pressure is 29.73 and falling with a weather graphic indicating rain.

Visibility is 4.1 Miles / 7.2 Kilometers with clouds above this soup0 somewhere.

The UV rating is 0 out of 16, Sunrise is 7:14 AM Sunset is 5:30 PM, Moonrise is 11:05 AM, moonset is 8:17 PM and the moon phase is waxing crescent. 

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 311105Z AUTO 20004KT 1/4SM -RA FG VV002 13/13 A3000 RMK AO2 RAB1056 P0000 T01280128

We received 0.13 inches of rain  here over the past 24 hours, and more is on the way.

Time to shift over to a healthier kind of meal. The world series is over now, and Washington Nationals won!

Spinach Beef Pie

Ingredients

·         1 cup all-purpose flour

·         1/3 cup old-fashioned oats

·         7 tablespoons cold butter

·         2 to 3 tablespoons cold water

·         1 pound ground beef

·         1 medium onion, chopped

·         1 medium green pepper, chopped

·         1 garlic clove, minced

·         1/4 cup ketchup

·         1 teaspoon salt

·         1 teaspoon dried oregano

·         1/2 teaspoon dried basil

·         1/2 teaspoon dried marjoram

·         1/4 teaspoon pepper

·         1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

·         3 large eggs, lightly beaten

·         2 cups shredded cheddar cheese, divided

·         1 large tomato, seeded and diced

Directions

·         In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges.

·         In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust.

·         Bake at 400° for 25-30 minutes or until the center is set. Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before cutting.

Nutrition Facts

1 piece: 430 calories, 27g fat (16g saturated fat), 174mg cholesterol, 736mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 24g protein.

Originally published as Spinach Beef Pie in Casserole Cookbook