Pastry for 2-10" pies
1 med bell peppers, diced
1 stalk celery, chopped
1 med onion, diced
2 cloves garlic, minced
1 1/2 lb ground beef
1 14.5 oz can diced tomatoes
1/3 cup catsup
1 12 oz pkg frozen chopped spinach, thawed & drained
1 tsp salt
1 1/2 tsp oregano
1/2 tsp pepper
3/4 tsp basil
3/4 tsp marjoram
4 eggs, beaten
3 cups (12 oz) cheddar cheese, grated
2 large, firm tomatoes
Prepare Pie shells.
Saute onion, celery, bell pepper, & garlic in oil until limp.
Crumble in beef and cook until it losses its pinkness. Drain fat. Add canned tomatoes.
Stir in spices, catsup and spinach. Remove from heat.
Blend in 1 1/2 cup cheese and eggs and mix well.
** (If made ahead for later, cover and chill filling now) **
Spoon filling into crust.
Bake at 400 degrees for 30 minutes (40 minutes if filling was chilled) or until set in center.
Arrange tomato slices on top of pies and sprinkle with remaining cheese.
Bake until cheese melts.