Spinach Cheese Pies
- 2 tablespoons vegetable oil
- 1 large white onion, finely chopped
- 2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
- 3 eggs
- 1 cup cottage cheese
- 4 ounces Muenster cheese, coarsely grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 dozen mini pastry shells, 1 1/2 to 2 inches in diameter, or 1 9-inch pie crust
- (see Note)*
- 1. Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
- 2. Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)
- *Note: Spinach filling can be baked alone in a casserole and served as a side dish.
vegetable oil, white onion, spinach, eggs, cottage cheese, muenster cheese, salt, pepper, pastry shells
Taken from www.epicurious.com/recipes/member/views/spinach-cheese-pies-1228617 (may not work)