Spinach Cheese Pies

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					                                             Spinach Cheese Pies

Spinach Cheese Pies


      • From: "Judy Bolton" <jbolton@xxxxxxxxxxxxxxxx>
      • Date: Wed, 22 Aug 2007 03:41:41 +0000 (UTC)

Spinach Cheese Pies

Adapted from Raquel Habert
Time: About 45 minutes

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, 11/2 to 2 inches in diameter, or 1 9−inch pie
crust (see Note)

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. 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.)

Yield: 2 dozen mini pies or one large pie.

Note: Spinach filling can be baked alone in a casserole and served as a

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Spinach Cheese Pies                                                                          1
                      Spinach Cheese Pies


Spinach Cheese Pies                         2

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