Spinach Cheese Pies

Name: Spinach Cheese Pies
Total time: 45 min
Yield: 2 dozen mini pies or one large pie
Cuisine: middle eastern
Ingredients: 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)

Recipe from Raquel Habert

Adapted by Julia Moskin

Total Time: 45 minutes
Rating: 4(37)
Comments: Read comments

Featured in: Mother to Daughter, Since Forever

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Ingredients

Yield:2 dozen mini pies or one large pie

2tablespoons vegetable oil
1large white onion, finely chopped
210-ounce boxes frozen chopped spinach, thawed and squeezed dry
3eggs
1cup cottage cheese
4ounces Muenster cheese, coarsely grated
½teaspoon salt
¼teaspoon pepper
2dozen mini pastry shells, 1½ to 2 inches in diameter, or 1 9-inch pie crust (see Note)

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.)

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