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Spinach Cheese Pies image

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 2 dozen mini pies or one large pie

Number Of Ingredients 9

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)


  • 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.)

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams

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