Spinach Cheese Pie

Spinach pie? Really? Yup. It is true. Absolutely delicious. To make this recipe gluten free, buy a GF pie crust at Whole Foods, make your own, or simply avoid the pie crust altogether and cook this in a casserole.

Spinach Cheese Pie

2 Tbs. 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 t. salt

1/4  t. pepper

1 9-inch pie crust

1. Heat oil in a wide skillet over medium-high heat. Add onion and  

cook, stirring until transparent. Add spinach and cook, stirring  

until just 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 18-20 minutes,  

until puffed and golden brown on top; large pie will take longer.

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

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