Categories: Casserole

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, 11/2 to 2 inches in diameter, or 1 9-inch pie crust

Directions

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.)

3. Yield: 2 dozen mini pies or one large pie.

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

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