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
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.