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Recipe by Brynie Greisman

Mini Spinach Pies

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Mini Spinach Pies
Dairy Dairy
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
45 Minutes
Diets
- Vegetarian - Pescatarian

I’m a milchigs person. The problem is that dairy meals are usually more of a patchke, use lots of pots and pans, and are generally notoriously high in fat. These pies, however, use just one pot and are literally powerhouses of vitamins and minerals, with very little fat. So go for it!

Ingredients

Main ingredients

  • 16 ounces (450 grams) frozen spinach

  • 1 tablespoon butter

  • 1 tablespoon Bartenura Olive Oil

  • 1 tablespoon onion soup mix

  • 1 tablespoon Shibolim White Whole Wheat Flour or other whole wheat pastry flour or quick oats

  • 1/2 teaspoon salt, or to taste

  • generous pinch nutmeg

  • 1 and 3/4 cups low-fat milk

  • 1/4 cup 9% cooking cream (if unavailable, use half-and-half)

  • 3/4 cup grated mozzarella cheese (more if desired)

  • generous handful grated Ta’amti Feta Cheese

  • 2 eggs, beaten

  • golden bread crumbs (optional)

Directions

Make the Pies

1.

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease 10–12 individual muffin tins.

2.

Cook frozen spinach in a little water for eight minutes. Drain thoroughly.

3.

Meanwhile, prepare white sauce: Melt butter and olive oil in the same pot you cooked the spinach in. (Dry it first.) Whisk in the onion soup mix, flour, salt, and nutmeg. Add milk and cooking cream slowly, mixing constantly, until smooth and starting to boil.

4.

Remove from heat and fold in cheeses and drained spinach. Add eggs and mix gently to combine. Adjust seasoning if necessary. Pour into prepared muffin tins (or a 9-inch/23-cm Pyrex dish, if you prefer). Sprinkle with bread crumbs, if desired. Bake for 35 minutes or until set and lightly brown.

5.

To serve: Remove spinach pies from muffin tins and serve on a bed of mashed sweet potatoes, potato puree, or butternut squash puree. For a beautiful presentation, spread a plate with a half-circle of potato puree and finish the circle with sweet potato puree. Place spinach pie in center, and sprinkle with fresh or dry chives.

Tips:

If calories are not an issue, sub heavy cream for part of the milk. Outrageous!

Notes:

This can be made with other frozen veggies as well, such as California Mix. You can even use a combo of fresh and frozen veggies (zucchini, broccoli, etc.). All veggies should be slightly cooked beforehand. If desired, you can add sautéed onions and/or fresh sautéed mushrooms. Just omit the onion soup mix and increase the flour or quick oats to two tablespoons.

Make the Pies

Yield 10 to 12 mini pies.

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Recipe tags

cheese quiche complex carbs crustless dairy dinners individual portions light lite low-calorie mini pies mini quiches spinach pies spinach quiche whole grain
Mini Spinach Pies

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Rivky
Rivky
3 years ago

So tasty and light! This was so delicious! Used red milk instead of cooking cream because I didn’t have and was still amazing! It’s like a spinach kugel but not heavy on flour or mayonnaise. Will definitely make it again.

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