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!
Mini Spinach Pies
- Cook & Prep: 45 m
- Serving: 10
Make the Pies
Yield 10 to 12 mini pies.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease 10–12 individual muffin tins.
Cook frozen spinach in a little water for eight minutes. Drain thoroughly.
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.
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.
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.
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.
If calories are not an issue, sub heavy cream for part of the milk. Outrageous!
Photography: Moishe Wulliger
Styling: Renee Muller