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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!
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)
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.
Yield 10 to 12 mini pies.
Photography: Moishe Wulliger Styling: Renee Muller
How Would You
Rate this recipe?
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.