Muenster Spinach Pie Food

LOW-CARB MUENSTER SPINACH PIE

Steps:

• Preheat oven to 350 degrees.
• Line a quiche dish or 9 inch pie pan with the 8 ounces of muenster cheese slices.
• Carefully press all of the water out of the spinach and place in large mixing bowl.
• Add eggs, parmesan cheese, cream cheese, salt, pepper and garlic powder.
• Stir well.
• Spoon mixture into pan and top with remaining cheese slices.
• Bake for 35 minutes and allow to set up for 10 minutes before serving.
• (preheat oven to 325 if using glass dish).

MUENSTER-SPINACH PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch ceramic or metal pie pan or quiche dish. If using a glass or non-stick dish, decrease the oven temperature to 325 degrees F. Line the bottom of the pie pan with 8 slices of the Muenster cheese. Set aside. Squeeze any excess water from the spinach and place the spinach in a bowl. Stir in the eggs, Parmesan, cream cheese, salt, pepper, and garlic powder. Mix until combined and smooth. Spread the spinach mixture over the cheese slices in the pan. Top with the remaining cheese slices. Place the pan in the oven and bake at 350 degrees F for 35 minutes. Remove from the oven and let stand for 10 minutes before serving.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SPINACH PIE WITH MUENSTER CRUST

Steps:

• Drain spinach well, pressing between layers of paper towels (or whatever) and set aside.
• Cut 2-3 cheese slices into small triangles, and reserve for garnish.
• Cover bottom and sides of a lightly greased 9 or10-inch pieplate with remaining Muenster slices, overlapping cheese as needed.
• Combine spinach, onion and next 5 ingredients.
• Spoon into cheese-lined pieplate.
• Bake 350 for 45 minutes or until set.
• Cool 10 minutes before serving.
• Garnish with reserved cheese triangles and pimiento strips, if desired.

SPINACH PIE

Steps:

• Squeeze cooked spinach and drain.
• Combine cream cheese, eggs, cheddar cheese, salt, onion, parsley and spinach; pour into pie shell.
• Place tomatoes on top and sprinkle with parmesan cheese.
• Bake at 350 for 35 mins.

SPINACH PIE

Steps:

• Combine all ingredients.
• Place into pie plate that has been sprayed with a cooking spray.
• Bake at 350 degrees for about 45 minutes or until top is browned.