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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1 (3 ounce) package cream cheese, softened
- 6 extra large eggs
- 14-12 cup shredded sharp cheddar cheese
- 1 (10 ounce) package frozen chopped spinach, cooked & thoroughly drained
- 2 tablespoons minced onions (to taste)
- 1 tablespoon minced parsley
- 12 teaspoon salt
- pepper
- 4 -6 frozen patty shells, partially thawed
- 2 tablespoons grated parmesan cheese
Method
- Thoroughly beat together cream cheese, eggs and cheddar cheese.
- Stir in spinach, onion, parsley, salt & pepper.
- Press patty shells together with fingertips.
- Roll out patty shells, removing any seams, to a circle large enough to fit a 10" pie plate with about 1/2" of dough hanging over the edge of the dish.
- (For a thin crust, use 4 patty shells; a thicker one use 6 shells.
- ).
- (I have also used a 11" x 7" rectangular baking dish with success)
- Place dough in pie plate.
- Flute edges with excess hanging over the plate (Thick fluting will give attractive, puffy edge.
- ).
- Let dough rest at room temperature five minutes.
- Pour spinach filling into pie plate.
- Sprinkle with parmesan cheese.
- Bake in oven preheated to 425* about 25 minutes or until edges of filling is set and crust is brown or a knife inserted near center comes out clean.
- (For some reason, the baking time has varied, so check it and remove when it is 'set' and the crust is nicely browned.)
- Remove from oven.
- Let stand at room temperature about 10 minutes before cutting in wedges to serve.
