Ingredients
-
1
-
6
-
1/4 - 1/2
-
1
-
2
-
1
-
1/2
-
-
4 - 6
-
2
-
-
-
-
-
Directions
Spinach Cheese Pie, This is one of our family favorites I have been making it for nearly 30 years Found in the Empire Magazine – The Denver Post 1978
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Steps
|
1
Done
|
Thoroughly Beat Together Cream Cheese, Eggs and Cheddar Cheese. |
|
2
Done
|
Stir in Spinach, Onion, Parsley, Salt & Pepper. |
|
3
Done
|
Press Patty Shells Together With Fingertips. |
|
4
Done
|
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.). |
|
5
Done
|
(i Have Also Used a 11" X 7" Rectangular Baking Dish With Success) |
|
6
Done
|
Place Dough in Pie Plate. Flute Edges With Excess Hanging Over the Plate (thick Fluting Will Give Attractive, Puffy Edge.). |
|
7
Done
|
Let Dough Rest at Room Temperature Five Minutes. |
|
8
Done
|
Pour Spinach Filling Into Pie Plate. Sprinkle With Parmesan Cheese. |
|
9
Done
|
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. |
|
10
Done
|
(for Some Reason, the Baking Time Has Varied, So Check It and Remove When It Is 'set' and the Crust Is Nicely Browned.) |
|
11
Done
|
Remove from Oven. Let Stand at Room Temperature About 10 Minutes Before Cutting in Wedges to Serve. |
