Mini Spinach And Cottage Cheese Pies Recipes

MINI SPINACH AND COTTAGE CHEESE PIES

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in heavy pot over medium high heat.
• Saute onion and garlic until onion is starting to turn yellow, not quite brown.
• Add spinach in batches and saute until wilted.
• In bowl, beat cottage cheese, eggs, oregano, salt and pepper if using, together.
• Add spinach mixture and mix thoroughly.
• Spoon batter into muffin tin, fill 3/4 full - I use paper cupcake liners. This makes about 16 to 18 muffins. I just use my dozen cupcake pan, and then put the leftover mix into small ramekin cups.
• Variation: grease the muffin tin, then cut flour tortillas (use a flattened out cupcake liner as a template) into rounds, carefully push the tortillas into greased muffin cups, fold over excess tortilla from the side. Fill 3/4 full with mixture.
• Top each muffin with heaping teaspoon of crumbled feta.
• Bake until top starts to brown, about 30 minutes (without tortilla) or increase time to about 35 to 40 minutes with tortilla.

SPINACH CHEESE PIES

Steps:

• Heat oil in a wide skillet over medium-high heat. Add onion and cook, stirring, until transparent. Add spinach and cook, stirring, just until bright green; do not overcook. Transfer to a colander and let cool to room temperature.
• Heat oven to 350 degrees. Transfer spinach to a large bowl and add eggs, cottage cheese, muenster cheese, salt and pepper; toss together lightly but thoroughly. Spoon into small pastry shells or into a crust-lined 9-inch pie pan. Fill shells or pie pan almost to top; do not pack filling. Arrange on baking sheets and bake 18 to 20 minutes, until puffed and golden brown on top; large pie will take longer. (Filled pies can be frozen and baked, directly from freezer.)

SPINACH QUICHE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
• Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
• Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

MINI SPANAKOPITA (GREEK SPINACH PIES)

Steps:

• Preheat oven to 350 degrees F.
• To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
• Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
• Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
• Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

MINI SPINACH & COTTAGE CHEESE FRITTATAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
• Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
• Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.

SPINACH CASSEROLE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
• In a small bowl crumble the toast and add melted butter. Sprinkle over spinach mixture.
• Bake in preheated oven for 15 minutes, or until heated through.