Ingredients:
1 (3 ounce) packages cream cheese, softened
6 extra large eggs
1/4-1/2 cup shredded sharp cheddar cheese
1 (10 ounce) packages frozen chopped spinach, cooked & thoroughly drained
2 tablespoons minced onions ( to taste)
1 tablespoon minced parsley
1/2 teaspoon salt
pepper
4 -6 frozen patty shells, partially thawed
2 tablespoons grated parmesan cheese
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 45 min.