Recipe by Colorado Lauralee
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
Top Review by kiwidutch
I adopted you for PAC Spring 2007. I had grated cheddar cheese in the freezer and it hadnâ€™t quite thawed enough when I added it to the mix so I had a few lumps of cheese later in the baked dish, but that was no problem for the taste. I have no clue what a patty shell is, but figured that it was some kind of pastry so used the little squares of puff pastry that are available here, putting them together in jig-saw fashion to cover the bottom and sides of the pie. Mine was in a fairly deep dish and needed about 40 minutes to cook completely, but it was worth the wait. I took photos of it as a whole dish and it looked so good when cut that I went back and took more of the piece. The taste was great, I did use two packets of spinach as ours reduce to almost nothing when cooked and drained, and I used about a cup of cheddar since it was frozen in a lump and I couldnâ€™t separate it easily. DH loved it but said that next time heâ€™d like to see a little garlic or something extra added as well. Please see my rating system: 4 stars for a tasty and filling dish that was easy to throw together and pop into the oven to cook while we dealt to tired kids who had played themselves to pieces during the day. Both DH and I had seconds. Thanks!
- 1 (3 ounce) package cream cheese, softened
- 6 extra large eggs
- 1⁄4-1⁄2 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
- 1⁄2 teaspoon salt
- 4 -6 frozen patty shells, partially thawed
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- 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.