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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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
•  pepper
• 4 -6  frozen  patty shells, partially thawed
• 2  tablespoons  grated parmesan cheese

Directions

1. Thoroughly beat together cream cheese, eggs and cheddar cheese.
2. Stir in spinach, onion, parsley, salt & pepper.
3. Press patty shells together with fingertips.
4. 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. (I have also used a 11" x 7" rectangular baking dish with success)
6. Place dough in pie plate. Flute edges with excess hanging over the plate (Thick fluting will give attractive, puffy edge.).
7. Let dough rest at room temperature five minutes.
8. Pour spinach filling into pie plate. Sprinkle with parmesan cheese.
9. 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. (For some reason, the baking time has varied, so check it and remove when it is 'set' and the crust is nicely browned.)
11. Remove from oven. Let stand at room temperature about 10 minutes before cutting in wedges to serve.