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4-Leaf Clover Spinach Pie

4-Leaf Clover Spinach Pie

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A delicious and extra "lucky" new way to serve spinach pie!MORE+LESS-

Make with

Pillsbury Pie Crust


package Pillsbury™ Refrigerated Pie Crusts


cup diced white onion


cup chopped fresh spinach


cup shredded cheese (I used Monterrey Jack)

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  • 2

    Prepare two 6-cup aluminum muffin tins by squeezing together the outside corner of the four corner tins until they form a teardrop shape. (See photo as an example.)

  • 3

    Roll out one of the pie crusts, and use a knife to cut it into fourths. Press one of the pie crust pieces into one of the teardrop muffin tins, and then trim the edges so that an 1/8-inch of the crust borders the top of the tin. Press the edges down and score with a fork if desired.

  • 4

    Repeat with remaining tins and the remaining pie crust until 8 pie crusts are prepared.

  • 5

    Bake crusts in the oven for 5 minutes. Then remove.

  • 6

    Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Remove from heat and transfer mixture to a large mixing bowl.

  • 7

    Add the fresh spinach, eggs, cheese, salt, and pepper, and stir until combined. Spoon the mixture into the pre-baked pie crusts until they are filled.

  • 8

    Bake in preheated oven until eggs have set and the top is slightly browned, about 20-25 minutes. Remove and let cool for 10 minutes before serving. Serve with the corners placed together, forming a four-leaf clover shape.

No nutrition information available for this recipe

More About This Recipe

  • These mini spinach pies also pack a bit o' luck!

    This St. Patty’s Day, you can wear your green…and eat it too!!!

    And you can clearly see, these wee little spinach pies are not only packed with lots of delicious fresh spinach --they are shaped into charming little four-leaf clovers!

    All you need is an aluminum foil muffin pan to make it happen, and these lucky little pies will be the talk o’ your brunch.

    Here’s the how to make the deliciousness happen!

    First, it’s time to clover-ify two 6-cup aluminum foil baking pans.

    Pinch together one side of the four corner cups to form each into a teardrop shape.

    Then take some Pillsbury pie crust, divide each crust into quarters.

    And then press each quarter down into the teardrop baking cups. Pre-bake each pan for about 5 minutes.

    Meanwhile, prepare your spinach pie filling. Then once the pie crusts are out, fill each crust to the top, but not overflowing. Bake again for 20-25 minutes or until the pies are set.

    Serve with the corners nestled together to form four leaf clovers. And have a very happy St. Patrick’s Day!

    More Lucky Green Dishes

    Time for green everything! Here are more options for your lucky menu:

    Skinny Spinach Dip Recipe
    Stuffed Green Peppers Recipe
    Creme de Menthe Cheesecake Recipe
    Cream of Broccoli Soup Recipe
    Spicy Asian Shrimp Lettuce Cups Recipe

    Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water (110 degrees F (43 degrees C))
  • 1 cup milk
  • ¼ cup white sugar
  • ¼ cup vegetable shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 ⅓ cups all-purpose flour

Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.

Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.

Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.

Cheese Steak with Red Potatoes

Cheese Steak with Red Potatoes

  • 1 ¼ lbs. Red-skinned potatoes
  • 4 rib eye steaks, about 6oz each
  • Salt & pepper
  • 4 slices pepper jack cheese
  • 2 Tbsp. Olive oil

Wash the potatoes and cut into wedges and cook in salted water for about 20 minutes.

Meanwhile season the steak with salt and pepper and place on a hot grill for 4-5 minutes each side for medium rare. Top each steak with a slice of pepper jack cheese and cook just until melted.

Toss potatoes with 1-2 tbsp. Olive oil and parsley. Serve steak with potatoes and garlic toast.

Broccoli and Cheese Stuffed Potato

4-Leaf Clover Spinach Pie - Recipes

Today Marilena decided to share her secret of making an incredibly delicious (as well as beautiful) version of Spanakopita, a famous Greek pie made with crispy phyllo. This is the same recipe as the one that was used years ago in Gialousa, a town on the Karpass Peninsula of Cyprus.

So what is traditional spanakopita? Translated from Greek, spanakopita means a pie with spinach. The phyllo (filo) dough used in the recipe comes from the Greek word «φύλλο», which means «sheet». It is flavorless, very thin (resembles a sheet of paper) and incredibly popular in Greek and Cypriot cooking.

Like with many other Mediterranean dishes, making this pastry entails a few pleasant surprises.

First of all, this pie is made with spinach — an extraordinary powerhouse that is rich in antioxidants, important nutrients and vitamins like A, C and E. It contains iron, magnesium, folic acid (B), which retain their value even after being frozen.

This recipe also uses a unique combination of ingredients like bulgur, raisins as well as aromatic spices like cinnamon and clover.

Try it and we are convinced that spinach will become a regular guest at your dinner table.

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