Shamrock Spinach Pies
Shamrock Spinach Pies
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![Preparation time]()
Prep time1 hr![Cooking time]()
Cooking time35 min![Servings]()
Portions6![Difficulty]()
DifficultyHard
Ingredients
Quiche Crust
- 2 1/2 cups (326 g) all-purpose flour, plus more for rolling
-
1 cup Country Crock® Plant Butter Sticks with Olive Oil, cut into ½-inch cubes
![olive oil butter sticks]()
- 1 teaspoon kosher salt
- 8-12 tablespoons ice-cold water
- egg wash: 1 egg whisked with 1 tablespoon water
- 6 5-inch aluminum pie tins
Spinach Filling
- 6 large eggs
- 1/2 cup plant-based milk
- 10 ounces fresh spinach
- 1/2 teaspoon kosher salt and black pepper
- 1/2 small onion, minced
- 3 cloves garlic, minced
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Prepare the pie dough. Measure the flour, salt, and Country Crock Plant Butter into a medium bowl and place in the freezer for at least 20 minutes.
- Remove from freezer. Using your hands, break up the plant butter until the largest pieces are about the size of an almond.
- One tablespoon at a time, drizzle in the ice water, combining with a fork each time, until the dough holds together when pinched with your fingers (add water until it just holds together, but is not sticky. If you need more water, add a teaspoon at a time). Knead the dough until it comes together.
- Dust your work surface lightly with flour and roll the dough out into a ¾-inch thick rectangle. Fold the dough into thirds like a letter and then in half to form a square. Press the dough to form a disc about 1½ inches thick. Divide the dough into 6 disks, wrap each piece in plastic, and chill for at least an hour or up to overnight.
- Prepare your shamrock pie tins. Make four snips along the outer edge, dividing it into four quadrants. Use your fingers to overlap each snip, creating a crease along the side of the pie tin at each snip to form a four-leaf clover. This takes a bit of patience.
- Once the dough is chilled, generously dust your work surface with flour and, working one at a time, roll each disk into a 6-7 inch round about 1/8-inch thick, dusting with more flour as needed to keep it from sticking.
- Preheat the oven to 400°F.
- Carefully lift the crust and place it into the clover pie tin, gently pressing it down into the pan. Trim the dough to leave only 1/2-inch of overhang around. Fold the edges of the crust under and press the tines of a fork to create a pattern. Prick the bottom all over with a fork and chill in the fridge for 30 more minutes. Repeat with remaining pie disks.
- Meanwhile, layer the eggs, milk, spinach, and salt and pepper in a blender. Pulse until the spinach is finely chopped.
- Divide the minced onion and garlic among the prepared pie tins. Divide the spinach egg mixture over top of the onion in each pie tin. Tap gently on the counter a few times to remove any large air bubbles.
- Place the pie tins on a large baking sheet and bake for 30-35 minutes, until the crust is golden brown and the center of the eggs is set. Remove from oven and let cool slightly then remove from the pie tins and serve warm.
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