(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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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