Sun 28 Oct 2012
RECIPE: Individual Prosciutto-and-Spinach Pies from Coastal Living Magazine
Posted by Administrator under Found
No Comments
You may have noticed that many of the recipes I post here are similar. I like what I like, I can’t help it. I love the idea of one dish entrees. This is probably a holdover from my childhood when my mother would serve some of the best casseroles you could ever hope for.
The is no better one-dish meal than a good old meat pie, like the Individual Prosciutto-and-Spinach Pies I found in a recent edition of Coastal Living magazine. Yes, I read Coastal Living magazine.
This recipe is yummy and relatively easy and a nice addition to a nice brinch on a fall Sunday. I made it pretty much as stated here, but I will admit I used frozen chopped spinach – which I thawed and drained thoroughly before using.
Individual Prosciutto-and-Spinach Pies (from Coastal Living Magazine)
Ingredients:
- 12 thin slices prosciutto, halved crosswise (about 1/2 pound)
- 10 eggs, lightly beaten
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup loosely packed spinach, stems trimmed and roughly chopped
- 1/2 cup grated sharp Cheddar cheese
Directions:
- Preheat oven to 350°. Lightly grease a 12-cup muffin pan or 12 ramekins. Place prosciutto slices into bottoms and up sides of cups, overlapping in a crisscross pattern.
- Combine eggs, salt, and pepper. Divide spinach and cheese among muffin cups. Pour egg mixture evenly into muffin cups.
- Bake pies 14 to 16 minutes or until just set. Let stand about 5 minutes. Loosen pies by running a knife around the edges of each cup, and then lift out of pan with a small spatula. Serve immediately.
See the Individual Prosciutto-and-Spinach Pies recipe and other great finds on the Coastal Living magazine website.
No Responses to “ RECIPE: Individual Prosciutto-and-Spinach Pies from Coastal Living Magazine ”