PROSCPIEYou 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)


  • 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


  1. 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.
  2. Combine eggs, salt, and pepper. Divide spinach and cheese among muffin cups. Pour egg mixture evenly into muffin cups.
  3. 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.