Mini Spinach B’jíbín Pies
Mini Spinach B’jíbín Pies

Mini Spinach B’jíbín Pies

Jul 31, 2023

Jump to Recipe
Servings
12 mini pies
Course
Entree

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ½ cup plus 1 tablespoon vegetable oil
  • ¼ cup cold water
  • 1 onion, chopped
  • 4 large eggs
  • 2 pounds frozen chopped spinach, thawed and squeezed dry
  • ½ cup shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ½ cup crumbled feta cheese
  • ½ cup shredded Muenster cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon chicken consommé powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Pinch cayenne pepper

Instructions

  1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
  2. In a large bowl, mix together the flour, 1 teaspoon of the salt, the sugar, and baking powder. Mix in ½ cup of the oil and the cold water until uniform in texture. Divide the dough into 12 equal balls. Place a dough ball in each prepared muffin cup. Press the dough into the bottom and up the sides to form a mini crust.
  3. In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
  4. In a large bowl, whisk the eggs together. Add the spinach, cooked onion, all the cheeses, consommé powder, garlic powder, remaining 1 teaspoon salt, the black pepper, and cayenne and mix thoroughly. Divide the spinach mixture equally into the mini crusts. Bake for 30–40 minutes, until cooked through. Serve warm or at room temperature.

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