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4-Leaf Clover Spinach Pie

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Gimme Some Oven
Updated Apr 29, 2021
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A delicious and extra "lucky" new way to serve spinach pie!

More About This Recipe

  • These mini spinach pies also pack a bit o' luck!

    This St. Patty’s Day, you can wear your green…and eat it too!!!

    And you can clearly see, these wee little spinach pies are not only packed with lots of delicious fresh spinach --they are shaped into charming little four-leaf clovers!

    All you need is an aluminum foil muffin pan to make it happen, and these lucky little pies will be the talk o’ your brunch.

    Here’s the how to make the deliciousness happen!

    First, it’s time to clover-ify two 6-cup aluminum foil baking pans.

    Pinch together one side of the four corner cups to form each into a teardrop shape.

    Then take some Pillsbury™ Pie Crust, divide each crust into quarters.

    And then press each quarter down into the teardrop baking cups.  Pre-bake each pan for about 5 minutes.

    Meanwhile, prepare your spinach pie filling.  Then once the pie crusts are out, fill each crust to the top, but not overflowing.  Bake again for 20-25 minutes or until the pies are set.

    Serve with the corners nestled together to form four leaf clovers.  And have a very happy St. Patrick’s Day!

    More Lucky Green Dishes

    Time for green everything! Here are more options for your lucky menu:

    Skinny Spinach Dip Recipe
    Stuffed Green Peppers Recipe
    Creme de Menthe Cheesecake Recipe
    Cream of Broccoli Soup Recipe
    Spicy Asian Shrimp Lettuce Cups Recipe

    Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!

4-Leaf Clover Spinach Pie

  • Prep Time 45 min
  • Total 60 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 1 cup chopped fresh spinach
  • 3 large eggs
  • 1 cup shredded cheese (I used Monterrey Jack)
  • 1/4 cup Parmesan cheese
  • Pinch of salt
  • Pinch of black pepper
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Preheat oven to 350°F.
  • Step 
    2
    Prepare two 6-cup aluminum muffin tins by squeezing together the outside corner of the four corner tins until they form a teardrop shape. (See photo as an example.)
  • Step 
    3
    Roll out one of the pie crusts, and use a knife to cut it into fourths. Press one of the pie crust pieces into one of the teardrop muffin tins, and then trim the edges so that an 1/8-inch of the crust borders the top of the tin. Press the edges down and score with a fork if desired.
  • Step 
    4
    Repeat with remaining tins and the remaining pie crust until 8 pie crusts are prepared.
  • Step 
    5
    Bake crusts in the oven for 5 minutes. Then remove.
  • Step 
    6
    Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Remove from heat and transfer mixture to a large mixing bowl.
  • Step 
    7
    Add the fresh spinach, eggs, cheese, salt, and pepper, and stir until combined. Spoon the mixture into the pre-baked pie crusts until they are filled.
  • Step 
    8
    Bake in preheated oven until eggs have set and the top is slightly browned, about 20-25 minutes. Remove and let cool for 10 minutes before serving. Serve with the corners placed together, forming a four-leaf clover shape.

Nutrition

No nutrition information available for this recipe
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