4-Leaf Clover Spinach Pie

Steps

• 1

  Preheat oven to 350°F.
• 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.)
• 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.
• 4

  Repeat with remaining tins and the remaining pie crust until 8 pie crusts are prepared.
• 5

  Bake crusts in the oven for 5 minutes. Then remove.
• 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.
• 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.
• 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.