Mini Spinach Pies

2 cups of your favorite gluten free pie crust dough, place in refrigerator until ready to use 

2 tbsp olive oil

1 tsp butter

½ cup yellow onion, diced

2 cloves garlic, chopped

1-10oz chopped frozen spinach, thawed and drained

½ cup gluten free breadcrumb

½ cup parmesan cheese

4oz feta cheese, crumbled

2 eggs

Salt & pepper, to taste

Mini muffin tin, non-stick

Butter spray, gluten free

Preheat oven to 400 degrees

Take pie dough out of the refrigerator and set aside.

In a medium pan drizzle in olive oil and add in butter over medium high heat.

Once butter is melted add in onion and garlic, let sauté until translucent, about 5-

10 minutes. While onion and garlic are cooking in a large bowl mix together

spinach, breadcrumb, parmesan cheese, feta cheese and 2 eggs, set aside. Lastly

mix in onion and garlic and sprinkle with salt and pepper to taste.

Take the mini muffin tin and spray with butter spray. Take the pie dough and

with your hands scoop out about a tablespoon. Roll it in-between the palms of

your hands and flatten out into a disk shape a little larger than the size of the

mini muffin. Then press dough into the mini muffin tin until it is nicely packed

into each tin. Repeat until each tin is filled. Lastly, spoon about a tablespoon of

spinach mixture into each dough filled tin. Bake for 15-20 minutes until nicely golden brown. Enjoy!