Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
tablespoons butter
1
small onion, chopped
2
green onions, chopped
1/4
cup chopped fresh parsley
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
tablespoon Worcestershire sauce
1
teaspoon salt
1/2
teaspoon pepper
3
eggs
1/4
cup milk
1
cup shredded Swiss cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. On lightly floured surface, roll each crust into 12-inch square; cut each square into 24 pieces. Shape into balls; press in muffin cups.
In 12-inch skillet, melt butter over medium heat. Cook onion, green onions and parsley in butter, stirring occasionally, until tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt and pepper. Remove from heat.
In medium bowl, beat eggs and milk with whisk; stir in cheese. Add egg mixture to spinach mixture; stir to combine. Spoon into dough-lined cups. Bake 30 to 35 minutes or until set. Remove immediately from pans to cooling racks.
