yum! i made this for brunch at a baby shower and it was a hit. several people asked me for the recipe and there were no leftovers. i made individual ones in muffin tins but using a cup to cut circles in the pastry dough and fitting it down inside before adding the filling. one batch made about a dozen muffins.

This turned out really well. It makes about enough to fill 2 pie shells if you want to have 2. I made 2 additions: I added fresh sliced mushrooms when frying the onions in butter and added that to the mixture. I also added 1/4 cup of cooked white rice.

I can't believe it! I had this exact same thing in a cozy little tea room for lunch one day and had been craving it ever since. This tastes just wonderful! It needs to bake for quite a while, but the prep work is very quick so your actual time in the kitchen is very short. I can't wait to make this again!!

i made this twice. the 2nd time i made slight changes and everyone liked it much better. i simply added 2 big pieces of garlic minced, and a tad more salt and cheese into the mixture. i also baked the pie shell for a few minutes before putting the mixture into it. delicious!

I made this when my vegetarian friend came over for a movie night. It turned out to be a big hit, and I will make it again. After reading other reviews, I decided to use fat free cottage cheese and fat free half and half in place of the cream. I also added garlic to the onions when I cooked them. *Note- This filling makes enough for two regular pie crusts.

I loved this recipe and it was soooo easy to make. The nutmeg gives it a great flavour. I made it for a ladies' brunch and everyone really enjoyed it. Will definitely make it again.

This was a big hit at my house over the holidays. Very easy to make and had great flavor.

Made this recipe as part of my Christmas brunch and it was gone within ten minutes! Everyone loved it and I handed out three copies of the recipe at brunch. That speaks for itself!

This is delicious. Served it for brunch this morning and everyone loved it.

This was very nice and light tasting. I believe I have made a recipe just like this in the past without using the pie crust. Thanks for sharing!

Easy, crowd-pleasing recipe. I used about 1/3 cup of parmesan cheese and just a dash of nutmeg. Delicious!

Outstanding on flavor, aroma, looks! I substituted lo fat cottage cheese, and fat free 1/2 & 1/2, and used just a pinch of salt. I also precooked the pastry shell, then protected the edge with foil while baking the spinach pie so they wouldn't burn. Next time I'm trying it with egg beaters. I think one of the nicest things about this recipe, for those of us who must restrict our diets, is that it uses healthy ingredients that aren't loaded with salt & fat (like sausage) & the heavier ingredients can be exchanged for similar lo fat or fat free without taking a hit on flavor. Thanks Pam!

This is a great recipe! I added a can of chicken to make it a more hearty meal and my hsband scarfed it right down! I also used a full 2 cups of parmesean cheese... perfect!

I love spinach and this was tasty! I didn't have the nutmeg, cream, butter or onion so I just omitted those and made it without. I added extra parmesian and used skim milk instead of cream, and used a homemade crust. It came out really delicious. If you wanted to cut calories you could make this without the crust as well, just use some non-stick spray on the bottom of the pie pan. I will be making this healthy dish again!

I made this over the weekend. It turned out great. I am not a big onion fan but they added a nice flavor. Easy, quick and healthy!

Very good and very easy. I made with skim milk instead of cream to lower fat content, and consistency came out fine. Also put in only a dash of nutmeg. Really good!