Our coop of culinary creators have developed a cornucopia of magnificent recipes. As always, their mission was to use all natural ingredients and incorporate healthy & light dishes. One caveat was that each dish must possess the true essence of finer flavors commingling as one. We have created three versions of each recipe for a variety of individual needs. We know you will love these !
store-bought pastry crusts (filo dough works well too, just wrap it into a pouch and butter well)
big handfuls baby spinach, washed and dried, then chopped
small yellow onion, diced
medium button mushrooms, wiped clean then diced
grated jack cheese
Eggology egg whites
fresh ground pepper
Preheat oven to 350 degrees F.
The Filling: In a small saucepan on low heat, melt some butter and throw in the onions. Let the onions sweat a bit till they are see-through and then throw in the mushrooms. Add garlic salt and pepper if you like more punch. Let the mushrooms soften just a little, then throw in the chopped spinach. Turn the heat off as soon as the spinach leaves begin to wilt. Take the pan off the heat and let the entire mixture cool.
Throw the cooled filling into a mixing bowl and fold in the grated cheese - leave about 1/4 cup of the cheese out - you'll need it later! Make sure the filling is cool enough so the cheese doesn't melt. Add in more salt and pepper to taste. Slowly mix in the Eggology egg whites, make sure you're not whipping, just mixing.
Fill the pastry cups just to the top and then sprinkle the rest of the cheese on top. Brush some butter on the top of the pastry part if you like. Bake for about 20 minutes on 350° and then another 5 minutes at 300°. The top layer of cheese should be melted and toasty.