Individual Prosciutto-and-Spinach Pies

Coastal Living
Individual Prosciutto-and-Spinach Pies Recipe
Photo: Becky Luigart-Stayner
These Individual Prosciutto-and-Spinach Pies get their structure--and extra flavor--from pieces of prosciutto that crisp on the bottom to form a cup.
Makes 12 servings


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12 thin slices prosciutto, halved crosswise (about 1/2 pound)
10 eggs, lightly beaten
1/8 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 cup loosely packed spinach, stems trimmed and roughly chopped
1/2 cup grated sharp Cheddar cheese


Prep: 15 Minutes
Bake: 14 Minutes
Stand: 5 Minutes
Total: 34 Minutes

1. Preheat oven to 350°. Lightly grease a 12-cup muffin pan or 12 ramekins. Place prosciutto slices into bottoms and up sides of cups, overlapping in a crisscross pattern.

2. Combine eggs, salt, and pepper. Divide spinach and cheese among muffin cups. Pour egg mixture evenly into muffin cups.

3. Bake pies 14 to 16 minutes or until just set. Let stand about 5 minutes. Loosen pies by running a knife around the edges of each cup, and then lift out of pan with a small spatula. Serve immediately.

Created date

April 2012

Nutritional Information