"I grew up in a predominantly Syrian Jewish community, and it has certainly impacted my palate. These mini spinach pies are my take on a Syrian Jewish classic dish that I’ve been eating since I was a child. B’jíbín is traditionally served in large trays and cut into squares. These mini b’jíbín are perfect for easy grab-and-go snacks, a brunch, or a dairy holiday meal. They are easy to make and so delicious, because how can you go wrong with spinach and cheese pies?" -- Brad
2 pounds frozen chopped spinach, thawed and squeezed dry
½ cup shredded mozzarella cheese
½ cup ricotta cheese
½ cup crumbled feta cheese
½ cup shredded Muenster cheese
¼ cup grated Parmesan cheese
1 teaspoon chicken consommé powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
Pinch cayenne pepper
Directions
Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
In a large bowl, mix together the flour, 1 teaspoon of the salt, the sugar, and baking powder. Mix in ½ cup of the oil and the cold water until uniform in texture. Divide the dough into 12 equal balls. Place a dough ball in each prepared muffin cup. Press the dough into the bottom and up the sides to form a mini crust.
In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
In a large bowl, whisk the eggs together. Add the spinach, cooked onion, all the cheeses, consommé powder, garlic powder, remaining 1 teaspoon salt, the black pepper, and cayenne and mix thoroughly. Divide the spinach mixture equally into the mini crusts. Bake for 30–40 minutes, until cooked through. Serve warm or at room temperature.
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