-In a large saute pan, saute one large onion with a drizzle of olive oil, salt & pepper
-Let it brown for a few minutes & add in 3 cloves of finely minced garlic and continue to saute, adding more olive oil if necessary (if the pan gets dry).
-Chop up a 16 oz. bag of fresh spinach (or about 2-3 cups frozen spinach, thaw and squeeze out)
-Add it to the pan and cook until wilted
-In the meantime, crack an egg into a bowl and whisk
-When the mixture cools, add it to the egg
-Add 1/4 cup parmesan cheese, & 1/4 cup of Panko crumbs or cornflake crumbs, and a tbsp. of light mayonnaise
-Season with garlic salt, pepper, nutmeg
-To make the raviolis, or the quiche cups get a package of Nesoya wonton wrappers (usually in the refrigerated area of the grocery store. There are frozen brands but they aren't as good).
-For the quiche cups, prepare a 12-cup muffin tin (you might need more than one pan). Place a wonton wrapper in each, it doesn't have to be perfect, just lightly press the center down. Lightly spray each with cooking spray, then add the filling. You don't close them, so you can add a tbsp. or more of filling. Bake at 375 for 20 minutes or until the edges are browned and the inside has set. They freeze well also!
-For the raviolis, preheat the oven to 375 degrees. Spray a foil-lined sheet pan. With a little bowl of water, rub the edges of the wonton wrapper, for sealing. Place a heaping teaspoon amount of filling in the center of each wrapper, and fold as you wish. You can make triangles, or follow the instruction on the back of the package. I made little "envelopes." Bake for 15 minutes, serve with tomato sauce.
The third way I used this filling was in knishes. Just roll out a sheet of puff pastry with some flour, it can be in an oblong shape, doesn't have to be perfect. Fill with the filling, and pull the edges of the pastry up & pinch together. Brush with egg wash, & sprinkle with Italian seasoning and sesame seeds. Bake at 400 degrees for 20-25 minutes.
Another variation of the knish is to make a danish shape (triangle). With this one, I used the same base recipe, but also added in sauteed mushrooms. Instead of the Parmesan cheese, I used a mixture of feta and shredded mozzarella! Take that, Zomicks!
These little bites (and bigger ones) are great for appetizers, dairy or pareve- or even for Thanksgiving!