2 packages of frozen, chopped spinach. Room temperature, of course.
Extra virgin olive oil, to oil each of the individual dishes
1 cup gruyere, grated
1 container Tofutti, get it to room temperature
2/3 cup half-and-half
5 fresh garlic cloves, sliced
6 scallions, very thinly sliced
Pinch black pepper
Pinch chili flakes
1/2 cup fresh Parmesan, grated (not store bought)
(optional) zest of 1/2 lemon (I didn't use it this time)
(optional) 1 Tablespoon fresh dill weed, very finely chopped (I didn't use It this time)
Preheat oven to 425o
Prepare your baking dishes or muffin tins, by oiling them. Then set aside.
Get out one sheet of dough and divide it into six, or eight pieces. Divide lengthwise in half. Then cut three equal pieces of dough from each half.
Sprinkle a little flour on a flat surface, and roll each sixth of the dough, so that it can be draped over each individual baking dish, and also tucked into it.
Once you roll out the dough, with your fingers, fit the dough into the baking dish. Push it into the creases, and up the sides. If there's extra dough, pinch it around the edge of the dish.
Now, do all your cutting, slicing, grating, chopping, etc.
Wring out the spinach, to get as much excess water out. Use paper towels.
In a medium bowl, add the soft Tofutti and the half & half. Stir the two, until well combined and smooth.
Next, one at a time, beat in the eggs.
Now, mix in all the rest of the ingredients, except the parmesan.
Pour the spinach mixture into each individual baking dish.
Bake until the crust is golden brown and the spinach mixture appears to be set. If it jiggles in the middle, bake a little longer. You don't want the crust to burn, do keep your eye on this.
Depending on your oven the baking time should be from 15 to 25 minutes. After 10 minutes, sprinkle parmesan over the top of each pie. After 15 minutes, start to watch it and remove from oven the minute the crust turns golden brown.