spinach pie with muenster crust

3 10-ounce packages frozen chopped spinach, thawed
2 6-ounce packages Muenster cheese slices
1 small onion, finely chopped
1 cup reduced-fat cottage cheese
3 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon pepper
Garnish: pimento strips, tomato wedges

Drain spinach well, pressing between layers of paper towels and set aside. Cut 2-3 cheese slices into small triangles and reserve for garnish. Cover bottom and sides of a lightly greased 9-inch pie plate with remaining Muenster slices, overlapping cheese as needed. Combine spinach, onion and next five ingredients; spoon into cheese-lined plate. Bake at 350 for 45 minutes or until set. Cool 10 minutes before serving. garnish with reserved cheese triangles and pimento strips, if desired. Makes 6-8 servings. NOTE: To bake pie in a 9-inch pie plate, assemble pie and place on baking sheet. Bake as directed. The baking sheet will catch any oil that might run over during baking. From February, 1995 Southern Living magazine.

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