1 (15 oz.) pkg. refrigerated pie crusts
2 tbsp. butter, melted
1 small onion or 2 green onions, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 tbsp. worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
3 large eggs
1 c. shredded Swiss cheese

Roll each pie crust into a 12 inch square; cut each square into 24 pieces. Shape into balls and press in miniature muffin pans, that have been sprayed with cooking spray. Cook butter and onion over medium heat; add spinach and cook 2 minutes. Stir in worcestershire sauce, salt and pepper; remove from heat. Whisk eggs and milk until blended; add cheese. Add egg mixture to spinach; spoon into individual pie crusts.

Bake at 350°F for 30 to 35 minutes.