Pat99
Member
Greek spinach pie (no crust)
I made this yesterday and it was delicious. It's very filling and has a fair amount of protein. I didn't break down the nutritional value exactly because of possible substitutions and portion size. If you follow the recipe, 1/10 of the pie has approximately 125 calories, 11 grams protein, 6 grams fat and 5 grams carbs. Tastes better the next day either warm or cold. Can be frozen for later use.
GREEK SPINACH PIE (NO CRUST)
INGREDIENTS:
1 lb. frozen chopped spinach
2 cups low fat cottage cheese
1 cup feta cheese-crumbled
2 large eggs
8 medium green onions
2 medium cloves garlic very thinly sliced or chopped
1/4 teaspoon ground nutmeg
1/4 cup dried parsley flakes or 1/2 cup fresh chopped parsley
1 tablespoon olive oil or other oil of your choice
1/2 cup water
Salt and pepper
METHOD:
On stovetop, heat spinach in Dutch oven until thawed and heated through. Drain thoroughly using colander in sink. Use potato masher or press saucer against spinach to smash out all liquid. The drier the spinach the better the pie will slice.
Slice green onions into 1/4 inch rings using both white and tender green parts. Place oil, water, dash of salt, garlic and onions into same Dutch oven that was used for spinach. Cover and sweat onions until soft but not brown. Remove cover and allow all water to evaporate.
Return drained spinach into Dutch oven with onions and mix well with generous amount of pepper (to taste), 1/4 teaspoon salt and 1/4 teaspoon ground nutmeg. Remove from heat and allow mixture to cool slightly while doing next step.
In seperate bowl, mix cottage cheese, feta cheese crumbles, parsley and pepper to taste. Add 2 slightly beaten eggs and mix well into cheese mixture. Add this to cooled spinach, garlic and onions in the Dutch oven and mix well. Taste for seasoning and adjust if needed.
Spray large glass pie plate with “Pam”. Add spinach and cheese mixture to pie plate and press firmly in place with back of serving spoon. Cover with “no stick” foil and bake at 350 degrees on center rack for 40 minutes. Allow to cool at least 20 minutes before cutting into wedges.
I made this yesterday and it was delicious. It's very filling and has a fair amount of protein. I didn't break down the nutritional value exactly because of possible substitutions and portion size. If you follow the recipe, 1/10 of the pie has approximately 125 calories, 11 grams protein, 6 grams fat and 5 grams carbs. Tastes better the next day either warm or cold. Can be frozen for later use.
GREEK SPINACH PIE (NO CRUST)
INGREDIENTS:
1 lb. frozen chopped spinach
2 cups low fat cottage cheese
1 cup feta cheese-crumbled
2 large eggs
8 medium green onions
2 medium cloves garlic very thinly sliced or chopped
1/4 teaspoon ground nutmeg
1/4 cup dried parsley flakes or 1/2 cup fresh chopped parsley
1 tablespoon olive oil or other oil of your choice
1/2 cup water
Salt and pepper
METHOD:
On stovetop, heat spinach in Dutch oven until thawed and heated through. Drain thoroughly using colander in sink. Use potato masher or press saucer against spinach to smash out all liquid. The drier the spinach the better the pie will slice.
Slice green onions into 1/4 inch rings using both white and tender green parts. Place oil, water, dash of salt, garlic and onions into same Dutch oven that was used for spinach. Cover and sweat onions until soft but not brown. Remove cover and allow all water to evaporate.
Return drained spinach into Dutch oven with onions and mix well with generous amount of pepper (to taste), 1/4 teaspoon salt and 1/4 teaspoon ground nutmeg. Remove from heat and allow mixture to cool slightly while doing next step.
In seperate bowl, mix cottage cheese, feta cheese crumbles, parsley and pepper to taste. Add 2 slightly beaten eggs and mix well into cheese mixture. Add this to cooled spinach, garlic and onions in the Dutch oven and mix well. Taste for seasoning and adjust if needed.
Spray large glass pie plate with “Pam”. Add spinach and cheese mixture to pie plate and press firmly in place with back of serving spoon. Cover with “no stick” foil and bake at 350 degrees on center rack for 40 minutes. Allow to cool at least 20 minutes before cutting into wedges.
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