Serve this hot or cold. I like to stand with the fridge door open and eat this one. Earthy spinach with cheezy goodness. Super simple. Serve with a small wedge salad or with the Greek lemon soup.
- 3 T butter
- 1 medium sized onion (chopped)
- 10 oz package frozen spinach (squeeze out water, thawed )
- 1/2 t salt
- 1/2 t pepper
- 1/4 t nutmeg
- 2 3/4 c Stonyfield Organic Plain Low Fat Greek Yogurt
- 8 oz mozzarella cheese (grated)
- 1 c Parmesan cheese
- 3 large eggs (beaten)
- Your favorite pie crust
Calories: 510, Calories from Fat: 260, Total Fat: 28g, Saturated Fat: 15g, Cholesterol: 165mg, Sodium: 770mg, Total Carbohydrate: 25g, Dietary Fiber: 3g, Sugars: 8g, Protein: 36g, Vitamin A: 120%, Vitamin C: 6%, Calcium: 70%, Iron: 15%
Preheat oven to 350°. Melt butter in large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Mix in Spinach, salt, pepper, and nutmeg. Sauté until all water in spinach is evaporated, about 3 minutes.
In a medium bowl, combine yogurt, mozzarella, parmesan, and eggs. Add spinach mixture and fold together until well combined.
Place pie crust in 9 inch pie plate. Spoon spinach and yogurt mixture into pie crust. Bake for 40 minutes until the center is set. Let stand for 10 minutes before cutting and serving.