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Spinach Pie

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.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 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%


Step 1

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.

Step 2

In a medium bowl, combine yogurt, mozzarella, parmesan, and eggs. Add spinach mixture and fold together until well combined.

Step 3

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.