Spinach Pie

By Stonyfield

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: 1 hr 5 mins

Level: Easy

Prep: 5 mins

Cook: 50 mins

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
  • directions

    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.

    make it with yogurt instead!