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.

Spinach Pie

By

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

    Ingredients

  • 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.