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
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 hour 5 minutes
Level: Easy
Prep: 5 minutes
Cook: 50 minutes
Yields: 6 Servings
- 3 Tbsp butter
- 1 medium sized onion (chopped)
- 10 oz package frozen spinach (squeeze out water, thawed )
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 2 3/4 cups Stonyfield Organic 0% Fat Greek Plain
- 8 oz mozzarella cheese (grated)
- 1 csp Parmesan cheese
- 3 large eggs (beaten)
- Your favorite pie crust
Ingredients
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.
