Spinach Pie

Serve this spinach pie 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.

Stonyfield Organic Greek Nonfat Yogurt, Plain, 32 oz.; Multi-Serving Yogurt

Where to Buy

Prep Time: 5 MINUTES

Serves: 6

Cook Time: 50 MINUTES

Ingredients

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 cup Parmesan cheese
3 large eggs (beaten)
Your favorite pie crust

Instructions

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 spinach pie stand for 10 minutes before cutting and serving.

Side Dishes