This savory spinach pie recipe is so rich and creamy, you'd never believe how healthy it is.
Is it possible that a recipe with whole milk, four egg yolks, four eggs and Parmigiano-Reggiano cheese can actually be healthy for you? Indeed, it is.
This recipe for Italian spinach pie has all of those things, and it is packed with vitamin A, vitamin C, iron, calcium, protein and fiber.
The secret? No crust. The good news is you won't even miss it, because this easy spinach pie recipe is so lusious and rich.
Make sure you start with fresh baby spinach for the best flavor in this pie. You can use pre-washed, bagged spinach, if you like. And to change it up, why not try kale in place of the spinach? It will turn out just as tasty, and just as nutritious, too.
This Italian spinach pie makes an excellent main course for vegetarians (or even for non-vegetarians). Serve this spinach pie with creamy vegetable soup and a big hunk of freshly-baked whole wheat bread for a healthy and satisfying meal any time of day.
If you like this spinach pie recipe, be sure to try these recipes: spinach phyllo cups, shrimp pasta with spinach alfredo, spinach muffins (a good way to introduce spinach to kids), spinach pesto and mini spinach quiches.
Ingredients
- 2 pounds fresh baby spinach, washed
- 1 cup whole milk (must be whole milk; do not substitute or the spinach pie will be too runny)
- 4 large eggs
- 4 large egg yolks
- 3 cloves garlic, minced (or 3 tsp. pre-minced garlic from a jar)
- 4 oz. shredded Parmigiano-Reggiano cheese
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 1/2 tsp. ground nutmeg
Directions
- Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
- Place the spinach in a large pot of boiling water, and cook for two minutes.
- Drain. Let cool 5 minutes. Wrap the spinach in a clean kitchen towel or between two paper towels, and squeeze out as much moisture as you can.
- Coarsely chop the spinach. Set aside.
- Whisk together the milk, eggs, and egg yolks.
- Add the garlic, cheese, satl, pepper, nutmeg and chopped spinach.
- Pour into the prepared pie pan.
- Bake the spinach pie for 38 to 40 minutes or until set.
- Let the spinach pie rest 10 minutes before cutting.
Serve warm.
Makes 6 to 8 servings.
Per serving (based on 6): 222 calories, 13 g fat (6 g saturated fat), 298 mg cholesterol, 503 mg sodium, 9 g carbohydrate, 3 g fiber, 19 g protein, 290% vitamin A, 71% vitamin C, 46% calcium, 29% iron
