Healthy Spinach Pie
More than 25 years ago, a girlfriend and I went to a vegetarian cooking class offered through a community education program. It was there I first met this spinach pie and although I'm not a vegetarian, I have been making it ever since!
This complete meal in itself is easy to make, colorful, healthy, and delicious. The recipe can be modified using whatever type cheese or beans you prefer or have on hand. Make it once and you will see why this has been in my recipe collection for more than a quarter century!
- 1 unbaked deep dish pie crust
- 1 T olive oil
- 1 med onion, sliced then cut in quarters
- 2 cloves garlic, chopped
- 10-12 oz fresh spinach, slightly chopped
- 1 cup grated cheddar cheese
- 1 egg, lightly beaten
- 1 15 oz can dark red kidney beans, drained
- 1 T dried basil
- 1 T dried oregano
- 1 t salt
- 1/4 t black pepper
- 1/2 t nutmeg
- 1/2 plain Greek yogurt
- Preheat oven to 375.
- In large skillet or Dutch oven, sauté onions and garlic in olive oil until translucent, about 8-10 minutes.
- Meanwhile, combine basil, oregano, salt, pepper, and nutmeg in small dish.
- Mix together beans, cheese, and eggs in a small bowl.
- When onions are ready, add the spinach and spices. Cook and stir until spinach is just wilted, a minute or two.
- Combine bean mixture with spinach and stir well.
- Put into unbaked pie crust.
- Carefully spread yogurt over the top and sprinkle with paprika.
- Bake for 45-60 minutes or until crust is browned.
- Let sit for 10-15 minutes before you cut.
- Serve warm or at room temperature.
Slym Cook says: The first piece cut is usually really hard to get out cleanly, so beware! The original recipe calls for sour cream instead of yogurt so that is an option too. I think it's even better leftover and served the next day for breakfast!