Quick No-Crust Italian Spinach Pie |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a delicious no-crust savory pie that goes together quickly, and is very satisfying. The oregano and roasted red pepper give it a wonderful flavor. It is a good high-protien, low-carb alternative to quiche or to the Bisquick version of no-crust vegetable pies. The original recipe called for 40 minutes baking time, but it took a full hour in my oven. One pie serves 4 as a main dish (only 320 calories per serving!), or 8 as a side dish. Ingredients:
2 cups low fat cottage cheese |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 cup shredded mozzarella cheese or 1 cup italian cheese blend |
4 eggs, lightly beaten |
1 (7 ounce) jar roasted red peppers, well drained, chopped |
1/3 cup grated parmesan cheese |
1 teaspoon dried oregano leaves |
Directions:
1. Preheat oven to 350°F.
2. Spray a 9-inch pie plate with cooking oil spray.
3. Use a strainer or colander to squeeze all the excess liquid out of the thawed, drained spinach.
4. Combine all ingredients, and mix until well blended.
5. Pour mixture into pie plate.
6. Bake 40 to 60 minutes, or until center is set.
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