I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana
- 3 cups coarsely shredded peeled potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/3 cup chopped onion
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese
- 1/2 cup fat-free evaporated milk
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- 1/2 to 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°.
- In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust.
- Bake for 25-30 minutes or until top begins to brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Potato Spinach Pie in Light & Tasty August/September 2003, p39
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