Spinach Pie Parma Recipe

4.5 1 3
Spinach Pie Parma Recipe
Spinach Pie Parma Recipe photo by Taste of Home
Publisher Photo

Spinach Pie Parma Recipe

Read Reviews
4.5 1 3
Publisher Photo
For a hearty pie with a lovely Italian flavor, try this recipe. Spinach has never tasted so good! —Nancy Reichert, Thomasville, Georgia
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 2 cups seasoned croutons, coarsely crushed
  • 1/4 cup butter, melted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 eggs, beaten
  • 6 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons sour cream
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon garlic salt
  • Sliced tomatoes, optional

Directions

In a bowl, combine the croutons and butter. Press onto the bottom of an ungreased 9-in. pie plate. In a bowl, combine the spinach, cottage cheese, Monterey Jack cheese, eggs, 1/4 cup Parmesan cheese, sour cream, onion and garlic salt. Spoon over crust. Bake at 350° for 35 minutes.
Garnish with tomato slices; sprinkle with remaining Parmesan cheese. Let stand for 5 minutes before slicing. Yield: 6-8 servings.
Originally published as Spinach Pie Parma in Country Woman May/June 1990, p35

Nutritional Facts

1 slice: 241 calories, 15g fat (9g saturated fat), 119mg cholesterol, 645mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 13g protein.

  • 2 cups seasoned croutons, coarsely crushed
  • 1/4 cup butter, melted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 eggs, beaten
  • 6 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons sour cream
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon garlic salt
  • Sliced tomatoes, optional
  1. In a bowl, combine the croutons and butter. Press onto the bottom of an ungreased 9-in. pie plate. In a bowl, combine the spinach, cottage cheese, Monterey Jack cheese, eggs, 1/4 cup Parmesan cheese, sour cream, onion and garlic salt. Spoon over crust. Bake at 350° for 35 minutes.
  2. Garnish with tomato slices; sprinkle with remaining Parmesan cheese. Let stand for 5 minutes before slicing. Yield: 6-8 servings.
Originally published as Spinach Pie Parma in Country Woman May/June 1990, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSpinach Pie Parma

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmkasprak User ID: 2880256 13524
Reviewed Feb. 18, 2014

"I made this as a side dish for a baked Parmesan chicken recipe. I substituted fresh spinach because I hate working with frozen. Overall I was quite pleased with it."

Loading Image