Spinach Pie Parma Recipe
Spinach Pie Parma Recipe photo by Taste of Home

Spinach Pie Parma Recipe

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


  • 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

Nutritional Facts

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


  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

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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."

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