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Spinach Brunch Pie

You won't believe how easy it is to assemble this egg dish. With tomatoes, eggs and spinach, every bite is colorful and flavorful. —Gertie Kwant, Stanwood, Washington
  • Total Time
    Prep: 15 min. Bake: 30 min. + standing
  • Makes
    6 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon white vinegar
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup Daisy 4% cottage cheese
  • 1 cup sour cream
  • 1/2 cup biscuit/baking mix
  • 1/4 cup butter, melted
  • 3 small tomatoes, thinly sliced
  • 2 tablespoons shredded Parmesan cheese


  • In a small bowl, combine the spinach, vinegar and nutmeg. Spread into a greased 9-in. pie plate. In a blender, combine the eggs, cottage cheese, sour cream, biscuit mix and butter; cover and process until smooth. Pour over spinach mixture.
  • Bake, uncovered, at 350° for 25-30 minutes or until almost set. Arrange tomato slices over the top; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or a thermometer reads 160°. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 294 calories, 21g fat (12g saturated fat), 163mg cholesterol, 455mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 12g protein.

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Average Rating:
  • annalisa_harmon
    Jan 21, 2010

    No comment left

  • mzivich
    Apr 27, 2009

    This recipe looks like it would be delicious. Unfortunately, the final result is bland with an unappealing custard texture. Easter brunch was a disappointment with this one!