Spinach Pie Parma

Name: Spinach Pie Parma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 servings.
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 4% cottage cheese; 1 cup shredded Monterey Jack cheese; 3 large Eggland's Best 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

For a hearty pie with a lovely Italian flavor, try this recipe. Spinach has never tasted so good! —Nancy Reichert, Thomasville, Georgia

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 4% cottage cheese
1 cup shredded Monterey Jack cheese
3 large Eggland's Best 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.

Nutrition Facts

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

Originally published as Spinach Pie Parma in Country Woman May/June 1990

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jmkasprak

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.