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Spinach Feta Pie from Miss Polly's Kitchen ( Recipe

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The entire recipe complete with many pictures appears at:

http://www.foodbuzz.com/recipes/2301056-miss-polly-s-spinach-feta-pie-with-basil-and-sun-dried-tomatoes

This began with a Bisquick Impossible Pie recipe and I increased the spinach by 6 oz, substituted egg substitute for the eggs, and added enough to cover the amount of spinach/cottage cheese mixture.

This dish is not only good but it has LOTS of FIBER due to the wonderful, green spinach in it. It has load of FLAVOR from the Feta Cheese and Italian Seasoning I put in it, and it is LOW IN FAT! :-)

You could say that this is the Three F's Pie-High Fiber, Lots of Flavor & Low in Fat!)

Prep time:
Cook time:
Servings: 8 servings
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Ingredients

Cost per serving $0.89 view details
  • 16 oz. steamed spinach
  • 1/2 cup Trader Joes Buttermilk Baking Mix-no preservatives!!
  • 1 cup 1% milk
  • 1-1/2 cups Egg Substitute
  • 1/2 cup cottage cheese
  • 1 package of Athenos Reduced Fat Feta Cheese with Sun Dried Tomatoes and Basil
  • 2 tablespoons Tone’s Spaghetti Seasoning
  • Stir all ingredients in a medium size bowl and then put in either a silicone baking pan…which makes it easier than even a spring form pan, because it pops right out!. :-)
  • Before baking, put a few handfuls of Sargento Artisan Mexican Blend Cheese on top…or your favorite Parmesan cheese.
  • Bake at 350 degrees for about 45 minutes, or until the pie is set…and you can tell it is by it not being moist looking or runny on top.
  • It will vary depending on your oven.
  • I baked mine in a circular Techniques silicone baking pan that I set on a standard metal baking sheet for stability and to make it easy to lift out of the oven.
  • Enjoy!

Directions

  1. 16 oz. steamed spinach
  2. 1/2 cup Trader Joes Buttermilk Baking Mix-no preservatives!!
  3. 1 cup 1% milk
  4. 1-1/2 cups Egg Substitute
  5. 1/2 cup cottage cheese
  6. 1 package of Athenos Reduced Fat Feta Cheese with Sun Dried Tomatoes and Basil
  7. 2 tablespoons Tone’s Spaghetti Seasoning
  8. Stir all ingredients in a medium size bowl and then put in either a silicone baking pan…which makes it easier than even a spring form pan, because it pops right out!. :-)
  9. Before baking, put a few handfuls of Sargento Artisan Mexican Blend Cheese on top…or your favorite Parmesan cheese.
  10. Bake at 350 degrees for about 45 minutes, or until the pie is set…and you can tell it is by it not being moist looking or runny on top.
  11. It will vary depending on your oven.
  12. I baked mine in a circular Techniques silicone baking pan that I set on a standard metal baking sheet for stability and to make it easy to lift out of the oven.
  13. Enjoy!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 147g
Recipe makes 8 servings
Calories 105  
Calories from Fat 36 34%
Total Fat 4.07g 5%
Saturated Fat 1.42g 6%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 248mg 10%
Potassium 506mg 14%
Total Carbs 7.08g 2%
Dietary Fiber 1.5g 5%
Sugars 3.44g 2%
Protein 10.22g 16%

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