Quick Italian Spinach Pie
Use frozen spinach and a crustless presentation in this Italian-style spinach pie. This Quick Italian Spinach Pie is quicker to make than you might think!
Make This Recipe
Ingredients
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 Eggland's Best eggs, large, beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
Preparation
- HEAT oven to 350ºF.
- MIX ingredients until blended.
- POUR into 9-inch pie plate sprayed with cooking spray.
- BAKE 40 min. or until center is set.
Tip: To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying. And now, Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs.
Substitute:Substitute 1/2 cup chopped red bell peppers for the roasted red peppers.
Nutrition Bonus: This easy-to-make spinach pie is both an excellent source of vitamin A from the spinach and a good source of calcium from the cheese.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 160 |
| Fat | 8g |
| Saturated Fat | 3.5g |
| Cholesterol | 110mg |
| Sodium | 470mg |
| Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Protein | 16g |