Low-carb spinach pie

Well, after eating lots of salad since my trip to the farmers market, I still had a ton of spinach…2.2 pounds of it to be exact.  I did some googling to get some ideas of what to make and kept getting stumped since I’m trying not to eat a lot of carbs.  Eventually, I came across a low-carb spinach pie recipe and thought that would be perfect.  Instead of crust, the recipe calls for a muenster cheese topping.  It turned out really well, although I’m not sure how healthy it was with all of the cheese.  It was very tasty though!

Here it is…hot out of the oven:

Here’s my recipe (adapted from recipes by jovigirl and silverwolf).

Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 3 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • 1/4 cup chopped fresh parsley (I cheated and used dried parsley)
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 1/4 cup grated parmesan cheese
  • salt and pepper
  • 1 package of sliced muenster cheese
Directions:

Preheat your oven to 350.  Lightly grease a pie pan.  Heat the olive oil in a large skillet and saute the onions and garlic for several minutes.  Add the spinach, parsley, salt, and pepper to the skillet and cook until the spinach is limp.  I covered the skillet to speed up this process given the enormous quantity of spinach that I was using.

Here’s how much spinach I started with:

And here it is after being cooked:

After cooking the spinach, remove it from the heat and set aside.  Mix together all of the remaining ingredients except for the muenster cheese.  Drain the spinach.  I learned that an effective method for draining the spinach is to put it between two plates (like you are stacking the plates with spinach in the middle) and squeeze the plates together over the sink until you can’t squeeze any more liquid out of the spinach.

Next, mix together the cheese mixture and the drained spinach mixture.  Line the bottom of the pie pan with half of the muenster cheese slices.  Fill the pie pan with the spinach and cheese mixture and top with the remaining muenster cheese.  Bake at 350 for about half an hour, or until the cheese begins to brown.

That’s it!  Enjoy!

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