This crust-less “Spinach Pie” is actually closer to a soufflé or quiche than a pie. With eggs, ricotta, and Parmesan cheese, it makes a great dish for a holiday brunch, but it’s also packed with enough nutrient-rich spinach to serve as a dinner side dish in place of creamed spinach.
- Nonstick cooking spray
- 1 teaspoon olive oil
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1 (16-ounce) package frozen chopped spinach, thawed
- 3 large eggs
- 4 large egg whites
- 1 cup part-skim ricotta cheese
- ⅔ cup grated Parmesan cheese
- 2 tablespoons diced pimentos
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with nonstick cooking spray.
- Heat olive oil, onion, and garlic in a skillet over medium-high heat. Sauté for 5 minutes, just until onions are lightly caramelized.
- In a fine mesh strainer, squeeze as much water from the thawed spinach as possible.
- In a large mixing bowl, whisk the eggs, egg whites, and ricotta cheese until fully combined. Stir the Parmesan cheese, diced pimentos, salt, pepper, drained spinach, and cooked onion mixture into eggs, and mix well.
- Pour the spinach and egg mixture into the prepared baking dish, and bake for 40 minutes, or until the center is springy to the touch. Let cool 10 minutes before slicing. For 100 calorie portions, slice into 12 sections by cutting 3 rows by 4 rows.
Helpful Tip: While jarred pimentos add a nice roasted flavor, finely diced fresh bell pepper (cooked in the skillet in step 2) can be used in place of the pimentos (if you already have bell pepper on hand).