Spinach Pie
Well, in the words of Popeye... "I yam what I yam." I have no idea what I really mean by that - but any time I eat spinach, Popeye cartoons come to mind. In any case, this is a very tasty and low in fat recipe from the "Diabetics for Dummies" cookbook. I feel incredibly healthy with every bite. Enjoy!
Total Steps
4
Ingredients
11
Tools Needed
6
Ingredients
- nonstick cooking spray
- 1 package 10 oz frozen chopped spinach, thawed
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and grated
- 1 cup chicken broth
- 1/4 teaspoon dried marjoram, crumbled
- 2 egg whites
- 1 whole egg
- 1 cup skim milk
- 1 cup shredded Swiss cheese
- 1/4 teaspoon black pepper
Instructions
Step 1
Preheat oven to 350°F. Coat a 9-inch pie pan with nonstick cooking spray. Squeeze all the water out of the thawed spinach; set aside.
Step 2
In a small saucepan, cook onion and carrot with chicken broth and marjoram, uncovered, at a low boil, stirring occasionally, until all liquid has evaporated and vegetables are nearly glazed. This will take about 20 minutes. Spread vegetables out on a sheet pan to quickly cool.
Step 3
In a bowl, whisk egg whites and whole egg. Add milk, spinach, cheese, pepper and the cooled vegetable mixture. Mix well.
Step 4
Pour mixture into the prepared pie pan; bake uncovered for 25 to 30 minutes, until filling is set. Remove from oven and cool.