This easy to make spinach and cheese pie not only looks spectacular, it tasted really good too. I've always loved the taste of warm cooked spinach mixed with creamy cheeses. So, I've incorporated my old favorite mixture into a simple pie that is easy to make and exceptionally delicious.
It's kind of like a cross between a quiche and a Greek Spanikopita . However, to make it gluten free, I used a simple grated potato crust.
My recipe makes two pies. I made one in a springform pan and the other in a 9 inch Pyrex pie pan. The one in the springform pan made better presentation for company, but they both tasted the same.
I topped off the pie with a some roasted cherry tomatoes and roasted garlic (that I had made the other day) and some sautéed mushrooms.
We ate it with some of my roasted tomato soup and were very satisfied.
1 16 ounce container of Breakstone's cottage cheese
2 eggs, beaten
2 Tablespoons chopped parsley
1/2 cup crumbled goat cheese
1/4 cup + 1/4 cup of shredded Parmesan ( not powdered it is too salty)
1 large bag ( 16 ounces) frozen chopped spinach, thawed and sautéed in olive oil till cooked
with 1/2 chopped onion.
olive oil for skillet
6 large Russet potatoes, grated and drained
2 eggs, beaten
1/4 cup chopped parsley
1/4 cup olive oil
Preheat oven to 400 degrees
Grate potatoes, wring potatoes with hands to release water. Mix with eggs, parsley, and olive oil in a bowl. Press into a spring form pan and a Pyrex pie pan. Put in oven for 15 minutes until crust begins to crisp.
Mix eggs, cottage cheese and parsley in a bowl. Add goat cheese and 1/4 cup shredded cheese.
Remove from oven and place half of spinach filling in each. Top with 1/4 cup of shredded cheese, roasted veggies, and sautéed mushrooms and cover with 1/4 cup or more if desired of shredded cheese. Return to oven and bake for 45 minutes - one hour.
Author: Judee Algazi
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