Herb-Spinach-Cheese Pie
A savory herb and cheese pie featuring spinach, mozzarella, and tomatoes, perfect for brunch, lunch, or a light dinner with fresh, flavorful ingredients.
Ingredients
Instructions
- Preheat oven to 450°F.
- Pierce the pie shell with a fork to prevent bubbling.
- Bake the pie shell until pale gold, then remove and let cool.
- Reduce oven temperature to 350°F.
- In a mixing bowl, beat eggs, milk, Italian seasoning, salt, and black pepper.
- Stir in the thawed, drained spinach and 1 1/2 cups of shredded mozzarella cheese.
- Pour the mixture into the cooled pie shell.
- Arrange sliced tomatoes on top of the filling.
- Bake at 350°F until the filling is set and golden, about 25-30 minutes.
Tips & Substitutions
For a lighter version, consider using egg whites instead of whole eggs or low-fat cheese. Fresh spinach can replace frozen spinach; just sauté it briefly to reduce moisture. If you like more herbs, add fresh parsley or dill to enhance the flavor. Remember to let the pie shell cool completely before adding the filling to prevent sogginess.
Serving Suggestions
This Herb-Spinach-Cheese Pie makes a delightful main dish, especially when served with a light salad or a side of Buttered Rice And Green Peppers for a complete meal. You can also serve it as a brunch option alongside fresh fruit or pastries, making it versatile for any occasion. For a richer flavor, consider pairing with a dollop of sour cream.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For best results when reheating, place individual slices in the microwave for about 1-2 minutes or warm in a preheated oven at 350°F until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Spinach-Cheese Pie contains roughly 170 calories, with 12g protein, 7g carbohydrates, and 10g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1487mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used instead of frozen. You'll need about 1 pound of fresh spinach. Sauté it in a pan until wilted, then squeeze out excess moisture before adding it to the filling to avoid a watery pie.
What can I substitute for Mozzarella cheese?
If you don't have Mozzarella cheese, you can substitute with a blend of cheeses such as Monterey Jack or Cheddar for a different flavor profile. Just ensure you maintain the total amount of cheese to keep the filling creamy.
How can I make this recipe gluten-free?
To make this pie gluten-free, use a gluten-free pie crust. You can find pre-made options at most grocery stores or make your own using gluten-free flour. The filling ingredients are naturally gluten-free, so you're all set!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).