Spinach And Cheese Pie(Breakfast)
A savory spinach and cheese pie featuring a creamy cottage cheese and cheddar filling baked in a flaky pastry shell. This dish offers a delightful combination of rich cheeses and tender spinach, making it perfect for breakfast, brunch, or a light meal with family and friends.
Ingredients
Instructions
- Combine cottage cheese, cheddar cheese, eggs, and flour in a large bowl.
- Thaw the frozen spinach and drain thoroughly.
- Fold the spinach into the cheese mixture.
- Spoon the mixture into the unbaked pastry shell.
- Bake at 400-425°F for 40-60 minutes until the top is puffy and lightly browned.
Tips & Substitutions
For a creamier texture, consider using ricotta cheese instead of cottage cheese. If you're short on time, fresh spinach can be substituted for frozen; just sauté it briefly before adding. Adding a pinch of nutmeg enhances the flavor. For a gluten-free option, use almond flour instead of regular flour. This dish is a wonderful way to incorporate leftover vegetables into your meals.
Serving Suggestions
This spinach and cheese pie can be served warm or at room temperature, making it a versatile dish for breakfast or brunch. Pair it with a fresh salad or sliced tomatoes for a light meal. It also pairs beautifully with Chocolate And Pecan Cookies for a delightful contrast of flavors. Consider serving it with a dollop of sour cream or a sprinkle of red pepper flakes for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. For quicker reheating, you can use the microwave, but be cautious to avoid making the pie soggy. It can also be served cold as a delicious snack.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Cheese Pie(Breakfast) contains roughly 749 calories, with 30g protein, 87g carbohydrates, and 32g fat. It is an excellent source of protein (59% of the Daily Value), calcium (57% of the Daily Value), and vitamin A (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 755mg per serving (33% 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, you can use fresh spinach instead of frozen. Just sauté about 10 oz. of fresh spinach in a little olive oil until wilted, then drain and add it to the cheese mixture. This will add a nice fresh flavor to your pie.
How do I know when the pie is done baking?
The pie is done when the top is puffy and lightly browned, typically after 40-60 minutes in the oven at 400-425°F. You can also insert a knife in the center; if it comes out clean, the pie is ready. Keep an eye on it to prevent over-browning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie in advance, cover it, and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake it, let it cool, and then store leftovers in the refrigerator. Reheat before serving for the best texture.
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).