1 10-ounce package frozen chopped, spinach (thawed, and squeezed dry)
4 ounces reduced-fat cheddar cheese, shredded (1 cup shredded cheese)
3 Tablespoons fresh onions, very finely chopped, or to taste
1 teaspoon minced garlic (fresh or from a jar), or to taste
1 cup reduced-fat biscuit mix
2 cups low-fat or fat-free milk
4 large eggs, beaten
Nonstick cooking spray
Easy Cheesy Spinach Pie
Servings: 6
Ingredients:
Directions:
- Preheat oven to 375 degrees, with oven rack in the lower position.
- Spray the bottom of a 9-inch pie pan with nonstick spray.
- Remove as much water as possible from thawed spinach. Wash hands thoroughly and squeezes handfuls of thawed spinach over sink or bowl. Place squeezed spinach into pie pan.
- In a pie pan, break apart clumps of squeezed spinach. Mix shredded cheese, onion, and spinach together with a fork until evenly mixed.
- In a medium bowl, gradually combine biscuit mix with low-fat or fat-free milk. Using a whisk, mix ½ cup of low-fat or fat-free milk at a time into biscuit mix, so the mixture blends evenly.
- Thoroughly mix beaten eggs into biscuit mixture.
- Pour biscuit mixture evenly over spinach mixture in pan.
- Place pie pan in the oven on lower rack and bake 35-45 minutes until golden brown and a knife inserted in the middle of pie comes out clean. Remove pie from oven. Let pie set for 5 minutes. Cut into slices and serve.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Easy Cheesy Spinach Pie
Servings: 6
Ingredients:
1 10-ounce package frozen chopped, spinach (thawed, and squeezed dry)
4 ounces reduced-fat cheddar cheese, shredded (1 cup shredded cheese)
3 Tablespoons fresh onions, very finely chopped, or to taste
1 teaspoon minced garlic (fresh or from a jar), or to taste
1 cup reduced-fat biscuit mix
2 cups low-fat or fat-free milk
4 large eggs, beaten
Nonstick cooking spray
Directions:
- Preheat oven to 375 degrees, with oven rack in the lower position.
- Spray the bottom of a 9-inch pie pan with nonstick spray.
- Remove as much water as possible from thawed spinach. Wash hands thoroughly and squeezes handfuls of thawed spinach over sink or bowl. Place squeezed spinach into pie pan.
- In a pie pan, break apart clumps of squeezed spinach. Mix shredded cheese, onion, and spinach together with a fork until evenly mixed.
- In a medium bowl, gradually combine biscuit mix with low-fat or fat-free milk. Using a whisk, mix ½ cup of low-fat or fat-free milk at a time into biscuit mix, so the mixture blends evenly.
- Thoroughly mix beaten eggs into biscuit mixture.
- Pour biscuit mixture evenly over spinach mixture in pan.
- Place pie pan in the oven on lower rack and bake 35-45 minutes until golden brown and a knife inserted in the middle of pie comes out clean. Remove pie from oven. Let pie set for 5 minutes. Cut into slices and serve.
Nutrition Facts
6 serving per container
Serving size 1/6 pie
| Amount Per Serving | ||
|---|---|---|
| Calories | 210 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 530mg | 23% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 14g | ||
| Vitamin D 2mcg | 10% | |
| Calcium 294mg | 25% | |
| Iron 2mg | 10% | |
| Potassium 378mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.