Friday, May 24, 2013

Potato Spinach Pie

     I don't know where I'd be without the Taste of Home: Everyday Light Meals cookbook. This has become one of the most used and abused sources of recipes and inspirations in my kitchen. I think I've only found one dud so far. I especially like that they have recipes that can serve as the entree or side. This Potato Spinach Pie is one of them. It came together easily and was pretty tasty. I think the next time I make it I'll do it in the cast iron pan. I used the pie pan, as instructed, and the potatoes did not cook evenly. It may not actually be the pie pan, though. Any number of factors may be responsible, including the fact that I'm a moron. Regardless, here's the recipe. I did this one with very few changes.

Potato Spinach Pie
via Taste of Home Everyday Light Meals
  • 3 cups coarsely shredded and peeled potatoes (as always, I didn't peel the potatoes)
  • 2 tablespoons of olive oil, divided
  • 1 teaspoon salt, divided
  • 1/3 cup chopped onion
  • 1 package (about 10 ounces) frozen, chopped spinach, thawed and squeezed dry (pro tip: if you thawed the spinach in the microwave, give it a couple of minutes before you squeeze it dry unless you're a huge fan of scalding the crap out of your hands)
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1/2 cup fat-free evaporated milk (didn't have fat-free, just used regular)
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/2 to 1 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  1. In a bowl, combine the potatoes, 4 teaspoons oil, and 1/2 teaspoon salt. Press onto the bottom of a 9-inch pie plate coated. Bake at 425F for 20-25 minutes until crust is lightly browned. Cool on a wire rack. Reduce heat to 350F.
  2. In a nonstick skillet, saute onion in remaining oil until tender. 
  3. In a bowl, combine the spinach, cheese, milk, eggs oregano, onion and remaining salt. Pour into crust.
  4. Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Good times!


  1. thanks for linking up at Swap N Share Sunday
    Spatulas On Parade

    1. My pleasure! Thanks for hosting it!