Talk about a healthy casserole dish! This is perfect for when the stalls at farmers market are overflowing with summer greens like spinach. For bakes like this, I generally like to use skim ricotta, as this recipe calls for, or cottage cheese. When I want to keep this recipe as healthy as possible, I use a low-fat cottage cheese and skip the Parmesan. The recipe is forgiving if you want to add more or less cheese. The cheeses work great to bind the ingredients together without adding a lot of fat or oil.
It's important that when you pull this from the oven, you let it cool for a few minutes in the pan. This allows the liquids to be soaked back up into the ingredients so it isn't runny when you slice into it. I like to remove it from the pan altogether after a few minutes by gently scraping around the edges and transferring it to a wire rack with a paper towel placed underneath. This lets the extra moisture from the spinach to drip away while it cools, so that it doesn't get too watery on the bottom. This keeps not only the first helping from being soggy but also helps the leftovers last better. Even when I wrap leftovers in foil and put them in the oven to reheat, there is plenty of moisture and the pie slices are practically steamed instead of baked.
I also sometimes like to caramelize some onions or shallots and top the spinach pie slices it with those. It is fantastic, and adds a bit of sweet flavor and an extra texture to the dish. This dish is really easy to customize with your own favorite ingredients so think about adding things like quartered artichoke hearts, capers, roasted red peppers, sundried tomatoes or anything else you think would pair well.
This recipe is adapted from SOS! The Six O'Clock Scramble to the Rescue cookbook by Aviva Goldfarb.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4-6 servings
- 1 bunch spinach, chopped
- 4 eggs
- 1 cup part-skim ricotta cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup portobello, cremini or button mushrooms, chopped
- 4 scallions, finely chopped
- 1 1/2 tsp fresh oregano, minced
- 1 tbsp fresh basil, minced
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- Preheat the oven to 375 degrees and coat a pie dish with a light layer or oil.
- In a large bowl, combine all the ingredients and stir to evenly mix. Pour the mixture into a pie dish.
- Place the pie dish in the oven on the center rack and bake for 30 to 35 minutes, or until it is lightly browned and the eggs are set. Let the pie cool slightly and firm up before cutting and serving it. This can be served hot or room temperature. It will keep until the next day in the refrigerator.