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Italian Spinach Pie

Aren’t eggs bad for me?  NO!  Not when eaten in moderation.  This recipe has only ½ an egg per serving.  This “pie” is a low-calorie, tasty alternative to your typical dinner.  Serve it with 2 slices of whole-wheat toast and a colorful fruit salad to turn it into a meal!

Serves: 1 wedge


16oz low-fat cottage cheese 

10oz package frozen chopped spinach 

1 cup shredded low-fat mozzarella cheese 

4 eggs, beaten 

1 jar rpasted red peppers, drained and chopped 

1/3 cup parmesan cheese 

1 tsp dried oregano 


  1. Thaw and drain spinach.  (Tip: Be sure to drain as much liquid off as possible.  A wire strainer works well.  If not well drained, the finished product will be watery.)
  2. Pre-heat oven to 350 degrees, and lightly oil a 9-inch pie plate (or spray with non-stick cooking spray).
  3. Mix all ingredients.
  4. Pour into your greased pie plate.
  5. Bake for 40 minutes or until cooked through.  Slice into 8 wedges and enjoy!