Potato Spinach Pie

Name: Potato Spinach Pie
Ingredients: 3 cups coarsely shredded peeled potatoes; 2 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/3 cup chopped onion; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 cup shredded reduced-fat Swiss cheese; 1/2 cup fat-free evaporated milk; 2 large eggs, lightly beaten; 2 large egg whites, lightly beaten; 1/2 to 1 teaspoon dried oregano; 1/4 teaspoon ground nutmeg

11 ingredients

3 steps

Ingredients

3 cups coarsely shredded peeled potatoes
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/3 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free evaporated milk
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1/2 to 1 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Directions

1

In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°.
2

In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust.
3

Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.