Photo of Skillet Spinach, Pea Shoot and Spring Herb Pie by WW

Skillet Spinach, Pea Shoot and Spring Herb Pie

Points® value
Total Time
1 hr 25 min
40 min
40 min
This recipe, half frittata and half savory pie, is a delicious riff on Greek spanakopita. Potatoes replace phyllo to make an easy crust.


Olive oil

2 tsp(s)


1 medium, chopped

Fennel seed

½ tsp(s), roughly chopped

Crushed red pepper flakes

½ tsp(s)

Baby spinach

10 tsp(s)

Kosher salt

¾ tsp(s), divided (or to taste)

Black pepper

tsp(s), reshly ground (or to taste)

Fresh parsley

2 tbsp(s), chopped

Fresh dill

1 tbsp(s), chopped

Olive oil cooking spray

4 spray(s)

Uncooked potato

½ pound(s), small fingerling variety, very thinly sliced

Uncooked pea shoots

4 oz, finely chopped

Egg whites

16 oz

Reduced-fat feta cheese

6 oz, crumbled

2% reduced fat milk

¼ cup(s)

Raw egg

1 large

Lemon zest

½ tsp(s)


  1. Preheat oven to 375°F.
  2. Heat oil in a large cast-iron skillet over medium heat. Add shallot, fennel seed and red pepper flakes; cook until slightly softened, stirring occasionally, 3 minutes. Add spinach, season with 1/2 tsp salt and 1/8 tsp pepper; cook until wilted, stirring occasionally, 2-3 minutes (cook spinach in batches if necessary). Stir in parsley and dill; remove from skillet and set aside. Wipe skillet clean.
  3. Generously coat bottom and sides of skillet with cooking spray; heat over medium heat. Add potatoes in a single layer, overlapping slightly until they completely line bottom of skillet; cook potatoes, just until they begin to soften, 2 minutes (season with salt and pepper, optional).
  4. Squeeze out excess moisture from spinach mixture; evenly scatter over potatoes. Sprinkle with pea shoots; set aside.
  5. Whisk together egg whites, feta, milk, egg and lemon zest until well-combined; gently whisk in 1/8 tsp salt and pinch pepper (optional). Pour egg mixture into skillet; bake until set, 25-30 minutes.
  6. Remove from oven; let sit 5 minutes before slicing into 8 pieces.


Serving size: 1 piece