
Skillet spinach, pea shoot and spring herb pie
3
3
2
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
40 min
Cook
40 min
Serves
8
Difficulty
Easy
This recipe, half frittata and half savory pie, is a delicious riff on Greek spanakopita. Potatoes replace phyllo to make an easy crust.
Ingredients
Olive oil
2 tsp(s)
Uncooked shallot(s)
1 medium, chopped
Fennel seed
½ tsp(s), roughly chopped
Crushed red pepper flakes
½ tsp(s)
Fresh baby spinach
10 tsp(s)
Kosher salt
¾ tsp(s), divided (or to taste)
Black pepper
⅛ 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(es)
½ pound(s), small fingerling variety, very thinly sliced
Uncooked pea shoots
4 oz, finely chopped
Egg white(s)
16 oz
Reduced-fat feta cheese
6 oz, crumbled
2% reduced fat milk
¼ cup(s)
Raw egg(s)
1 large
Lemon zest
½ tsp(s)