Skillet Spinach, Pea Shoot and Spring Herb Pie
3
Points®
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)
Shallots
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
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
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)
Instructions
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.
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