Skillet spinach, pea shoot and spring herb pie

Name: Skillet spinach, pea shoot and spring herb pie
Prep time: 40 min
Cook time: 40 min
Total time: 85 min
Yield: 8 servings
Cuisine: Greek,Canadian,Italian,Mediterranean
Ingredients: 2 tsp(s) olive oil; 1 medium uncooked shallot(s) chopped; 0.5 tsp(s) fennel seed roughly chopped; 0.5 tsp(s) crushed red pepper flakes; 10 tsp(s) fresh baby spinach; 0.75 tsp(s) kosher salt divided (or to taste); 0.125 tsp(s) black pepper reshly ground (or to taste); 2 tbsp(s) fresh parsley chopped; 1 tbsp(s) dill chopped; 4 spray(s) olive oil cooking spray; 0.5 pound(s) uncooked potato(es) small fingerling variety, very thinly sliced; 4 oz uncooked pea shoots finely chopped; 16 oz egg white(s); 6 oz reduced-fat feta cheese crumbled; 0.25 cup(s) 2% reduced fat milk; 1 large egg(s); 0.5 tsp(s) lemon zest

SmartPoints® value per serving

Total Time

1 hr 25 min

Prep

40 min

Cook

40 min

Serves

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

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)

egg(s)

1 large

lemon zest

½ tsp(s)

Instructions

Preheat oven to 375°F.
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.
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).
Squeeze out excess moisture from spinach mixture; evenly scatter over potatoes. Sprinkle with pea shoots; set aside.
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.
Remove from oven; let sit 5 minutes before slicing into 8 pieces.

Skillet spinach, pea shoot and spring herb pie

Ingredients

Instructions

Notes

People Also Like

Two-ingredient dough

Fresh Fruit Salad

Juicy hamburgers

Classic Caesar Salad

Garden vegetable soup

Banana chocolate-chip mini muffins

Make a healthy change today