Skillet Spinach, Pea Shoot, and Spring Herb Pie

3
Total Time
1 hr 25 min
Prep
40 min
Cook
40 min
Serves
8
Difficulty
Moderate
This recipe, half frittata and half savory pie, is a delicious riff on Greek spanakopita. Potatoes replace phyllo to make an easy crust.

Ingredients

extra virgin olive oil

2 tsp

uncooked shallot(s)

1 medium, chopped

fennel seed

½ tsp, roughly chopped

crushed red pepper flakes

½ tsp

fresh baby spinach

10 oz

kosher salt

¾ tsp, divided (or to taste)

black pepper

tsp, freshly ground (or to taste)

fresh parsley

2 Tbsp, chopped

dill

1 Tbsp, chopped

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

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.
  7. Serving size: 1 piece

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