Greek Spinach Parsley Pie
CATEGORIES
INGREDIENTS
  • Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 25 minutes
  • 2 Lbs. Fresh Spinach, washed and trimmed
  • 1 Lb. Fresh Parsley, washed, trimmed and chopped
  • 5 Cloves Garlic, cleaned and minced
  • 1/2 Cup Sweet Onion, chopped
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • 24 Oz. Cottage Cheese, low fat
  • 1/2 Cup Feta Cheese, crumbled
  • 6 Egg Whites, divided
  • 1 Tbsp. Dried Rosemary
  • 2 Tbsp. Dried Oregano
  • 1 Tsp. Sea Salt
  • 1 Tsp. Black Pepper
  • 2 Cups Flour
  • 1 1/2 Cup Water
  • Cooking spray
  • Heat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray.  Set aside.
  • Wash spinach well and squeeze out all moisture.  Trim ends and roughly chop.  Wash parsley well; squeeze out moisture and trim off ends; roughly chop.  Clean garlic and dice.  Chop onion.
  • Heat olive oil and butter in a large pan over medium heat.  Add garlic and onion and saute 5 to 6 minutes until onion is tender but not browned.
  • Add parsley and spinach; cook for another 5 minutes, stirring occasionally.  Remove from heat
  • In a large bowl, stir together cottage cheese, feta and 3 egg whites.  Add to spinach/parsley mixture and stir together.   Add rosemary, oregano, salt and pepper.
  • Combine remaining 3 egg whites, flour and water.  Whisk well together.
  • Pour half the batter into the prepared 9″ x 13″ pan.
  • Evenly layer the spinach mixture over.
  • Pour remaining batter over and spread evenly over the filling.
  • Bake 35 to 40 minutes until lightly browned in 350 degree oven.
  • 6 to 8 main dish servings or 24 appetizer sized servings
DIRECTIONS
  1. Heat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray.  Set aside.
  2. Wash spinach well and squeeze out all moisture.  Trim ends and roughly chop.  Wash parsley well; squeeze out moisture and trim off ends; roughly chop.  Clean garlic and dice.  Chop onion.
  3. Heat olive oil and butter in a large pan over medium heat.  Add garlic and onion and saute 5 to 6 minutes until onion is tender but not browned.
  4. Add parsley and spinach; cook for another 5 minutes, stirring occasionally.  Remove from heat
  5. In a large bowl, stir together cottage cheese, feta and 3 egg whites.  Add to spinach/parsley mixture and stir together.   Add rosemary, oregano, salt and pepper.
  6. Combine remaining 3 egg whites, flour and water.  Whisk well together.
  7. Pour half the batter into the prepared 9″ x 13″ pan.
  8. Evenly layer the spinach mixture over.
  9. Pour remaining batter over and spread evenly over the filling.
  10. Bake 35 to 40 minutes until lightly browned in 350 degree oven.
  11. 6 to 8 main dish servings or 24 appetizer sized servings
RECIPE BACKSTORY
Greek Spinach Parsley Pie is a family favorite! Simple and delicious, this meatless dish is protein packed and can be served as an entrée which will serve 8 or an appetizer which will serve 24.