Spinach Pie with Portobello Mushrooms
Event planner extraordinaire Claudia Ades suggested this recipe for crustless spinach pie. It is simple, elegant, and delicious, and tastes great the next day, too.
- 10 oz. frozen chopped spinach
- 4 eggs beaten
- 1 cup part-skim ricotta cheese (or use any variety)
- 3/4 cup grated Parmesan cheese
- 3/4 cup portobello, cremini, or conventional mushrooms, chopped
- 4 cup scallions finely chopped 1/2 total
- 1/2 tsp. dried oregano or 1 1/2 tsp. fresh
- 1/2 tsp. dried basil or 1 Tbsp. chopped fresh
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- Preheat the oven to 375 degrees. Spray a 9-inch pie dish with nonstick cooking spray.
- Defrost the spinach and drain it thoroughly, pressing it to squeeze out excess liquid (put the spinach in a colander and press down with the bottom of a bowl).
- In a large bowl, combine all the ingredients. Pour the mixture into the pie dish.
- Bake it for 30 - 35 minutes until it is lightly browned and set. Let the pie cool slightly before cutting and serving it, or refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Crack the eggs directly into the slow cooker and whisk or lightly beat. Add remaining ingredients, then cook on low for 7 - 9 hours or on high for 4 - 5 hours. (It's more like a casserole than a pie when made in the slow cooker.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Thaw the spinach, beat and refrigerate the eggs, combine and refrigerate all the ingredients, or fully prepare and refrigerate or freeze the pie. Scramble Flavor Booster: Use an extra 1/4 cup of scallions and stir 1/4 tsp. red pepper flakes into the pie before baking it. Tip: When you walk into the house, do you plunk your purse down on the kitchen counter? If so, get out of the habit. Researchers have found that most purses contain some level of bacteria on them, often including E. coli and salmonella. After learning that, I started to put my purse on a stool in my kitchen. Nutritional Information Per Serving (% based upon daily values): Calories 173, Total Fat: 9g, 15%; Saturated Fat: 5g, 25%; Cholesterol: 160mg, 55%; Sodium: 320mg, 13%; Total Carbohydrate: 7g, 3%; Dietary Fiber: 1g, 6%; Sugar: 3g; Protein: 17g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!