POTATO SPINACH PIE

Potato Spinach Pie image

I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups coarsely shredded peeled potatoes
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/3 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free evaporated milk
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1/2 to 1 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Steps:

In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges