Greek Spinach Parsley Pie


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


Now that Lent is here, the search is on for hearty, delicious meatless entrees.   Here, friends,  is an oldie but a goodie! Protein packed and filled with fresh veggies and cheese, this recipe is straight out of my dear mother in law’s well worn cookbook, written in her neat, cursive handwriting.    I have made some changes to cut a bit of fat and cholesterol, but the taste remains the same! Garlicky and scrumptious;  filled with fresh spinach, fresh parsley, garlic, onion, low fat cottage cheese and, of course, the king of all Greek cheeses, Feta!  This is a hearty main dish meal which will easily serve 6 to 8.  This also makes a delicious appetizer, cut into 24 bite sized squares.  No time to cook?  No problem! This can be made a day ahead  and refrigerated.   Just pop it into the oven and bake when ready!  This also freezes well.  Simply bake, cool and freeze for up to 6 months.


8 Servings


Wednesday, February 21, 2018 - 10:32am


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