Love quiche? Then you'll love our Spinach Pie. Made with spinach, eggs and a blend of cheeses, this spinach pie makes for a great brunch or quick weeknight entrée.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1 cup part-skim ricotta cheese
1/2 cup Kraft 100% Parmesan Light Grated Cheese
3 eggs, beaten
1/8 tsp. ground nutmeg
1 frozen ready-to-bake pastry pie shell (9 inch)
1 cup Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Heat oven to 350°F.
Combine spinach, cheeses, eggs and nutmeg; pour into pie shell.
Bake 45 to 50 min. or until knife inserted in centre comes out clean. Let stand 10 min. Meanwhile, heat pasta sauce.
Serve pie topped with pasta sauce.
Kraft Kitchen Tips!
For a delightful brunch idea, serve this entrée with a seasonal fresh fruit salad.
Substitute Cracker Barrel Shredded Old Cheddar Cheese for the mozzarella cheese, salsa for the pasta sauce, and ground cumin for the nutmeg.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 7 g
Cholesterol 95 mg
Sodium 440 mg
Total carbohydrate 16 g
Dietary fibre 3 g
Sugars 2 g
Protein 15 g
8 servings, 1 piece (163 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.