Italian Spinach Pie

  • Yield: 6 servings


1/2cup chopped onions
2 (10-ounce) packages frozen chopped spinach
1 (14 1/2-ounce) can artichoke hearts, quartered
1cup fat-free ricotta cheese
1/4cup skim milk
2large egg whites, beaten with a fork
1/2teaspoon garlic powder
1 (8-ounce) can no-salt-added tomato sauce
1/2teaspoon dried oregano
1/2teaspoon dried basil
1/2cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. In a skillet coated with nonstick cooking spray, saute onions over medium heat until tender, about 5 minutes.
  3. Meanwhile, cook spinach according to package directions; drain very well.
  4. In a large bowl, combine onions, artichoke hearts, spinach, ricotta cheese, milk, egg whites and garlic powder, mixing well.
  5. Spoon into a 9-inch pie plate coated with nonstick cooking spray.
  6. Mix tomato sauce with oregano and basil and spread evenly over spinach. Bake 15 minutes. Sprinkle with mozzarella cheese and continue baking 5 to 10 minutes longer, until cheese is melted.

Nutritional Info *per serving

  • Calories 119
  • Fat 1.9g
  • Saturated Fat 1g
  • Cholesterol 6mg
  • Sodium 207mg