Friday, July 01, 2005

Spinach Custard Pie

Spinach Custard Pie(Adapted from CL)

2 (10-ounce) packages frozen chopped spinach
Cooking spray
1/4 cup chopped onion
1/4 cup chopped red bell pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 tablespoons all-purpose flour
2 tablespoons grated fresh Parmesan cheese
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces sour cream
1/4 teaspoon paprika

Preheat oven to 350°.

Cook spinach according to package directions; drain well. Place spinach in a large bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and bell pepper; sauté 2 minutes or until tender.

Add onion mixture, eggs, and egg whites to spinach. Add flour and next 5 ingredients (through sour cream); stir to combine. Spoon mixture into a 9-inch pie plate coated with cooking spray. Sprinkle evenly with paprika. Bake at 350° for 30-35 minutes or until set. Let stand 5 minutes before serving.


  1. Hi Joe,

    I used your Spinach Custard pie recipe tonight. It is scrumptious! I love the taste the sour cream adds. I miss treat day at Jeff's work, but at least I can still enjoy your recipes. Keep up the blog -- it's great.

    Trish M.

  2. Hi Trish!

    Nice to "see" you around! Glad the recipe worked out for you!