This Crustless Italian Spinach Pie is one of my family’s favorites because of it’s savory cheesiness and the pop of flavor with the roasted red peppers.
This is often our Meatless Monday meal since it’s such an easy way to get the family to eat vegetarian. I love it because it’s easy to mix it all up in one bowl, then pour into the casserole dish and bake. My kids love helping with this one, too!
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This easy Crustless Italian Spinach Pie is one of our favorite vegetarian or meatless recipes.
The original recipe calls for using a prepared pie crust, but I’ve always preferred it crustless so the bottom gets cooked enough. Plus, a single pie plate was soon not enough dinner for my growing family of 5.
So, I switched to using a casserole dish. I don’t have to worry about it spilling over the sides of the pie plate, and it makes the recipe easy to scale. You can use 1 1/2 or twice the amount of the ingredients if you need more spinach pie!
What’s in this quick Italian Spinach Pie?
This egg dish is similar to a quiche but has a different texture because of the cottage cheese. That makes it high in protein! I use lowfat cottage cheese along with regular shredded mozzarella and grated Parmesan. Add oregano to three cheeses, and we’re talking Italian for dinner!
- lowfat cottage cheese
- shredded mozzarella cheese
- grated Parmesan cheese
- roasted red peppers
- frozen spinach
- dried oregano
Yes, just seven ingredients. I love easy recipes like this one. I usually defrost the box of frozen spinach in the microwave, then push it through a colander to drain it.
Prepping this recipe is easy, but make sure you drain the spinach well, otherwise the pie will come out too “wet.” Same for the jarred roasted red peppers–drain them well so you don’t add too much moisture.
Use a large mixing bowl to combine all of the ingredients.
Then, pour the mixture into a prepared casserole dish. I’ve used both this Corningware white oval dish and a pyrex 9×12 pan. If you use a larger baking dish, you’ll need to check for doneness sooner since the spinach pie will not be as tall.
Baking the spinach pie in a casserole dish means you won’t get the cute triangular piece of “pie” like a typical quiche. That’s okay!
Why Italian Spinach Pie with no crust?
We prefer to make this recipe without a pie crust so we can serve the carbs on the side. Then, whoever is eating carbs can enjoy French bread or breadsticks while others skip them. And I always pair spinach pie with a big green salad to make it a full meal.
Printable recipe for Italian spinach pie
- 16 oz container Low Fat Cottage Cheese
- 1 pkg (10 oz) frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella
- 4 eggs, beaten
- 1 jar roasted red peppers, drained and chopped
- 1/3 cup grated Parmesan cheese
- 1 teaspoon oregano
Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 141mgSodium: 572mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 20g