Hashbrown, Spinach, Tomato and Feta Pie Recipe
A savory and nutritious Hashbrown, Spinach, Tomato, and Feta Pie that combines crispy shredded potato crust with a flavorful filling of sautéed spinach, grape tomatoes, and creamy low-fat feta cheese. Baked to golden perfection, this pie is perfect for a wholesome breakfast, brunch, or light dinner, offering a delicious balance of textures and Mediterranean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Crust
- 2 cups shredded potatoes (hashbrowns)
- Nonstick spray or nonstick foil for greasing the pan
Filling
- 3/4 cup low-fat feta cheese crumbles
- 1 tablespoon olive oil
- 1 cup grape tomatoes, halved
- 3 cups baby spinach
Egg Mixture
- 2 eggs
- 2 egg whites
- 1/4 cup skim milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the pie.
- Prepare the crust: Spray an 8-inch pie pan with nonstick spray or line it with nonstick foil. Press the shredded hashbrown potatoes firmly into the pan and up the sides to form a crust. Bake this crust for 10 minutes until it starts to crisp.
- Add initial feta: Remove the pie crust from the oven and evenly sprinkle half of the feta cheese over the bottom. Set this aside while you prepare the filling.
- Sauté vegetables: Heat olive oil in a small skillet over medium heat. Add the halved grape tomatoes and baby spinach, cooking just until the spinach wilts. This brings out the flavors and softens the vegetables for the filling.
- Assemble filling: Layer the cooked spinach and tomatoes over the feta cheese in the pie crust.
- Mix eggs and seasoning: In a mixing bowl, whisk together the eggs, egg whites, skim milk, kosher salt, and ground black pepper until well combined.
- Pour and top: Pour the egg mixture evenly over the vegetable and cheese layers in the pie crust. Then sprinkle the remaining feta cheese on top.
- Bake the pie: Return the assembled pie to the oven and bake for about 30 minutes, or until the filling is set and the top is lightly browned.
- Rest and serve: Let the pie rest for 10 minutes after baking to firm up before slicing. Serve warm and enjoy!
Notes
- Using low-fat feta helps reduce calories while keeping the savory taste.
- Make sure to press the hashbrowns firmly to create a sturdy crust that holds well during baking.
- You can substitute grape tomatoes with cherry tomatoes if preferred.
- For extra flavor, consider adding fresh herbs like dill or oregano to the egg mixture.
- This pie reheats well and can be enjoyed cold or warmed up the next day.
