Due to a husband who brought home TWO 2lb bags of greens (collard and turnip) I was looking for a different way to use up some fresh spinach. This turned out pretty well, and the nutritional information isn’t too shabby, either.
2 Tbsp olive oil
1 medium onion, chopped
1 tsp salt, divided
2 tsp minced garlic
10 oz fresh spinach, roughly chopped
3 slices of center cut bacon, cooked, drained, and chopped
1/2 cup white whole wheat flour
1 1/4 tsp baking powder
1 tsp dried dill
2 Tbsp fresh parsley, chopped
3 Tbsp finely shredded Asiago cheese
1/4 cup crumbled feta cheese
6 eggs, beaten
2/3 cup 2% milk
In large pan, sautee chopped onion in olive oil until translucent. Add garlic, spinach 1/2 tsp salt, and bacon, and cook on medium, stirring occasionally, until spinach is very wilted. Drain on paper towel.
Meanwhile, sift flour and baking soda together. Add dill and parsley, a few grinds of black pepper, 1/2 t salt, and cheeses. Stir in beaten eggs and milk, just until combined. Fold in spinach mixture. Pour into greased pie pan (I used a glass deep-dish pie plate). Bake for 25-30 minutes at 400 degrees, until center is set. Allow to sit for 5 minutes before cutting.
Nutritional information: (per 1/8 of pie)
157 calories, 8g carbs, 10g fat, 10g protein, 2g fiber