Spinach Custard Pie

"Many years ago, I received this treasure from a seasoned cook in Tennessee. I've added my own touches, such as using fat-free sour cream and cutting down on the butter." -Susan Beckes, Wake Forest, NC


6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 31 %
Fat 3.9 g
Satfat 1.5 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 8.5 g
Carbohydrate 13.1 g
Fiber 2.9 g
Cholesterol 78 mg
Iron 1.9 mg
Sodium 301 mg
Calcium 193 mg


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
1 (8-ounce) carton fat-free 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 minutes or until set. Let stand 5 minutes before serving.