Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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

Recipe by Cooking Light October 2005


Recipe Summary

6 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

115 calories; calories from fat 31%; fat 3.9g; saturated fat 1.5g; mono fat 1.3g; poly fat 0.5g; protein 8.5g; carbohydrates 13.1g; fiber 2.9g; cholesterol 78mg; iron 1.9mg; sodium 301mg; calcium 193mg.