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Hashbrowns, Spinach and Tomato Pie

Hashbrowns, Spinach and Tomato Pie
Hashbrowns, Spinach and Tomato Pie
This healthy recipe comes from NDSU Extension Service.


2 c. shredded hashbrown potatoes, thawed

1 c. part-skim shredded mozzarella cheese, divided

2 Tbsp. olive oil

3 c. packed fresh spinach

2 garlic cloves, minced

1 c. grape tomatoes, quartered

4 eggs

¼ c. milk

Pinch of nutmeg

Salt and fresh ground pepper to taste


Preheat oven to 375 degrees Fahrenheit. Spray a 9-inch pie plate with cooking spray. Press potatoes into the pie plate; bake for 8 minutes. Remove from oven and top with ½ cup shredded mozzarella; set aside. Heat olive oil in a skillet. Add spinach and tomatoes. Cook for 3 minutes or until spinach is wilted, stirring frequently. Add garlic and continue to cook for 1 minute. Remove from heat and spread over potatoes. In a mixing bowl, whisk eggs, milk, nutmeg, salt and pepper until thoroughly combined.  Pour over spinach and tomatoes. Sprinkle the remaining mozzarella over the pie. Bake for 30 to 35 minutes or until top is golden brown. Let cool for 10 minutes before cutting and serve.

Makes 4 servings.

Per Serving: about 280 calories, 17 grams (g) of fat, 15 g carbohydrate, 17 g protein, 2 g fiber and 125 mg sodium

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