If you’re searching for a comforting yet nutritious dish to brighten your table, look no further than this delightful Hashbrown, Spinach, Tomato and Feta Pie. This recipe combines the crispy goodness of hashbrowns with the fresh, vibrant flavors of spinach and tomatoes, all topped off with creamy feta cheese. Perfect for brunch, lunch, or a light dinner, this pie is not only delicious but also packed with nutrients. So, let’s dive into why you’ll adore this dish and how to make it!

Reasons to Love Hashbrown, Spinach, Tomato and Feta Pie

There are plenty of reasons to fall in love with this Hashbrown, Spinach, Tomato and Feta Pie. First and foremost, it’s incredibly versatile. You can enjoy it warm or cold, making it ideal for meal prep or a quick weeknight dinner. The combination of textures—from the crispy hashbrowns to the soft spinach and juicy tomatoes—creates a satisfying bite every time.

Moreover, this pie is wonderfully adaptable. Whether you want to add in other vegetables, switch up the cheese, or even throw in some cooked chicken for extra protein, you can easily make it your own. Plus, it’s a fantastic way to sneak in some greens, making it a hit with both kids and adults alike.

Shopping List

2 cups shredded potatoes
3/4 cup low-fat feta cheese crumbles
1 tablespoon olive oil
1 cup grape tomatoes, cut in half
3 cups baby spinach
2 eggs
2 egg whites
1/4 cup skim milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

What’s in the Gear List

9-inch pie dish: Essential for baking the pie evenly.
Mixing bowls: For combining ingredients without any mess.
Whisk: To beat the eggs and mix the milk smoothly.
Spatula: For folding in the spinach and tomatoes effortlessly.
Oven: To bake your pie to golden perfection.

Make Hashbrown, Spinach, Tomato and Feta Pie: A Simple Method

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures that your pie bakes evenly and achieves a delightful golden crust.

Step 2: Prepare the Hashbrown Crust

In a mixing bowl, combine the shredded potatoes with olive oil, salt, and pepper. Press this mixture firmly into the bottom and up the sides of your pie dish to form a crust. It should be compact to hold the filling later.

Step 3: Bake the Crust

Place the pie crust in the preheated oven and bake for about 20 minutes, or until it starts to turn golden brown. This step is crucial for getting that perfect crispy texture.

Step 4: Sauté the Spinach and Tomatoes

While the crust is baking, heat a skillet over medium heat. Add the baby spinach and sauté for about 2-3 minutes until wilted. Add the halved grape tomatoes and cook for an additional minute. Remove from heat and let it cool slightly.

Step 5: Mix the Filling

In a large bowl, whisk together the eggs, egg whites, skim milk, and feta cheese. Add the sautéed spinach and tomatoes, mixing until well combined.

Step 6: Assemble the Pie

Once the crust is ready, pour the filling into the crust, spreading it evenly.

Step 7: Bake the Pie

Return the pie to the oven and bake for another 25-30 minutes, or until the center is set and the top is lightly browned.

Step 8: Cool and Serve

Remove the pie from the oven and allow it to cool for a few minutes before slicing. This will make serving easier and help the flavors meld beautifully.

Tailor It to Your Diet

Gluten-Free: Ensure your shredded potatoes are gluten-free and enjoy a gluten-free meal.
Dairy-Free: Replace feta cheese with a dairy-free alternative or omit it entirely for a lighter version.
Vegetarian: This recipe is already vegetarian-friendly, perfect for non-meat eaters.
Protein-Packed: Add cooked chicken or turkey for an extra protein boost.

Troubleshooting Tips

If your hashbrown crust is too soggy, make sure to squeeze out excess moisture from the shredded potatoes before baking.
For a firmer pie, bake it a little longer, checking to ensure the center is set before removing it from the oven.
To prevent burning, cover the pie edges with foil if they brown too quickly during baking.
Experiment with different vegetables to find your favorite combination!

Meal Prep & Storage Notes

This Hashbrown, Spinach, Tomato and Feta Pie is excellent for meal prep! You can make it ahead of time and store it in the refrigerator for up to 4 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through. It also freezes well; just cut into individual portions, wrap in plastic, and store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

In Closing

This Hashbrown, Spinach, Tomato and Feta Pie is not just a dish; it’s a delightful experience that brings together wholesome ingredients in a harmonious way. Whether you’re enjoying it for breakfast, lunch, or dinner, each bite is filled with flavor and satisfaction. With minimal effort and maximum taste, this recipe is sure to become a staple in your kitchen. So gather your ingredients, follow the steps, and enjoy a slice of this savory pie that your family will love!

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