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Homemade Hashbrown, Spinach, Tomato and Feta Pie photo
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Hashbrown, Spinach, Tomato and Feta Pie

This Hashbrown, Spinach, Tomato and Feta Pie is a delicious, versatile dish perfect for brunch, lunch, or a light dinner!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Keyword: Easy, Nutritious, Quick, Vegetarian
Servings: 6 servings

Ingredients

  • 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

Instructions

  • Preheat your oven to 375°F (190°C) to ensure even baking and a golden crust.
  • In a mixing bowl, combine shredded potatoes with olive oil, kosher salt, and ground black pepper. Press firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  • Bake the crust in the preheated oven for about 20 minutes until golden brown and crispy.
  • Heat a skillet over medium heat. Sauté the baby spinach for 2-3 minutes until wilted, then add halved grape tomatoes and cook for an additional minute. Remove from heat and let cool slightly.
  • In a large bowl, whisk together eggs, egg whites, skim milk, and feta cheese. Add the sautéed spinach and tomatoes, mixing until well combined.
  • Pour the filling into the baked hashbrown crust, spreading evenly.
  • Bake the pie for another 25-30 minutes until the center is set and the top is lightly browned.
  • Remove from oven and allow to cool for a few minutes before slicing and serving.

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven
  • Skillet

Notes

  • Press excess moisture out of shredded potatoes to avoid a soggy crust.
  • Cover pie edges with foil during baking to prevent burning.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.