I discovered this recipe years ago and it has become one of our all time favorite meals. People go absolutely bonkers over it! It is a richly flavored pie and is very filling. Itâ€™s heaped with potatoes, spinach and green onions and baked to a golden brown. It stores well in the fridge, and makes excellent leftovers. I use 2 kinds of potatoes, and add cauliflower as an option to make it even healthier. This is a sure-fire recipe, easy to make, and everyone seems to love it. Buying pre-made whole wheat or whole grain pie crusts makes this a snap.
MAKES 4 PIES
10 medium russet potatoes
(or my preference 5 russets and 5 gold potatoes)
2 cups finely chopped green onion
3 cups finely chopped spinach
16 oz. lite sour cream
24 oz low-fat cottage cheese
1 cup milk
4 tbl butter
2 – 4 cups shredded cheese (Use your favorite cheeses. I like swiss, gruyere, sharp
cheddar and jarlsberg)
4 frozen whole wheat 10-inch pie shells
SEASON WITH: Sea salt, pepper, 2 tsp onion powder, 1 tsp garlic to taste.
1. Clean and boil potatoes until tender. Place in a large mixing bowl and crush into small pieces with a potato masher.
2. Mix in the cottage cheese, sour cream, cheese, eggs, salt, pepper, green onions, spinach, butter and chives.
3. Pour into pie shell and bake at 400 for 50 minutes, or until filling is puffed and golden and shell is cooked.
NOTE: If you are making four pies, I recommend getting a huge mixing bowl. We have a 24â€ť bowl which is perfect for mixing all the ingredients and having room to spare. Donâ€™t worry about the exact measurements. A little variations are fine… have fun with this and adjust ingredients to what you prefer.
OPTIONAL: Variations of this classic pie can be had with some optional ingredients like chopped broccoli, spinach, asparagus etc. One of the healthy variations I make, is I boil a cauliflower, and blend it into the milk. Then, I pour that into the potato mixture which gives a nice flavor and the nutrition of the cauliflower.