Categories: Eats, Life Style

Spinach Feta Pie

Hey, What’s Cookin’?

The classic combination of spinach and feta in today’s Spinach Feta Pie is tasty even when lightened up and baked in a vegetable crust. The cauliflower crust is a great alternative to a crust-free or pastry crust savory pie, and adds even more veggie servings to the meal. Spinach Feta Pie makes a tasty lunch or light dinner, and will work great for meal prep! If you are short on time, read the Notes for shortcuts.


Spinach Feta Pie

Adapted from: a recipe from MyFitnessPal blog
4 servings


  • 1 large head cauliflower (approx 1.5 – 2 lbs), cut into small florets*
  • 1 tbs grated Parmesan cheese
  • 2 large egg whites (4 tbs)
  • 6 large egg whites (3/4 cup)
  • 2 large eggs
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 6 oz bag of microwavable baby spinach, cooked according to package directions**
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup green onion, chopped


  1. Preheat the oven to 400°F. Oil a 9” deep dish pie pan or 9” round or square baking pan
  2. Line a rimmed baking sheet with foil or parchment paper. Roast the cauliflower florets for 30 min until lightly browned and fork-tender. Cool for 10 min. Add florets plus the Parmesan and egg whites to a food processor bowl and pulse the florets into rice-sized bits.
  3. Spoon the riced cauliflower into the oiled pan, and press down with the back of the spoon to form a crust, making a rim about half an inch up the sides of the pan. Bake for 15-20 minutes at 400°F. Remove from oven and set aside
  4. In a large bowl, whisk the egg whites, whole eggs, oregano, garlic powder, and pepper. Add the spinach, feta, + onions; mix. Pour into the cauliflower shell and spread the spinach evenly.
  5. Bake for about 25–35 minutes at 400°F, until the top is puffed in the center and the eggs are cooked through. Run a knife along the edge to loosen the crust from the sides of the pan. Cool on a rack for five minutes, then slice and serve.



  1. *If you are pressed for time, feel free to use 4 cups of thawed frozen rice in place of the fresh head of cauliflower.
  2. **If you can’t find microwavable spinach in a bag, place the baby spinach in a microwave-safe bowl, add 1 tsp water, cover with plastic wrap, and microwave on high for 2.5 minutes. Or simply dry-saute the spinach in a nonstick pan over medium heat until the spinach is wilted.



Photograph via personal stock

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