A Syrian spinach and cheese pie comes together quickly in a store bought whole wheat pie crust. Using cottage cheese keeps the fat low and the flavor high. You will love this for breakfast, lunch or dinner.
Spinach Jiben (Spinach Souffle in a Pie shell)
Servings
Ingredients
- 1 unbaked 9” 100% Whole Wheat pastry shell Wholly Wholesome Organic
- 2 10 oz boxes of frozen chopped spinach or 2-3 packages fresh spinach chopped
- 1 small onion chopped
- 1 tsp extra virgin olive oil
- 8 oz cottage cheese
- ½ 8-ounce bag part-skim mozzarella cheese
- 3 eggs
- salt
- black pepper
- garlic powder
Instructions
- Steam spinach to defrost and squeeze out extra liquid. Brown onion in oil. Add the spinach and combine with cheese, eggs and spices. Pour into pastry shell. Bake for 1 hour at 350˚.
My almost bar mitzva son is still a picky eater. One thing he ate for many years was a frozen spankopita by fill factory. They changed all their products to a questionable held her. After many tries this recipe he eats! Trying it with puff pastry tonite.
Tried this recipe and liked it. Healthy and tasty,easy to make.
I would encourage you to try it again! the purpose of this recipe is to be a healthier spin and those rings aren’t the healthiest option. A light sprinkle to add more flavor would definitely taste different and at least you are still having a large serving of veggies!
Sometimes people play with the cheeses, maybe part-skim muenster or mozz (a little more than I write in the recipes) or cottage cheese amounts…good luck!
HI Barbara,
I actually make it either with a bottom crust, (100% whole wheat wholly pie crust) or no crust at all! You can make in muffin tins or pyrex or any shape oven safe dish and it retains the shape!
so happy! yes, it tastes great and it could be made to look really fancy if having guests!
HI, 8 oz bag mozzarella cheese
HI Bat, 8 oz bag, part skim mozzarella cheese
absolutely, look at my blog and search vegan or vegetarian http://www.bethwarrennutrition.com/blog
You’re totally right! You can make it in muffin cups, too for a fun feel, especially for kids!
A little disappointing. I think it needs some French fried onion rings inside a d as topping
I went out to buy the ingredients for this tonight – I am hoping that Beth will respond re: one crust or two — but I had a different problem – I could only find whole milk mozzarella and I really wanted part skim, since I was buying it fresh rather than bagged, and – all of a sudden – in my wonderful Persian Jewish store – I found Mozzarella tofu, that is, not real mozzarella but pretend mozz made from tofu. Surely my dish will now be healthier and more protein, but I am wondering if the mozz tofu will melt at all. . . . .any ideas?
yes, great choice! just watch the moisture content, sometimes tofu is watery, drain it first with cheese cloth, let me know how it comes out, sounds delish and definitely more protein! it also is better if someone is lactose intolerant!
The picture also shows a top crust. Is there supposed to be a top crust too, or just one on the bottom?
Love this dish! I used to buy this at a small cafe in DC when I lived there. Miss it so much!
1/2 of what size bag of mozzarella chesse
How much is 1/2 bag mozzarella cheese? What size bag?
TIA
I love your veggie dishes. But do have any vegan entre’s.
Thank You
The original Jibben, which is a Syrian dish, (Jibben means cheese in Arabic) is crustless. Just bake the filling. Satisfying and healthy.