Sweet Potato Crusted Spinach Pie

This sweet potato crusted spinach/ cottage cheese pie is a simple to make yet elegant looking savory pie that will make a beautiful presentation at any dinner or brunch. Made with spinach, cottage cheese, eggs and grated cheese, this quiche-like recipe is packed with protein, fiber, and vegetables.




Although it is a meal in itself, the recipe can be paired with a light seasonal soup like my
fresh spring pea soup ( very tasty 15 minute soup) or  my  roasted tomato soup
( extremely flavorful and perfect to use your summer harvest)

 This recipe is easy to assemble and can be made the day before and can be frozen up to 6 weeks.

This is one of my GO-TO recipes when I have to bring a dish to a pot luck, BBQ, or women's luncheon. Everyone seems to love it, and packs well and travels easily.

However, unlike most of my other recipes, this one is not vegan, and because it is heavy on eggs and cheese.  the recipe cannot be converted to a vegan recipe. It is gluten free and grain free, thereby satisfying some of the special needs guests at a group event.

The crust is made from grated or spiralized raw sweet potato which is mixed with olive oil, pressed into the spring form pan, and pre-baked for about 20 minutes before adding the pie filling. The thin layer sweet potato gives the pie an interesting twist.

Author: Judee Algazi
Prep Time: 20 minutes
Cook Time: 45 minutes

Preheat oven to 400 


Ingredients for pie bottom: 
1 large sweet potato, peeled and grated ( or spiralized) 
2 TBSP olive or coconut oil 

Ingredients for filling: 
3 large eggs, beaten
1 16 ounce container of cottage cheese ( I used Breakstone Cottage Cheese)
1/2 16 oz bag frozen organic spinach, thawed ( Trader Joe's )
1 cup of grated mozzarella ( or another grated cheese of choice)
1/2 large onion, sliced in half moons
optional: 1/2 cup of crumbled goat or feta cheese


Directions: Do this first 
Preheat your oven to 400 degrees
Toss grated or spiralized sweet potato with the oil. Lay the mixture across the bottom of a spring form pan ( up the sides if you have enough- I didn't) and bake for 20 minutes until sweet potato starts to become a little crispy.
While the sweet potato crust is cooking, proceed to the directions for the filling and then spread the filling on top of the crust. Lower the temp to 375 degrees and bake for about 45 minutes until well set. Remove from the oven and set on a wire rack to cool. Open the spring form pan after the pie is somewhat cooled.


Directions for Filling: 
Mix the cottage cheese, beaten eggs and grated cheese. Mix well with a fork and set aside . Slowly Saute onion for about 5 minutes in olive or coconut oil. Add thawed and drained chopped frozen spinach and saute with onion about 5 more minutes.  Add the sauteed vegetables to the spinach mixture and again mix well. Spread this filling onto the spring form pan and bake according to the above directions.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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