Spinach-Parmesan Pie

Kathie Carr


This is one of the Impossible Pies from the 1960's. Some of them are so good, and easy, too. This pie makes its own crust as it bakes.


★★★★★ 1 vote

10 Min
30 Min


  • 1 Tbsp
  • 4
    medium green onions, sliced
  • 2
    garlic cloves, finely chopped
  • 1 pkg
    (10 ounces) frozen chopped spinach, thawed and squeezed to drain (10 ounces) frozen chopped spinach, thawed and squeezed to drain
  • 1/2 c
    small curd creamed cottage cheese
  • 1/2 c
    original bisquick mix
  • 1 c
  • 1 tsp
    lemon juice
  • 1/4 tsp
  • 3
  • 1/4 c
    grated parmesan cheese
  • 1/4 tsp
    ground nutmeg

How to Make Spinach-Parmesan Pie


  1. The most important thing in this recipe is to really get the moistire out of the spinach. Drain it well and squeeze out moisture.

    Heat oven to 350 degrees. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
  2. Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
  3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions and/or Parmesan cheese, if desired

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