Thursday, January 17th, 2019

Simple Spinach Pie: A Meal That Would Make Popeye Proud

Published on March 7, 2013 by   ·   1 Comment Pin It

When I was a child one of my absolute favorite things to have for dinner was Stouffer’s Spinach Souffle. I know it sounds odd, but when my mom took me to the grocery I would literally beg for her to buy it.  I won’t reveal my age. But, obviously, these were not the days when there was junk food at every turn packaged in your child’s favorite cartoon character!

Although I don’t eat milk, dairy or eggs- probably because of the sense of comfort and reminiscence of my childhood- I still have cravings for this dish. A few years ago, I tried my hand at making a healthier version of my childhood favorite and it has become a favorite in my household now.

Ok, so you say your kids won’t eat spinach? I dare you to try this recipe! This is my children’s favorite winter dish. Sometimes I will make it as a side dish and sometimes I will make it the main course and serve other sides along with it. And, sometimes, I will even serve this to guests as a dip with my homemade tortilla chips!

Not only this delicious, creamy dish easy to make but it is packed with nutrients but it can also can be made dairy and gluten-free!

Invest in some cute serving dishes. Children (and adults alike) adore having their very own dish. I got these Le Creuset Au Gratin dishes at Sur La Table but you can also find them at Williams Sonoma.

Spinach Pie (Dairy & Gluten-free)

  • 1 package frozen spinach (preferably organic)
  • 1-2 cups dairy-free grated “mozzarella cheese” (I use Daiya, which tastes and melts just like the real thing)
  • 3-4 tbsp Tofutti “sour cream” (ditto above- tastes soooo good!)
  • Olive oil (approx 2-4 tbsp as desired but not necessary)
  • Gluten-free breadcrumbs
  • Sea salt
  • 1-2 garlic cloves

Place garlic in food processor to chop. Add spinach, 1/2-3/4 cups “cheese,” 3-4 tbsp “sour cream”, a bit of olive oil (if desired- gives it richer taste,) and a dash of sea salt. Process until fairly smooth and place in 1 large or a few small casserole dishes.

Ok, this is my secret-  if you have time and are so inclined, double your recipe and make extra! As a working mom, I am all about ease and I adore having healthy things on hand that either I (or the babysitter) can pop into the oven at a moments notice.

You can see that my daughter, Caroline, enjoyed hers immensely!

Via diet and lifestyle coach (yes, she sees private clients,) writer, raw food chef, GirlieGirl Army Blogger,  and teacher Katherine Pennington at Be in Balance.  We love reading her blog Raw Mom and Hot Dog Kids for tips on how to raise healthy kids in a very unhealthy world.

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Readers Comments (1)

  1. Elizabeth Ungar says:

    I have fond memories of Stouffer’s spinach souffle too, so this recipe really spoke to me. But I wonder if there isn’t some info missing. I don’t see the bread crumbs mentioned in the directions, nor oven temperature or cooking time.

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