Low-Fat Side Dish: Crustless Spinach Tarts

February 16, 2009


A friend of mine requested more side dish options, so here’s one that’s hard to beat. If you love spinach dip, spinach casserole, or spinach period, you will love this low-fat, simple side dish prepared in muffin cups. The most difficult part of this recipe is draining the spinach, and anyone can do that. And, if you’re trying to eat low-carb or are on Weight Watchers, this recipe is really great for you. Serve these for a breakfast, brunch or with steak, pork, chicken or fish for a comforting side dish that tastes as good as it looks.


Crustless Spinach Tarts

Prep: 10 minutes

Cook: 30 minutes

Yield:  6 to 8 servings


1 (16-ounce) package frozen spinach

3 egg whites

11/2 cups (12-ounce) 2% cottage cheese

1 cup low-fat finely shredded mozzarella cheese

1 cup shredded or freshly grated Parmesan 


1. Cook spinach in microwave; drain well. 

2. In a separate bowl, combine egg whites and next 2 ingredients; stir in spinach. Pour mixture into lightly greased muffin pans. Sprinkle Parmesan cheese evenly over tops. Bake at 400F for 30 to 35 minutes or until lightly browned.


6 Responses to “Low-Fat Side Dish: Crustless Spinach Tarts”

  1. Kim Says:

    My husband does not eat carbs and LOVED these. Thinking of making with feta? for some carbless spanokopita? Also, could you put a thin slice of ham in cup first for a crispy layer? Thanks.

  2. Caren Seligman Says:

    These were delicious. I make something very similar to this which is called quajado (Sephardic) that uses elbow macaroni, parm, and feta.
    This recipe was so easy and we all loved it.
    Getting ready to make Julie’s brisket–yum!

    • alisonlewis Says:

      Glad they came out okay. The work great in the Demarle pans too, but if you don’t have those, they are just as well in regular pans. Let me know how your brisket turns out! It’s a good evening for that! Best, Alison

  3. Michelle Touchton Says:

    Hi Alison,

    I love getting your emails everyday! I made these last week and they were a huge hit! I substituted the cottage cheese for sour cream, and I made them in a mini muffin tin to be appetizers. Thanks for the recipes!

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