Spinach-Feta Pie with Sweet Potato Crust

Sweet potatoes help fill you up with a good quantity of fiber and micronutrients without overloading calories. This pie will fuel your body, give you energy and help with post-workout recovery.

Prep Time
30 min
75 min


  • 12 oz sweet potatoes (1 large or 2 small), peeled and thinly sliced 
  • 2 tbsp avocado oil 
  • 1 yellow onion, diced
  • ¾ tsp sea salt, divided
  • 2 cloves garlic, minced
  • 5 cups loosely packed baby spinach
  • ¼ tsp ground black pepper, divided
  • 4 large eggs
  • ½ cup full-fat ricotta cheese
  • 1½ tsp dried dill (or use about 1½ tbsp chopped fresh dill and garnish with dill fronds)
  • 4 oz crumbled full-fat feta cheese


1. Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place a layer of sweet potato slices over bottom and up sides of pie plate. Mist sweet potatoes with cooking spray and add remaining sweet potato slices, filling in any gaps; mist again with cooking spray. Bake until sweet potatoes are tender, 13 to 15 minutes. Reduce oven temperature to 350ºF.

2. In a large skillet on medium, heat oil. Add onion and ⅛ tsp salt; sauté until tender, 5 minutes. Add garlic; sauté 1 minute, until fragrant. Add spinach, one large handful at a time, cooking and stirring until it wilts before adding more. Season with ⅛ tsp each salt and pepper. Continue to cook until all spinach has wilted and liquid has cooked off, about 3 minutes. Spread mixture evenly over sweet potato slices in pie plate.

3. In a large bowl, whisk together eggs, ricotta, dill, remaining ½ tsp salt and remaining ⅛ tsp pepper. Pour over spinach mixture. Sprinkle feta over top. Bake until eggs have set, about 25 minutes. (NOTE: Check after 25 minutes by cutting a small slit into center with a paring knife. If eggs are still runny, continue baking until cooked through, checking every 2 minutes.) Let pie cool 5 minutes before cutting into wedges.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 225
  • Carbohydrate Content 12 g
  • Cholesterol Content 151 mg
  • Fat Content 15 g
  • Fiber Content 2 g
  • Protein Content 11 g
  • Saturated Fat Content 6 g
  • Sodium Content 510 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2 g