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Spinach Jiben (Spinach Souffle in a Pie shell)


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Spinach Jiben (Spinach Souffle in a Pie shell)


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Spinach Jiben (Spinach Souffle in a Pie shell)

A Syrian spinach and cheese pie comes together quickly in a store bought whole wheat pie crust. Using cottage cheese keeps the fat low and the flavor high. You will love this for breakfast, lunch or dinner.


  • Ready Time : 0 min



  • 1 unbaked 9” 100% Whole Wheat pastry shell (Wholly Wholesome Organic)
  • 2 10 oz boxes of frozen chopped spinach or 2-3 packages fresh spinach chopped
  • 1 small onion, chopped
  • 1 tsp extra virgin olive oil
  • 8 oz cottage cheese
  • ½ bag part-skim mozzarella cheese
  • 3 eggs
  • salt
  • black pepper
  • garlic powder


Steam spinach to defrost and squeeze out extra liquid. Brown onion in oil. Add the spinach and combine with cheese, eggs and spices. Pour into pastry shell. Bake for 1 hour at 350˚.

About Beth Warren



Beth Warren, MS, RD, CDN�is a registered dietitian and a certified dietitian-nutritionist with a masters of science degree in Nutrition. She runs a private practice in New York where she works as a freelance writer, consultant of businesses and counsels adult and pediatric clients with various medical conditions and weight management. Follow her on twitter @bethwarrenrd and see her website for more information www.bethwarrennutrition.com





7 Responses to Spinach Jiben (Spinach Souffle in a Pie shell)

  1. avatar says: Tamjlm

    The original Jibben, which is a Syrian dish, (Jibben means cheese in Arabic) is crustless. Just bake the filling. Satisfying and healthy.

  2. avatar says: Rose

    I love your veggie dishes. But do have any vegan entre’s.

    Thank You

  3. avatar says: Bat

    How much is 1/2 bag mozzarella cheese? What size bag?

  4. avatar says: alice

    1/2 of what size bag of mozzarella chesse

  5. Love this dish! I used to buy this at a small cafe in DC when I lived there. Miss it so much!

  6. avatar says: Barbara I

    The picture also shows a top crust. Is there supposed to be a top crust too, or just one on the bottom?

    • I went out to buy the ingredients for this tonight – I am hoping that Beth will respond re: one crust or two — but I had a different problem – I could only find whole milk mozzarella and I really wanted part skim, since I was buying it fresh rather than bagged, and – all of a sudden – in my wonderful Persian Jewish store – I found Mozzarella tofu, that is, not real mozzarella but pretend mozz made from tofu. Surely my dish will now be healthier and more protein, but I am wondering if the mozz tofu will melt at all. . . . .any ideas?

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