If you love spinach and artichoke dip but don’t love all the fat, calories and sodium that comes with it, then today, this recipe is for you! I’ve been making my Spinach Artichoke Pie for over 20 years but in an effort to make it even more healthy (without compromising the taste), I’ve recently tweaked the recipe and dare I say it’s even more irresistible now!

My family and I call this recipe “moreish” because we keep eating more and more. More for dinner, more for leftovers over salad, more for snacks, more, more, more!

One of my favorite things about this pie is that not only is it high in fiber but because of my new favorite ingredient, it’s also high in protein and probiotics! More on that ingredient in a minute….

First the fiber – this pie packs tons of fiber from frozen spinach and frozen artichokes. I’ve talked about this before but remember, frozen is just as healthy as fresh and is actually more convenient and cost effective! With each bite of this pie you are helping to meet your daily fiber requirement and you know how important I think that is! The chopped herbs, onion and nutritional yeast also help boost the fiber in this pie helping to flush out your system and keep you fuller longer.

My Spinach Artichoke Pie is not just full of fiber but is a great source of protein too! The protein from this pie not only comes from eggs but from my new favorite added ingredient… Lifeway Low Fat Farmers Cheese; a cultured (meaning probiotic) soft cheese. ½ cup of Farmer’s Cheese has a whopping 16 grams of protein! Not even cottage cheese which is full of protein has nearly as much! Its low in sodium (35 mg per serving), which is essential for me and if you’re into cutting carbohydrates, it’s contains only 5 grams of carbs. Before adding Lifeway Farmer’s cheese to my Spinach Artichoke Pie, I used feta cheese in its place which has much more fat, calories and sodium. Now, I’ve completely cut that out, it’s a game changer!

You can find Lifeway Farmer’s Cheese at local supermarkets, Whole Foods, health food stores and even on amazon. If for some reason you can’t get your hands on my new favorite ingredient, you can substitute with no salt cottage cheese.

I hope you love this new twist on one of my oldest, most favorite recipe. My family and I eat my Spinach Artichoke Pie as a main course for meatless Mondays, as a side dish on nights when we are really hungry or even on top of our salads at lunch time instead of other sources of protein. I even eat it as a snack!

I also hope this recipe encourages YOU to try new healthy ingredients! For the record, I’m not paid by Lifeway, this is by no means a sponsored post on their Farmer’s Cheese, I just truly love their products!

Happy, healthy cooking. Xx Janine

Janine’s “Moreish” Meatless Spinach Artichoke Pie


1 lb. and 8 oz. Frozen chopped Spinach – thawed and squeeze out all the excess water until spinach is almost dry

1 Tablespoon Olive oil

1 large onion – chopped

1 cup frozen Artichoke – chopped (I love trader Joes)

2 scallions – chopped

3 Organic eggs

1 cup (total) fresh parsley and dill – chopped

Zest of 1 lemon

Juice of 1 lemon

1/4 cup feta cheese

1 cup Lifeway Low fat Farmer’s Cheese

2 Tablespoons Nutritional yeast

Pepper to taste

Instructions: Preheat oven to 350 degrees

1: Line a 9 ½ x 9 ½ baking dish with parchment paper.

2: Fry the chopped onions and scallions in 1 Tablespoon olive oil – sauté for about 8 min until soft. Set aside

3: In a large bowl, combine the cooled onions, the drained chopped spinach, artichokes, eggs, chopped parsley and dill, lemon zest, lemon juice, feta cheese, Lifeway Low fat Farmers cheese, pepper to taste and 1 Tablespoon Nutritional yeast. Mix very well.

4: Pour mixture into the lined baking dish and sprinkle 1 Tablespoon of Nutritional yeast on top.

5: Bake at 350 for 45-50 minutes or until it becomes light brown on top.

6: Let it sit for about 10-15 minutes before serving. Eat warm or cold.