Potato Spinach Pie

• 3 cups coarsely shredded peeled potatoes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/3 cup chopped onion
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Swiss cheese
• 1/2 cup fat-free evaporated milk
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1/2 to 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg

1. In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425u0b0 for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350u0b0.
2. In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust.
3. Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

potatoes, olive oil, salt, onion, spinach, swiss cheese, milk, eggs, egg whites, oregano, ground nutmeg

Taken from www.tasteofhome.com/recipes/potato-spinach-pie/ (may not work)