Crustless Spinach and Feta pie
Easy. Savory. Simply Irresistible…You’re going to love this one, it’s easy to make, packed with protein, and incredibly versatile. Mix and match your favorite ingredients, think leeks, Gruyère, mushrooms… the sky’s the limit!Perfect for a quick breakfast on the go, a light lunch with a salad, or even amid-afternoon snack. Cut into bite-sized squares and VOILÀ, you’ve got yourself a crowd-pleasing hors d’œuvre!
Ingredients
- 5 ½ cups spinach leaves, loose
- 1 bunch dill, chopped
- 2-3 green onions, thinly sliced
- To taste hot pepper flakes, (optional)
- To taste extra-virgin olive oil, for sautéing
- Pinch of salt
- 1 cup all purpose flour (or other)
- 2 tsp baking powder
- 3 eggs, beaten
- ¾ cup ham, chopped or cubed
- ¾ cup Feta cheese, crumbled
- 1 cup Mozzarella cheese, shredded
- 1/2 cup cottage cheese
- 1/2 cup milk (or non-dairy)
- 2 tbsp extra-virgin olive oil
- To taste salt
Instructions
- Preheat oven to 350F.
- Line or grease a 10×10 baking dish.
- In a medium pan, sauté green onion, and chopped dill until wilted.
- Add spinach to the same pan and sauté until wilted. Add hot pepper flakes if desired. Season with salt. Set aside to cool.
- In a large bowl, combine beaten eggs, olive oil, cottage cheese, mozzarella, feta and the spinach mixture.
- Combine flour and baking powder. Add it half at a time to the egg mixture until just evenly combined. Do not over mix.
- Spoon into prepared pan and smooth with a rubber spatula until evenly distributed.
- Bake uncovered for about 40 minutes or until fully set in the center. Don’t overcook.
- Let rest for 10 minutes, cut and enjoy.
Notes
Note : If you are using a 8×8 or 9×9 dish, adjust baking time as it will need more oven time.
