Always a favorite food combo of mine – there is something so perfect about the combo of spinach & feta. Spinach is a great way to get ALL of your vitamins in (it contains A,B,C,E and K) as well as folate which is essential for brain health and longevity. Spinach is also an excellent source of calcium. This crustless spinach pie is a favorite for crowds as well as in the fridge for a lunch staple. I like to pair it with brown rice or quinoa for a full meal. Vegetarians and meat eaters unite over this tasty dish!
This recipe makes two pies – you can cut it in half but it saves you time in the future as you can freeze 1 pie for a later date. #FREEZERMEALS save lives!
- 1 20oz package of frozen spinach thawed and drained (use cheesecloth to squeeze out extra liquid)
- ½ cup chopped dill
- ½ cup chopped parsley
- ½ cup chopped scallion (save some green tops for garnish)
- 1 shallot chopped
- 1 lemon – juice and zest separated
- 4 cloves garlic chopped
- 1 cup crumbled feta
- 2 cups full fat Greek yogurt
- 2/3 cup whole wheat flour
- 1 ½ teaspoon baking powder
- 4 eggs beaten
- 1 tablespoon olive oil
- Salt & pepper to taste
**sprinkle of crushed red pepper if you like a little kick**
Heat oven to 350 degrees.
Heat a skillet on stovetop set to medium. Once heated, drizzle olive oil to coat pan. When oil is hot cook scallion & shallot until translucent then add garlic. Cook about 2 minutes or until fragrant. In large mixing bowl combine spinach, herbs, scallion. Shallot, garlic add& lemon juice. Once combined add feta and yogurt. Sift flour & baking powder gradually into bowl & fold into mixture. Lastly fold in eggs, salt & pepper. Divide mixture evenly between two pie dishes coated with olive oil. Top each dish with lemon zest, red pepper and green scallions. Bake until edges are golden about 25 minutes.
*Thaw frozen pie in refrigerator and pop in oven to reheat*
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