A simple Greek inspired pie combining savory flavors such as spinach, feta, asagio, dill and scallions. Perfect to take to a potluck!
Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.
Easy Crust-less Spinach and Feta Pie
Skinnytaste.com
Servings: 6-8 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.9 • Fat: 5.3 g • Protein: 8.8 g • Carb: 12.3 g • Fiber: 2.5 g • Sugar: 1.7 g
Sodium: 433.1 mg
Ingredients:
- 10 oz frozen spinach, thawed and liquid squeezed out
- 1/2 cup scallions, chopped
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1/2 cup (2.5 oz) reduced fat crumbled feta
- 2 tbsp grated Asiago cheese
- 1/2 cup white whole wheat flour (Bob's Red Mill)
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray (I used my misto)
Directions:
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
Makes 6-8 servings.
Love this pie!
ReplyDeleteThis sounds wonderful!
ReplyDeleteWow, this sounds fantastic! I have been reading your blog for quite a while now but I think this is my first comment. I have some digestive issues with cheese so might have to play around with those a bit, but I love how this recipe packs in so many greens!! Lovely photos!
ReplyDeleteThanks! What do you replace it with?
DeleteHow many eggs would you suggest? Would you keep the baking powder? Thanks!!
DeleteI use Daiya cheese for recipes and it's completely non dairy! I made Gina's zucchini pizza but I put the diced zucchini in a casserole dish, mixed in sliced onions, put 1 can diced no salt tomatoes, italian seasoning and baked it covered. I took the foil off and put 3/4 cup daiya mozzarella cheese over it and it melted beautifully! And the dish did taste like pizza. I converted the recipe on WW and it was like 2 point per serving.
DeleteThis looks so great!
ReplyDeleteKnowing my paranoia though I'd need to take a compact and floss with me, ya know, just in case. (Lord knows the Mr won't tell me if I have something hangin' out of my teeth!)
This looks amazing - I hate when spinach recipes don't have a lot of spinach, but it looks like it's packed in to this recipe!
ReplyDeleteThis looks amazing, do you think you could leave out the flour to make it even lower in carbs?
ReplyDeleteYou can replace it with eggs to make if more of a frittata type dish.
DeleteGinny, I'm following BFC (belly fat cure) and I use soy flour in place of regular flour in many recipes with no problems.
DeleteLooks good!
ReplyDeleteJust made the same thing last night but with broccoli and 2%cheddar cheese. Yum! Will be trying yours next week!
This looks so great Gina! I have been wanting to make a spinach and feta pie with phyllo dough for a while now, but this looks just as good and I know it's good because it's from your blog so I'm pretty happy right now, I think I'll make this tonight! Thanks Gina, you're the best!
ReplyDeleteDon't get me wrong, I love a good Greek pie, but this is quicker and easier.
DeleteI love spinach so I'm gonna have to try it :-)! I swear you are a Godsend Gina with your awesome low fat recipes. Thanks as always :-)
ReplyDeleteAgreed! This is my go to blog for low fat yet high flavor recipes.
DeleteThis looks SO good. I love those Greek filo pies with spinach and feta, and this looks like a great variation. So healthy looking...yum!
ReplyDeleteThe title alone had me just about ready to lick the screen. beautiful recipe!
ReplyDeleteBig hugs!
Inés
SimplyClassyMe.blogspot.com
This pie looks superb. I just love spinach and always have a bunch available...will be trying that tomorrow :)
ReplyDeleteThat looks amazing! I'm thinking I will make that on Sunday to have for breakfast during the week! Thanks, Gina! :)
ReplyDeleteThis looks great! I've tried so many of your recipes and everything has always turned out amazing!
ReplyDelete- Monica
www.caravanofstyle.com
yum! do you have any tips for squeezing the liquid out of thawed spinach? i don't think i've ever been taught the correct way to do it and it seems like a waste a lot of paper towel doing it my way! thanks,
ReplyDeletejulesinflats.blogspot.com
Do you have a potato ricer? That's worked best for me -- makes it really easy (Google it if you're not sure what it is. Someone mentioned it on this website before and I had to google it :-)
DeleteI use a colander in the sink and a spatula. I basically squeeze the liquid out as I press the spinach all around and up the sides. It takes some time, but it isn't as wasteful. Hope that helps!
DeleteI use a very light (and freshly washed) dishtowel - throw it in the center of the towel, wrap it up and squeeze the liquid out. Twisting it in the end REALLY dries it up!
DeleteThis looks so delicious!
ReplyDeleteHave you tried to freeze this? I am wondering about making this as a breakfast dish for myself and pulling it a slice at a time.
ReplyDeleteI haven't made this one yet, but I made another crust-less spinach pie and froze it in individual servings and it was fine :)
DeleteThis looks great! Is there another cheese you would recommend instead of feta? I'm just not a fan of it, but I want to try to make this dish. Also this is my first time commenting so I just wanted to say thank you so much for all of the wonderful recipes!
ReplyDeleteI was wondering how it might taste with goat cheese...
DeleteI'll bet that small-curd cottage cheese and maybe even ricotta would work very well in place of the feta. I'd probably drain it in a fine-mesh strainer a bit first (save the drained liquid in case you think the mixture is too dry after it's all mixed together). You might need to adjust the salt if one cheese is saltier than the other.
Delete....or Mexican 4-cheese blend, Monterrey Jack, Pepper Jack, Gruyere, mozzarella, a Mexican melting cheese...
DeleteCould you sub parm for the asiago?
ReplyDeleteYes, or peccorino-romano too.
DeleteLooks so good! Thanks for sharing! Do you think you could sub gluten-free flour equally?
ReplyDeleteLooks fabulous!!! What a great meal to have anytime of the day!!
ReplyDeletegina this looks amazing, as always!! can't wait to try it. but the recipe says "Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish."
ReplyDeleteis there supposed to be something after that "and"?
Probably "place."
Deleteand asiago cheese
Deletelove this complete healthy n amazing meal..
ReplyDeletedoes it have to be frozen spinach?
ReplyDeleteWill fresh spinach work?
ReplyDeleteThis looks so great I may have to give the whole concept another try. The last two recipes for crustless spinach anything ended up total disasters, messing all over my oven - and one even ruined my round cake dish!
ReplyDeleteWhat a great pie. It sure looks beautifull and surelly it is delicious :D
ReplyDeleteBig kiss
Thanks so much for the recipe! Can't wait to try it! Gina, What size pie plate did you use? Anyone-- I'd like to serve it in squares as a veggie side dish. Has anyone tried a square pan - what size?
ReplyDeleteI don't think there's a better combo than spinach and feta! This recipe will be on my weekend menu. Thank you, Gina.
ReplyDeleteGina -- I am so excited!! I finally have a serving dish that you do!! I have the same yellow pie dish!!! Yippeee!! (And the pie looks great too!).
ReplyDeleteDeborah
Oh man I must make this asap! Love it.
ReplyDeleteCan't wait to try this, but I think there ingredients missing in missing in the directions:
ReplyDelete"Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish."
Probably "place."
DeleteThe remaining directions are below. Maybe it's not clear?
DeleteWould it still be fine if I leave out the scallions and use regular whole wheat flour?
ReplyDeleteSure, I've made it with shallots and red onion too. Garlic would be nice.
DeleteI was wondering the same thing Anonymous...can I use fresh spinach instead of frozen?
ReplyDeleteI'm thinking Swiss chard would be delicious too.
DeleteI just made this - it was delish! I used regular whole wheat flour and it turned out great. Will be a great addition to my recipe box - works well for breakfast, lunch, or dinner.
ReplyDeleteI think it would be good with a little lemon juice added.
ReplyDeleteI can't eat eggs. Is there something I could replace them with? I just found the ener-G egg substitute, but don't really like the texture. Any suggestions?
ReplyDeleteYou could use fresh spinach, just use a lot more as it shrinks. Not sure exatly how much you'll need to get the equivalent, maybe one large bunch?
DeleteI think if you use fresh spinach you will need to lightly steam it first to get the water out (about 2-4 minutes in a steamer basket) - otherwise the pie will be too mushy. I just got a huge bunch of organic spinach at our local farmer's market and this recipe is a perfect use for it! Love your blog, Gina!
DeleteI think the missing word between "and... in the pie dish" is Asiago cheese, because Gina tells what to do with the ingredients in the order they are listed.
ReplyDeleteSo...is this like spanokopita? Looks delish!! I can't wait to try it :) :) :)
ReplyDeleteI love how over on Skinny Taste, instead of seeing green cakes, pies and cupcakes for St. Patty's day, you see spinach instead. Love it.
ReplyDelete(Oh and no offense cakes and pies!) :)
Do you pour the flour mixture on top of the spinich mixture?
ReplyDeleteThis looked so good that I am making it for dinner tonight.
ReplyDeleteHow large a pie pan did you use?
ReplyDeletePlease see Anonymous' Reply to Carolyn's message of March 11. Thank you.
DeleteTo LA GAL, ....Isn't it WONDERFU?
ReplyDeleteI was the person who posted the comment about the potato ricer which squeezes out ALL OF THE WATER from the defrosted frozen spinach. I posted it during Thanksgiving for Gina's Makeover Spinach Gratin. This is what I wrote: To the person who has trouble squeezing the water out of frozen spinach.
Simple solution that is amazing: buy a potato ricer (contraption for making mashed potatoes). Once the spinach has defrosted, place in the ricer, press the handles together, and like magic, all the water comes out without any effort.
Gina said she was going to get one for XMAS. I wonder if she did and does she love it also!!
I never did! I need to order one pronto!
DeleteI have a TON of fresh spinach that needs to get used up. How many cups do you think I'd need to get to the same amount as 10oz frozen? This looks amazing!!
ReplyDelete10oz is 10oz? So 10oz fresh cooked down should equal 10oz frozen I would think.
DeleteI found this on the net:
Delete4 cups leaves, 6 ounces
1lb fresh = 1 cup cooked
15 to 16 oz. can = 1 1/2 - 2 cups
10 oz bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry
10oz frozen = 1 1/2cups cooked
I just made this and I think there is something wrong with the recipe...My crust ended up on top. Are you supposed to put the flour mixture in first and then the spinach? Or should I have mixed the 2 togeather? I am sure it will taste the same it just looks funny.
ReplyDeletei was confused about this too b.c i don't think it said specifically what to do...so i put the spinach mixture in the pie plate, then poured the flour mixture in and mixed it all in the pie plate and baked it in the oven. it came out great and looked like the pic on here.
DeleteMy crust came out on top the first time too... I am making it again now and mixing it.
DeleteI would like to make this but don't like feta. Any way to find out how the points would change if I used 2% cheddar instead of feta??
ReplyDeletePlease see a reply dated March 9, 2012 (above). Thanks.
DeleteJust popped this in the oven! I love how so many of your recipes are quick, easy, and use ingredients I mostly have on hand. Looking forward to supper.
ReplyDeleteI was wondering if it was possible to use a mini muffin tin to make these? I love small bites and thought this would make a great one especially for appetizers:)
ReplyDeleteMade this tonight and LOVED it! i did omit some of the flavorings like dill and used grated pecorino instead of the asiago since that's all i had. another great recipe from this site! :)
ReplyDeleteI just made this tonight-- so delicious! What a quick, easy and yummy meal. Thanks!
ReplyDeleteDid anyone mix the greens and egg mixtures together? Mine didn't really soak into the bottom.
ReplyDeleteAlso, what did everyone serve as a side?
I made this for lunch and it was fantastic!
ReplyDeleteI also had the same problem... The egg mixture sat at the top and made a crust. The spinach tasted awesome...the crust left something to be desired. Were we supposed to mix both together?
ReplyDeleteI think Gina forgot to mention to take the spinach out of the pie plate and mix with the egg mixture. Mine is in the oven now and I'm having the same problem - the egg mixture is sitting on the top browning. Now I'm not as excited after reading your comment. I knew I should have gone with my gut and mixed them together. :( Also, remember to add your asiago cheese - it's not mentioned in the steps.
DeleteFunny I am now reading your comments, but I poured it in and didn't mix it first. Not sure why I didn't have that issue but I guess mixing it all together would work out fine.
DeleteI just took this out of the oven. I'm a little disappointed. I never say this about SkinnyTaste, as everything I make always comes out perfectly with your recipes. I think this recipe needs some additions. We need to know if the spinach and feta mixture should be combined with the egg/flour mixture. Mine is all brown on top (wheat flour). It's still too hot to do anything with it, but my husband and I figure we'll just flip it upside down and eat it with the "crust" on the bottom. From your picture of the completed spinach pie, this shouldn't have happened. Let us know! :)
ReplyDeleteOk, I made a new one where I combined all the ingredients before I baked....came out PERFECT!
ReplyDeleteGave it a try yesterday & thought it was yummy :)
ReplyDeleteThis is fantastic! Great flavor and tasted like spanikopita without the phyllo dough. Delicious! I did combine all ingredients before I baked it and it came out perfectly. Thanks Gina! These recipes help make WW so much easier to follow.
ReplyDelete-Kim
Could you freeze this?
ReplyDeleteWe mixed it together in the pie plate and it turned out fine. Good thing it's so low points, I kept picking at it ;) We used Red Mills GF flour and it worked out fine. Next time I might just use egg whites instead of whole eggs.
ReplyDeleteGina, this turned out great! I think some people are having trouble with the directions as written. I mixed the spinach, dill, parsley, scallions, and cheeses together. Separately, I mixed the oil, flour, baking powder, eggs, and milk. I combined those two mixtures and added the salt and pepper. Baked for 28 minutes and it came out perfectly. I LOVE cheese and garlic and almost added some (more) of each, but now I'm glad that I stuck to the recipe. It's healthier without the extra cheese and super tasty as is! (I replaced the Asiago with Parmigiano Reggiano, since that's what I had on hand.)
ReplyDeleteCarolyn's mixing comments are spot on. Mine was delicious too.
ReplyDeleteRegarding the size of the pie plate/ pie dish/ pie pan:
I used a 7 1/2" by 1 1/2" quiche dish and the spinach mixture came almost up to the top. It cooked off as a nice, thick (high) quiche as shown in Gina's lovely picture. It would also be very nice, although not quite as high, when cooked for a slightly shorter time in an 8 1/2" wide quiche dish or pie plate.
Personally, I think the portion sizes are a bit small. I'd think that one recipe would feed 4 to 6. But maybe that was because it was so good and we were hungry. It might serve 6 with a vegetable side and a salad.
In any case, it was delicious and I will definitely make it again.
...an 8 1/2" (top measurement) nonstick or greased regular skillet with an ovenproof handle would also work great.
DeleteThis was a success at our house. Comments about how good supper smelled could be heard before we ate. Then, it tasted as good as it smelled. :) I used regular whole wheat flour (cannot find white whole wheat where I live in Canada) and it turned out well.
ReplyDeleteFeta and spinach--great combo! I love the idea of crustless to cut out the fat too. Thanks for sharing!
ReplyDeleteJust made this for dinner and it was FABULOUS! Made my whole kitchen smell wonderful. I added a (well drained) can of quartered artichoke hearts and the zest and juice of half a lemon. For those having troubles with the eggy crust, I took another commenter's advice and mixed all the ingredients together before putting it into the pie plate. Served it with some potato pancakes and it's going into my spring recipe collection. Thanks so much!
ReplyDeletebeautiful - this reminds me of a persian herb fritata called kookoo sabzi
ReplyDeleteVery delicious! Even my 2 and 6 yr old ate it! I subbed the asiago cheese for regular parmesan. Thanks for such a great recipe!
ReplyDeleteI made this this weekend for brunch and it was divine. I happily ate leftovers the next day. My DH who doesn't think a meal is a meal unless it has meat wolfed this down and debated a second slice!
ReplyDeleteThis came out really good! The small amount of flour made for a really tasty consistency within the pie. How I handled the two separate mixtures: I put the spinach mixture in the pie plate, then when I added the flour/ egg mixture, I stirred gently but A LOT, until I was sure it was completely mixed. Two thumbs up, as usual. :-)
ReplyDeleteIs it possible to sub almond milk for skim milk?
ReplyDeleteI made two smaller pies with this recipe. One I used Silk Almond Unsweetened Milk and the other I made with Silk Coconut Milk just to see how it would turn out. Both were delicious!
DeleteI am ready to try this tomorrow for a Lenten Friday meal! Thanks for the inspiration.
ReplyDeleteI added Artichoke hearts to make it a little more acidic and it was Great! I also used a mediterranean flavored Feta that added an extra zip.
ReplyDeleteDelicious!
Had to share that I have been eating the leftovers with a fried egg on top. I think it's my new favorite breakfast.
ReplyDeleteI am trying to cook for the week on Sundays. Would you recommend refrigerating this and reheating later I the week. I'm still new to the cooking ahead thing.
ReplyDeleteI just gently microwaved enough to heat through 2 portions that were left over from 3 days ago. I thought they reheated quite well.
DeleteThank you!
DeleteGina, I just found this website, and this was the first recipe I tried. It was absolutely delicious. I wanted to eat the whole thing. Thank you for a delicious and healthy meal! Also, I used gluten-free flour and it turned out great.
ReplyDeleteI made this tonight and it was so good! I used a bit more than 1/2 cup of full-fat feta and I used whole milk instead of non-fat (we're not on WW, but love your site for great tasting recipes!). I also didn't have fresh dill, so I used dried. I might add some minced garlic next time I make it, but honestly, this was not lacking in flavor at all. My husband loved it too! And with a nice salad, this was a great dinner. Thanks Gina!
ReplyDeleteJust put this in the oven. I used dried spices because I am attempting to use 'em up in my spice cabinet. I doubled the recipe, tripled the spinach, used fat free feta and added one lowfat turkey sausage to the spinach. I can tell that this one is a winner! Gina, your blog is quick becoming one of my all time favorite places to find recipes!
ReplyDeleteHas anyone tried to freeze this one... I am the only spinach eater in my house and would not be able to finish this quick enough.
ReplyDeleteMade this last night & it was great. It was missing something so I think next time I will add chopped garlic. So glad I found your site even though I am not on WW, I eat healthy & it is wonderful to have some new recipes.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteAs noted by others, the directions for this recipe don't make sense and no size reference is given for the pie plate. Common sense told me to mix everything except the dry ingredients in a bowl. In a small bowl, I blended the flour and baking powder, mixed it into the wet ingredients, then dumped the whole thing in a 9" glass pie plate. My pie is much shorter than the one shown. Being that 9" is a standard pie plate, I am assuming the one used by Gina must be smaller. The pie itself was very good but for my tastes, could use a good punch of flavor. Next time I will add garlic and use traditional Greek sheep's milk feta instead. It has much more flavor than the cow's milk variety.
ReplyDeleteHave made this a couple of times and its delicious. It even tastes fab cold. Will be perfect for as picnic food. I added garlic to mine both times and forgot the baking powder each time but it turned out great, soooo easy to make. Thanks for the recipe :)
ReplyDeleteThis was absolutely delicious! So happy that I have something for lunch tomorrow too!
ReplyDeleteGreek spinach pies are on of my favourites and I am really liking this crustless version!
ReplyDeleteMade this for dinner tonight and it was DELICIOUS. I made a couple of changes: added a 1/3 cup chopped white onion because I did not have enough scallions. I used low fat evaporated milk and add a bit of water to the bowl (by eye I would say a 1/4 cup) to thin out the mixture. I also added two TBSP of garlic.
ReplyDeleteNext time I am going to makeup sure I use the right amount of scallions and I will keep in the white onion. I will also add more dill,parsley and dry mushrooms (that have been re-hydrated).
I considered adding another 10 oz of squeezed spinach, I am glad I didn't because it would have drowned out the cheese flavor. I was also going to substitute the whole egg for egg whites only and glad I did't as well.
Mine came out looking just like the photo and It was a huge hit.
Cant wait to eat some for breakfast with sausage.
This will be in heavy rotation.
Is baking powder necessary, I want to make this now and can't leave the house for now, what about chick pea flour?
ReplyDeleteThis just came out of my oven. So while I can't speak to the taste, I can attest that the smell and look is awesome. I DID stir in the liquid/flour mixture with spinach and cheese mixture. It looks just like the photo above. Enjoy!
ReplyDeleteI'd like to make in mini cupcake pan to serve as an appetizer.
ReplyDeleteAny idea how long to bake?
I am new to this site and love it!! Lots of great vegetarian choices for vegetarians on WW.
ReplyDeleteHas anyone tried substituting the eggs for eggwhites and if so how did it turn out? I am SO excited to make this.
I will also be substituing the asisgo (as I don't care for it) for the Monteray Jack cheese. Can't wait to give this a try later on. The above tips about pie dish size & mixing ingredients have been helpful too :)
After seeing the post with the fried egg and the wilted spinach, I decided to use my spinach pie leftovers for breakfast with a fried egg! It was SO Delicious!
ReplyDeleteI loved it but, unfortunately, the three kids did not!
ReplyDeleteHi Gina! This sounds delicious! Do you think it would freeze well?
ReplyDeleteThanks!
Its my second time making this in 2 weeks. YUM!
ReplyDeleteI accidently bought a box of chopped broccoli instead of chopped spinach! Whoops!! But the pie still turned out delicious and I can not wait to make it again-the next time with spinach though!!
ReplyDeleteThis was DELICIOUS! I added sun dried tomatoes to mine, too. :)
ReplyDeleteI made this, but my ended up having a crust. Should I have mixed the egg mixture with the spinach mixture?
ReplyDeleteRegardless, it was delicious! I couldn't get enough.
http://dimplesinthekitchen.blogspot.com/2012/05/spinach-and-feta-quiche.html
I went googling for a crustless tomato pie and found this wonderful site. I think the bloggers' comments/observations are helpful; I like to see what everybody tries. And it's great we're all trying to get healthier. Really looking forward to trying out more vegetarian recipes from here...my path to vegan since getting diagnosed with Type 2 diabetes, which I think is the only way to go foodwise, at least for me!
ReplyDeleteSo I went to make this recipe and got confused. Is it supposed to be 10oz of spinach before or after it was squeezed dry. I took a 10oz bag and then squeezed it out and it went to 5oz...so I got really confused. Any clarification would be great. Thanks!
ReplyDeleteThis is delicious!! It tastes like spanikopita without the fat. I served it with some whole wheat flat bread to make up for it. YUM YUM. I used dried dill because trader joes didn't have fresh. I used 1/2 what it called for. It was too salty (and we like salty) so next time i'll use less. Thanks!! YUM
ReplyDeletedelicious.... i added the juice of one lemon and cavenders greek seasoning to taste.. i would also like to double the spinach and cheese mixture when i make it again
ReplyDeleteoh, and i increased all the herb seasonings (a little more than 1/4 cup dill, 1/4 cup parsley)
DeleteI love to this. It is so easy and tasty. Can you recommend other ingridients instead of Spinach and Feta? Because I´ve been doing it the last time and I would like to try something else but still so easy. thank you. Nuria
ReplyDeleteJust made this- AMAZING! My fiance finished off the whole thing :) thanks for this great recipe!
ReplyDeleteI made this over the weekend for the first time and it was fantastic! Super easy and yummy! Thanks for a great recipe!
ReplyDeleteGina,
ReplyDeleteHow long do you think this recipe would need to bake if using mini cupcake pans for an appetizer? I noticed a couple of people asked this already, but I don't see an answer. Thanks!
I did make these in cupcake pans, i forgot the flour and baking soda. however they were like little fritta and tasted awesome. I was eating them for breakfast.
ReplyDeleteDelicious! My husband and son loved it as well. I used Gluten Free Bisquick baking mix instead of the flour & baking powder.
ReplyDeleteGina you need to update the instructions!
ReplyDeleteA few changes I made:
I used fresh spinach - chopped it and steamed it. I used a little less a cup and a half (steamed)
I used dried herbs since I didn't have fresh on hand, I should have used a bit less.
I used whole wheat flour because that's all I had on hand
I added some chopped garlic cloves and granulated garlic (we LOVE garlic)
I mixed the first set of ingredients in one bowl then the crust ingredients in another bowl and combined both before putting them in the pie dish.
Mine came out much shorter than the picture as well but otherwise it looked pretty much the same. I think I used an 8" pie plate.
I would definitely be making this again.
I threw some sliced mushrooms and half of a fresh tomato, diced, into the pie plate - yummy!
ReplyDelete