Easy Crustless Spinach and Feta Pie
A simple Greek inspired Easy Crustless Spinach and Feta Pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!
Easy Crust-less Spinach and Feta Pie
Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. Also a great addition to brunch. Enjoy this warm or at room temperature.
You might also enjoy Crustless Broccoli Cheddar Quiche, Crustless Summer Zucchini Pie, and Petite Loaded Veggie Quiche.
How To Make Crustless Spinach Pie
Freezer Tips:
To freeze any leftovers, wrap tight with plastic and store in the freezer for up to 3 months. To reheat thaw overnight in the refrigerator and heat in the oven or microwave.
More Breakfast Recipes You Might Enjoy:
- Spinach Ricotta Quiche
- Veggie Ham Egg and Cheese Bake
- Baked Eggs in Spaghetti Squash Nests
- Tex Mex Breakfast Casserole
- Breakfast Fajitas with Eggs and Guacamole
Easy Crust-less Spinach and Feta Pie
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
A simple Greek inspired Easy Crust-less Spinach and Feta Pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!
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, or Parmesan, Romano
- 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
Save
Instructions
- Preheat oven to 400°.
- Lightly spray a pie dish with cooking spray or your misto.
- Mix spinach, scallions, dill, parsley, feta cheese, and spoon into 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.
Nutrition
Serving: 1/6th of pie, Calories: 126kcal, Carbohydrates: 12g, Protein: 9g, Fat: 5g, Saturated Fat: 2.3g, Cholesterol: 69mg, Sodium: 433mg, Fiber: 2.5g, Sugar: 1.5g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 3
Points +: 3
Keywords: Crustless Spinach Pie, easy greek spinach pie, easy spinach and feta pie, easy spinach pie, Spinach Pie
This was great! However, the points you listed are off. When I plug the numbers into my WW app, it shows 4 pts for Blue, not 2.
I did it through the recipe creator and it comes up with 2 also. You can’t do it through the calculator only the recipe creator.
I could eat this everyday! Easy to make and very delicious. I like to serve this with the “chicken thighs with artichoke hearts and feta” recipe
This recipe is delicious! The second batch I made, I added some chopped up artichokes and made everything in a muffin tin. The little pies were so pretty and easy to eat. Next time may try adding some mushrooms, as well.
Absolutely delicious! I made this as a simple side for grilled salmon. I used fresh spinach and sautéed it for a few moments with EVOO and a whole garlic clove for flavor, then added to the dish. This is definitely a keeper!
Can this be made with gf flour
Sure
Can you make this with fresh spinach?
This was really good. I added 2 eggs to the spinach mixture because when I made it without the extra eggs it was dry.
this sounds wonderful so it is currently in the oven…. but I added 1# ground turkey for some protein since my kids may look at me oddly if I gave them a pie of spinach. I did double the liquid/flour mix. and used GF flour. Will let you know how it turns out. Can’t wait!
How would it be to add some chopped kale?
Can I use almond flour?
Is it OK to use all purpose regular flour?
Looks delicious!
Is it possible to substitute feta for another kind of cheese? Any recommendations? Thanks!!
Sure, you can use mozzarella.
Is it ok to use whole wheat pastry flour?
Very good!
Delicious! Thumbs up from the picky husband and he commented that he liked that it wasn’t so ‘eggy’ like a quiche is. It’s definitely a keeper! Thank you!
I can’t wait to try this recipe! It sounds delicious!! Would it work if I left the flour out? Maybe adding another egg? ( Diet restrictions)
Can I make this the day before and reheat?
Yes if you wish.
I’ve made this recipe 4 times in the last 2 weeks-my family and I cant get enough of it! This spinach pie is so easy to make and packed with flavor. I add an overflowing tablespoon of lemon juice and about 1/4c of white onion to give it an extra kick.
I loved this recipe except it was way too salty. I don’t eat salt by choice except for what is naturally in foods. I will make again but without added salt.
I made this recipe twice. I liked the first time much better – more flavorful and better Texture. I think the difference is the first iteration of this recipe required pouring the batter on top of the spinach and cheese and herbs and the second interation had them being mixed well together. Am I correct?
This was AWESOME and easy! I had a big bag of fresh power greens to use up from Costco. Worked great even though it was kale, Swiss chard and spinach. This will be a staple in our house all summer as I use up farm eggs and all our garden greens!
Great!
Absolutely delicious and super easy to make! This will definitely be a repeat.
I made this for dinner yesterday as part of the meal plan and (to my surprise) not only was it delicious it was also filling! I wasn’t expecting for the meal (caprese bean salad & this spinach pie) to be a satisfying dinner but it totally was. Thanks!
Glad to hear it!
Awwww I really wanted to like this recipe. It’s full of all the things I like, and I normally love Skinnytaste recipes but in the end I found it a bit spongey textured and the spanokapita flavour didn’t really come through. Maybe I did something wrong but it just wasn’t for me 🙁
This was great! I served with a bunless greek burger, slices tomatoe & cukes and tahini sauce. I was just delicious!
That’s such a pretty pie dish, Gina! Do you mind if I ask where you got it?
This was a hit at our recent Easter dinner. I followed the recipe to the tee except instead of dill I used Mediterranean seasoning. I am going to make it again, but this time add mushrooms and red peppers. If you like Spanikopita, then you will love this crust-less spinach & feta pie.
OMG this was so delicious! Didn’t have milk, so I subbed in water and it still turned out really delicious. I added a bit of smoked chili flake to the mixture and it was phenomenal. Can’t wait to bring to work for breakfasts this week!
This is a truly delicious dish. I would have found it helpful to know the size of the pie pan. I used an 8″teflon cake pan. Also, the recipe didn’t say what to do with the grated cheese. I sprinkled it on top.
Very good and I WILL make it again. My husband and grandson also enjoyed it.
I just made this for Passover using matzo meal instead of flour.
It’s delicious. I sautéed diced onions and red peppers with the spinach. I doubled the recipe and added more milk. Delicious. Point count will change but it looks lovely for Passover.
I just made this for Passover using matzo meal instead of flour.
It’s delicious. I sautéed diced onions and red peppers with the spinach. I doubled the recipe and added more milk. Delicious. Point count will change but it looks lovely for Passover.
How long if baking cupcakes for an appetizer?
Pingback: Easy Crust-less Spinach and Feta Pie - The Healthy Cooking Source
Pingback: Easy Crust-less Spinach and Feta Pie - Florida News
I love spinach pie!!! And the flavors of this are right on! I’ve made it a handful of times and use whatever veggie, cheese and fresh herbs I have on hand… love!
Pingback: Easy Crust-less Spinach and Feta Pie | Site Title
Pingback: Easy Crust-less Spinach and Feta Pie – Site Title
Pingback: Easy Crust-less Spinach and Feta Pie – Lauren Scott – Blog
Pingback: Easy Crust-less Spinach and Feta Pie – Feedgi
Pingback: Easy Crust-less Spinach and Feta Pie | Good Kitchen Blog
Do you think I can use almond or coconut flour?
I have not tried
Pingback: Easy Crust-less Spinach and Feta Pie | Zshila - Zshila - World News & Blog Site
Pingback: Skinnytaste Meal Plan (February 26-March 4) - The Healthy Cooking Source
Pingback: Skinnytaste Meal Plan (February 26-March 4) - MINIO
So delicious and simple! I now make this almost every week for breakfasts and snacks.
Loved it! Added a little sun dried tomato. So very easy and very little clean up. Will be making this again!
Swapped the spinach for frozen chopped kale – delish!
Love this recipes. Even my kids eat it.
Great!
This was really good! I had a moment and forgot to add the Asiago to the dish, so I ended up sprinkling it on top. Either way, it was super delicious and reheated very well. It’s a great meal prep dish
I’m confused by a couple of the steps in the preparation. Step 3 says to put spinach mixture in pie dish. Step 5 says to blend rest of ingredients and add to pie dish. But it doesn’t say anything about mixing everything together. So I piled the second set of ingredients on top of the spinach mixture which seemed odd — as if the thick batter would eventually bake into a top crust? I decided to scrape everything out of the pie dish and into a bowl where I mixed everything together. Then I put it all into the pie dish and baked it. It looked like your picture and tasted fine.
This happened to me the first time, too (I’ve made this twice this week), but I was like, well, maybe it’ll melt into the spinach in the oven! Yeah, it didn’t. You’re right, it basically made a top crust. It was delicious and I ate it anyway! I made it again this afternoon mixing everything together.
Delicious! I only had dry herbs & all purpose flour on hand & my bag of frozen spinach was 12 oz. But it all went together great. I added a dash if red pepper flakes too. This seems like a “forgiving” recipe. I’m already dreaming of adding mushrooms next time! And I think the basic technique could be used with lots of different veggies. I love that Gina’s recipes have taught me, at 63 yrs old, some new easy cooking techniques!
🙂
Mushrooms! Yes.
For yearsI have made spanakopita with lots of butter, full fat feta and filo dough.
The texture and flavors in this healthy recipe is true to the original.
IT IS AMAZING!!
And OMG when I think of the calories I used to consume….
thanks for an amazing site with incredible recipes. I am a huge fan.
Very tasty! I had fresh Swiss Chard and Beet greens on hand, so I used 10 ounces of those, and also added 3 big cloves of garlic because we like garlic 🙂
Delicious!! Made this last night and brought for lunch today at work. Thank you for these free meal plans they are life savers and still delicious- I love cheese and it’s great that I can incorporate it into these healthy meals.
Just made this, it’s fantastic! I added asparagus too
Just found your site and this great-sounding recipe. Would like to make this in a 9X11 pan to serve as appys at a family dinner. Do you think doubling the recipe would be enough? Same cooking time? The rave reviews have me convinced to try it, it’s just the need to make more of it that’s an issue.
Thanks so much. Peggy
Doubling should be fine but I am not sure about the timing, keep an eye on it!
I doubled this recipe and put into a 9X11 casserole dish and baked for 40 min. It was perfect! And so ridiculously delicious. I make this with Gina’s lemon feta chicken. A HUGE hit in my household.
Hi Gina!! This (and the Swiss chard version from your cookbook) have become my go to healthy quick meal that is also satisfying! I almost always have the ingredients necessary and both my husband and I find it filling when served with a salad! I need to play around with some other ingredients I think! I could eat a variation of this every day! Thanks so much!
When do I add the Parmesan? Do I add it to the spinach mixture or the egg mixture?
With the eggs.
This was fabulous!! I added one ingredient: fresh garlic. I used fresh spinach.
I sautéed the scallion and garlic in a little oil and then added the spinach and continued to sauté until all of the liquid from the spinach evaporates. This is a great way to add flavor to the spinach and evaporate the liquid. I mixed everything in one bowl and then added to an 8×8 square glass pan.
This was a really great recipe and one that I will be making again!
I used fat free cottage cheese in place of most of the feta and just a few tbs of feta at my daughters request. Absolutely fabulous. I cant make it fast enough for them. I’m making it again today in heart shaped muffin cups to send them at college for valentines day. This recipe is really conducive to changes you might like according to your own taste and its still fabulous. What a winner and super healthy! Thanks
That’s so sweet Dorothy! 🙂
I’m excited to try this recipe tomorrow but confused about the order of ingredients. From my understanding, the recipe notes to add a mixture of spinach/scallions/dill/parsley/feta onto the pie dish first. Then add a mixture of flour, milk, eggs, baking powder, asiago cheese, olive oil, salt, pepper second.
Then blend the whole thing together. Since everything is getting mixed together in the pie pan at the end, does the order even matter?
Personally I just mix it all together in the bowl I used for the flour mixture before pouring into the pie plate
I love this dish, but I make some pretty big changes. I don’t use dill or parsley. I substitute a small sweet onion for scallions, use 3/4 c low-fat ricotta for the feta, fresh spinach in place of frozen, and use almond milk instead of low fat milk. But even with all of those changes, this turns out beautifully every time.
For the fresh spinach, I wash it and then place it in a black dish towel and ring it out. Then I tear it into smallish pieces and mix it in with the ricotta.
I know you can swap out fresh spinach herr but I’m wondering exactly how I would do that. I saw one comment that said they steamed fresh spinach but I haven’t done that either. Can I just cook it down, squeeze water out and add it that way?
HI, I was wondering whether you could suggest a replacement for the eggs in this recipe 🙂 I’m planning on make it for a party, but I’ve got a couple of vegans attending….
Pingback: Pasta & Casserole | Pearltrees
This was wonderful. I put the flour mixture on top as written and I really liked it that way. I feel like if mixed in, it might kind of get lost. I liked it forming a sort of crust, made it seem more like a pastry or quiche but without all the fat. I flipped my piece over on my plate so that the “crust” was on the bottom. I might throw in tomatoes next time to get some color and a bit more moisture (and my family was putting salsa on theirs for spice) but I thought it was perfect!
So, the flavors are great and I WILL make this again. However, I don’t think the recipe is written well/the flour ratio is off as the wet mixture just sat on top of the spinach. Fine for adults but a total failure to try to get my daughter to eat spinach. It has to all get mixed together or at least a little in the pan. Mad at myself for ignoring the little voice in my head saying something was wrong.
I was looking for something quick and easy to make for my vegetarian sister for dinner and saw this on your weekly meal plan! It is DELICIOUS! I agree with others who have said this is more like 4 servings for a main, but wow, we enjoyed it immensely! I will be making it many times again I’m sure!
What type of parsley? Curly or Italian flat?
flat is fine
Hi Gina, Do you know if I need to change the amount or baking time if I use almond milk? I don’t want to buy a carton of skim milk if I’m only using 2/3 cup.
Can’t wait to try this!
I am hosting a brunch for 16 ladies and would love to have this as my main dish. I was thinking of using a 9 x 13 dish and was wondering if I should double the recipe. Any suggestions!
Ok…mine didn’t look like yours! It tasted really good, but it seemed like I didn’t have enough spinach.
Also, in the directions, it says this: “Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.”
What is supposed to be after the “and” after the feta cheese?
Thanks!
Fixed it! Thanks for noticing!
Pingback: Harvest Monday April 4, 2016 | Our Happy Acres
Yes this looks amazing! Do you think this would freeze well? I'm thinking of making it for my lunches next week. 🙂
Do you mix the flour mixture with the spinach mixture before adding it to the pie dish, or do you add the flour mixture on top,
Robyn, I had the same question… but after reading ALL of the comments (which you may have done by now as well) I learned that Gina poured the flour mixture in at the very end and it worked well for her but some people have had some issues with the flour settling on the top and burning. Many people who have made the pie mixed everything together and it worked great for them… I am going to be making this and I think I may mix it all together and than add the whole thing to the pie dish at once… it seems to be the way to go after reading the comments and feedback. 🙂
Either way will work, I do it both ways but I probably mixed it all then poured when I reshot this.
Getting ready to try this and wondering if I can use Coconut Flour instead for the flour. I will also be using the Almond Milk as husband can't have regular milk.
Delicious! I didn't have dill, so used fresh oregano. Added a dash of nutmeg as well.
This was so delicious. Thank you for all your great recipes!
This is the BEST thing I have EVER cooked! Thank you!!
This pie along with a side Greek salad is now a staple in our house. Our 1 1/2 and 3 year-old daughters love this recipe!
An easy way to squeeze the water out of the spinach without an appliance is to put the spinach into the middle of a hand towel (it will stain it), wrap the edges of the towel over the spinach like a sachet and wring it out
I'd like to make this using a min-muffin tin instead of a pie pan. any suggestions as to how long to cook them in the smaller size?
My husband loves meat, so I just add about 1/2 -1 pound of cooked ground turkey and it is delicious. (1 whole pound is a little too much). It's one of our favorites!
Could someone use coconut flour instead?
do you know about how many cups of fresh spinach this recipe would use? i'm not sure how to convert it from oz to cups. thanks!
Made this last night and it was simply delish! I liked it cold hubby preferred it warm. Served with some simple steamed vegetables.
The way the directions are written, you are driven to think that the spinach, scallions, dill, parsley, and feta cheese are supposed to be on the bottom of the pie, and everything else is supposed to be on the top. FIX THE INSTRUCTIONS PLEASE!!! PEOPLE ARE CONFUSED! Even though i made this and it tasted pretty good, the crust was completely on the top since I poured everything but the spinach, scallions, dill, parsley, and feta cheese onto the top. FIX THE INSTRUCTIONS PLEASE!!!!!!!!!!!! IT SAYS:
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.
(This leads people to believe that the previous ingredients should be mix and poured into the pie dish before other ingredients!! Hence a flour mixture on the top!)
Then it says Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
So the spinach, feta, etc… mix is already in the pie dish and then you should pour the remining blended ingredients into the pie dish on top of the spinach, feta stuff. THIS MAKES A CRUST ON THE TOP!!!!!!!!!!!!! PLEASE FIX THESE INSTRUCTIONS!!!!!!!!!!!! Thanks.
if you haven’t packed your spinach in the pan the liquid mix should intermingle and make a crust, if it cannot get through the spinach of course it will stay on top
I have made this a few times and I LOVE it, so good, plus so quick and easy.
Made this last night and it is awesome!! I mixed in the flour and egg mixture with the spinach as per other commenters suggestion and I'm glad I did, it just sat on the top when I first poured it into the pie plate. This tastes soooo good! I added some red bell pepper (I just needed to use it up before it went bad) and it added some extra color and went really well. I love this with some fresh fruit or cucumber chunks with a little salt and pepper sprinkled on top. Tastes good at room temperature or reheated! Thanks for an awesome recipe I can take for lunch!
Wow another winner with my 4 year old. Now who isn't going to adore a recipe that gets a young child to happily munch on loads of spinach! I loved it too btw. I did add in some garlic and since I didn't have any parmesan etc I added a little extra feta. I also only had 1 8oz bag of fresh spinach so added some mushrooms to keep the veg content up. Love the fact that it is great for any meal time!
Hi Gina- This looks tasty, I am going to make it tonight. Is there a sauce you would recommend with this? P.S. I have been a huge fan of yours for awhile, and I recently found out you know my friend Joanne Ozug from Fifteen Spatulas. Small World!! -Allison C
Hi Gina, I have a bunch of kale in the fridge that I need to use up. What would u change if you swapped the frozen spinach for fresh kale?
I don't see why not 🙂
This reminded me of the old Bisquick "impossible" pie recipes, where you pour the flour mixture on top and it forms a sort of crust at the bottom. I didn't have the crust-forming-on-top problems others have described. I did make some adjustments to use ingredients I had on hand. It came out great– what an accommodating recipe! I'm allergic to wheat, so I used Bob's Red Mill GF Biscuit and Baking Mix. Because that already has baking powder, I didn't add in the bp called for. I only had 2% milk in the fridge, so used that and omitted the olive oil. And since I had a big bowl full of steamed broccoli florets and sauteed mushrooms on hand, I used that instead of spinach. Still wonderful! I think a number of different veggie combinations would work– plain (not marinated) artichoke hearts and roasted red peppers from a jar come to mind… I've been making a crustless quiche for years that's pretty good, but the addition of flour to this recipe makes it so much more like the real deal. Thanks, Gina!
My pleasure1
I just made this and I LOVE it. I mixed everything together and it came out perfectly. My boyfriend, on the other hand, says it tastes like "space food" and won't eat it. Haha!
Hi Gina,
I love your site!!! So many great ideas. My fav so far is your chicken enchilada recipe. This Spinach pie is definitely a close second. Tastes exactly like spanakopita but without the fattening (though yummy) phyllo crust. I have made it twice already since Easter. I was a little confused by the instructions regarding when to add the flour, and I ended up dusting the sprayed pan with flour before figuring out that the flour needed to go in the spinach mix. Luckily, the results from that error were great because it created a small crust! Love this for breakfast and cut into single serving and zapping microwave for a filling 3 point breakfast!
Thank you again for all of your amazing recipes!
Karen
This was a hit at my work potluck. Thanks for another great one!
I just pulled two of these out of the oven and YUM! I mixes the batter into the spinach ingredients like others suggested.
Could all purpose flour (I know, but it's what I've got) be used in this recipe?
It is all I had too, used it and it was delicious.
Could you substitute fresh ricotta for the fetta?
Just made this and it was wonderful! My husband loved it too. I added mushrooms because I love them in everything. We'll enjoy this again tomorrow for lunch.
Holy smokes. I can't even begin to describe how amazing this smells in my oven. 4 minutes left! I can't wait. I used GF flour (Bob's Red Mill All Purpose) and may or may not have snuck some extra Asiago. *look! a unicorn!* I'm starving.
I just snort laughed out loud!
I made this spinach pie last night and it is delicious – didn't miss the crust either. I had all the ingredients on hand except for the fresh dill, so I substituted 1 tsp. Dried dill and it was still very tasty. I just warmed up the leftovers for lunch and served it with salsa sauce on the side and I highly recommend this as an accompaniment. I found 1/6 of the pie a bit meager for a dinner portion so we cut it in quarters which I calculated was still only 6 points – and that's using regular Feta ! Thanks Gina for another great recipe. We talk about your site at our Weight Watcher meetings and always recommend it!
Thanks Karen!
Thx for the points count.
Made this last night and OMG so so so good! And so easy! And so portable and perfect! I added diced orange pepper for color and am dreaming of other little variations too. THANKS again for yet another amazing recipe. I am a die hard fan and you are making my WW journey so much easier and more delicious!!!
The flour also stayed on top when I made this. Will definitely mix with spinach mixture next time. Still delicious though.
Any paleo/primal people out there with an idea to sub for the flour?…I was wondering about chestnut flour…or even flax, chia…pumpkin seed "flour"…or other nut/coconut flour?
Thanks Gina…this looks simply wonderful…easy yet elegant!
I was wondering about almond flour substitute also.
Try Cassava flour!
Yum. Just eaten this for supper. I would say four portions as a main. Very tasty. I put garlic in. Will do this again for a summer lunch to have in the garden.
That's what I call a mile-high pie and a terrific way to get your spinach in. I'm a big fan of Bob's Red Mill. It's a terrific brand.
I have spinach!! love that it's crustless too
This sounds very interesting. I used to make a version (made in individual 2-cup casseroles) that had a crust of moistened steel cut oats & wheat germ. The filling was spinach or kale, feta and basil. I am giving serious consideration to trying this.
The episode of America's Test Kitchen that I watched last night also made a spinach and feta pie! All I could think was "I wish there was a lighter recipe!" AND WHAT DO YOU KNOW? lol Thanks for being awesome Skinny Taste!
Mmm this looks delicious! Definitely going to try this one. Yay!
Gina, i used ricotta in this pie and it still tasted delicious…thanks for all the great recipes.
I make a very similar version without the flour, and I think the combination of spinach and feta has to be one of the all-time best flavor combos. Hadn't added Asiago, but I will next time and I'm sure it will be even better.
Thanks for all you do – can't go wrong with a Skinnytaste recipe.
Ann
What did you use instead of flour or did you just omit?
Mmmmm…..I just made this…it's fabulous! Me oh my it's phenomenal. Thank you for the recipe. I did alter the recipe a bit…only half the flour, milk, and baking powder. Also I added only egg whites, added mushrooms and fresh tomatoes! This will be made again soon. 🙂 My daughter is gobbling it up. Also, i'm freezing one so I'll let ya know how that goes.
As a person with a Greek last name (which is MINE not my husband's) all I can say is YUM! Can't wait to try this!!
Monica.
www.pear-shaped-gal.com
This looks awesome. Can't wait to try it!
Love SPINACH and always looking for new recipes. Winner on this one Gina!!!
Me too!!
Just in time for Pi Day! 🙂 Cheers, Gina!
I make this same recipe, but I use 1/2 cup of Heart Smart Bisquick instead of the flour and baking soda, and I make a crust out of the fresh hash brown potatoes.
I threw some sliced mushrooms and half of a fresh tomato, diced, into the pie plate – yummy!
Hahaha…I just saw this…I did the exact same thing. Mine is almost done cooking….it smells fantastic! Can't wait to try it. 🙂
Gina you need to update the instructions!
A 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.
Delicious! My husband and son loved it as well. I used Gluten Free Bisquick baking mix instead of the flour & baking powder.
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.
Gina,
How 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 made this over the weekend for the first time and it was fantastic! Super easy and yummy! Thanks for a great recipe!
Just made this- AMAZING! My fiance finished off the whole thing 🙂 thanks for this great recipe!
I 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
delicious…. 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
oh, and i increased all the herb seasonings (a little more than 1/4 cup dill, 1/4 cup parsley)
This 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
So 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!
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!
I made this, but my ended up having a crust. Should I have mixed the egg mixture with the spinach mixture?
Regardless, it was delicious! I couldn't get enough.
http://dimplesinthekitchen.blogspot.com/2012/05/spinach-and-feta-quiche.html
This was DELICIOUS! I added sun dried tomatoes to mine, too. 🙂
I 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!!
Its my second time making this in 2 weeks. YUM!
Hi Gina! This sounds delicious! Do you think it would freeze well?
Thanks!
I loved it but, unfortunately, the three kids did not!
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!
I am new to this site and love it!! Lots of great vegetarian choices for vegetarians on WW.
Has 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 🙂
I'd like to make in mini cupcake pan to serve as an appetizer.
Any idea how long to bake?
This 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!
Is baking powder necessary, I want to make this now and can't leave the house for now, what about chick pea flour?
Made 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.
Next 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.
Greek spinach pies are on of my favourites and I am really liking this crustless version!
This was absolutely delicious! So happy that I have something for lunch tomorrow too!
Have 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 🙂
As 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.
Made 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.
Has 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.
Someone noted earlier that they froze another crustless quiche and it was fine. If you are the only spinach eater, I would freeze it in individual portions.
Just 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!
I 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!
Gina, 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.
I 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.
I just gently microwaved enough to heat through 2 portions that were left over from 3 days ago. I thought they reheated quite well.
Thank you!
Had to share that I have been eating the leftovers with a fried egg on top. I think it's my new favorite breakfast.
I 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.
Delicious!
I am ready to try this tomorrow for a Lenten Friday meal! Thanks for the inspiration.
Is it possible to sub almond milk for skim milk?
I 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!
This 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. 🙂
I 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!
Very delicious! Even my 2 and 6 yr old ate it! I subbed the asiago cheese for regular parmesan. Thanks for such a great recipe!
beautiful – this reminds me of a persian herb fritata called kookoo sabzi
Just 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!
Feta and spinach–great combo! I love the idea of crustless to cut out the fat too. Thanks for sharing!
This 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.
Carolyn's mixing comments are spot on. Mine was delicious too.
Regarding 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.
Gina, 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.)
We 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.
Could you freeze this?
Haven't tried it.
This 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.
-Kim
Gave it a try yesterday & thought it was yummy 🙂
Ok, I made a new one where I combined all the ingredients before I baked….came out PERFECT!
I 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! 🙂
Not sure why, mine comes out the same every time, but try mixing it, that may help.
I 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?
I 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.
Funny 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.
Ah… smart girl that I am I decided to read all the comments…so did you pour the flour mixture on the bottom and then add the spinach to pie dish? I’m still a little unsure about the order…. Thanks:)
I made this for lunch and it was fantastic!
Did anyone mix the greens and egg mixtures together? Mine didn't really soak into the bottom.
Also, what did everyone serve as a side?
I just made this tonight– so delicious! What a quick, easy and yummy meal. Thanks!
Made 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! 🙂
I 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:)
Just 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.
I 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??
Please see a reply dated March 9, 2012 (above). Thanks.
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.
i 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.
My crust came out on top the first time too… I am making it again now and mixing it.
I 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!!
10oz is 10oz? So 10oz fresh cooked down should equal 10oz frozen I would think.
I found this on the net:
4 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
To LA GAL, ….Isn't it WONDERFU?
I 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!
How large a pie pan did you use?
Please see Anonymous' Reply to Carolyn's message of March 11. Thank you.
This looked so good that I am making it for dinner tonight.
Do you pour the flour mixture on top of the spinich mixture?
I 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.
(Oh and no offense cakes and pies!) 🙂
So…is this like spanokopita? Looks delish!! I can't wait to try it 🙂 🙂 🙂
I 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.
I 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?
You 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?
I 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!
I think it would be good with a little lemon juice added.
I 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.
I was wondering the same thing Anonymous…can I use fresh spinach instead of frozen?
I'm thinking Swiss chard would be delicious too.
Would it still be fine if I leave out the scallions and use regular whole wheat flour?
Sure, I've made it with shallots and red onion too. Garlic would be nice.
Can't wait to try this, but I think there ingredients missing in missing in the directions:
"Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish."
Probably "place."
The remaining directions are below. Maybe it's not clear?
Yes… I’m a little confused about when to add the flour mixture… would you mind clarifying… I am not sure if you check back this far… but I need your hooked on phonics version please:) lol! Thank you for your wonderful recipes.
Oh man I must make this asap! Love it.
Gina — 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!).
Deborah
I don't think there's a better combo than spinach and feta! This recipe will be on my weekend menu. Thank you, Gina.
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?
What a great pie. It sure looks beautifull and surelly it is delicious 😀
Big kiss
This 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!
Will fresh spinach work?
does it have to be frozen spinach?
No fresh would work for any recipe that calls for frozen.
love this complete healthy n amazing meal..
gina 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."
is there supposed to be something after that "and"?
Probably "place."
and asiago cheese
Looks fabulous!!! What a great meal to have anytime of the day!!
Looks so good! Thanks for sharing! Do you think you could sub gluten-free flour equally?
Could you sub parm for the asiago?
Yes, or peccorino-romano too.
Sure!
This 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!
I was wondering how it might taste with goat cheese…
I'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.
….or Mexican 4-cheese blend, Monterrey Jack, Pepper Jack, Gruyere, mozzarella, a Mexican melting cheese…
Have 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.
I haven't made this one yet, but I made another crust-less spinach pie and froze it in individual servings and it was fine 🙂
This looks so delicious!
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,
julesinflats.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 🙂
I 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!
I 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!
I use a colander or strainer (smaller holes) and a potato masher to squeeze out the water.
This looks great! I've tried so many of your recipes and everything has always turned out amazing!
– Monica
www.caravanofstyle.com
That looks amazing! I'm thinking I will make that on Sunday to have for breakfast during the week! Thanks, Gina! 🙂
This pie looks superb. I just love spinach and always have a bunch available…will be trying that tomorrow 🙂
The title alone had me just about ready to lick the screen. beautiful recipe!
Big hugs!
Inés
SimplyClassyMe.blogspot.com
This looks SO good. I love those Greek filo pies with spinach and feta, and this looks like a great variation. So healthy looking…yum!
I 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 🙂
Agreed! This is my go to blog for low fat yet high flavor recipes.
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!
Don't get me wrong, I love a good Greek pie, but this is quicker and easier.
I have made this several times, I am gluten free, so I substitute gluten free flour. It is so delicious, I'm in love. I have even served it to company to rave reviews. THANK YOU.
Looks good!
Just made the same thing last night but with broccoli and 2%cheddar cheese. Yum! Will be trying yours next week!
This looks amazing, do you think you could leave out the flour to make it even lower in carbs?
You can replace it with eggs to make if more of a frittata type dish.
Ginny, I'm following BFC (belly fat cure) and I use soy flour in place of regular flour in many recipes with no problems.
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!
This looks so great!
Knowing 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!)
Wow, 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!
Thanks! What do you replace it with?
How many eggs would you suggest? Would you keep the baking powder? Thanks!!
I 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.
Great idea!
This sounds wonderful!
Love this pie!