This Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!
Easy Crustless 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. This is similar to my Crustless Summer Zucchini Pie if you would like to try a zucchini version.
This is one of my favorites to bring to a potluck because it’s always a winner and everyone loves it! I usually double the recipe and bring two or make it in a casserole dish. It’s similar to a Spanikopita without the phylo dough. This spinach pie is so versatile, serve it as a side dish, or have it for lunch or a light main dish with a salad in the side. It’s also easy to make ahead and can be kept room temperature until ready to serve. Leftovers freeze and reheat great.
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.
How To Make Crustless Spinach Pie
More Recipes You Might Enjoy:
- Spinach Ricotta Quiche
- Chicken Quiche
- Crustless Summer Zucchini Pie
- Spinach Ricotta Quiche
- Shepherd’s Pie
Easy Crust-less Spinach and Feta Pie
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 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,
Instructions
- Preheat oven to 400F°.
- Lightly spray a pie dish with oil.
- 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. Cut into 6 slices.
Grade: A
I made quiet a few subs because I wanted something similar to the Amy’s Spinach and Feta pizza. And this got pretty dang close.
Namely, used basil instead of dill, added some chopped tomatoes, added some pizza-blend shredded cheese, made sure to help the topping get more into the spinach layer. Thank you Gina for the inspiration and framework, it’s delicious!!
I love spinach pie, and wish to NEVER bring phyllo dough into my home.
This recipe is a SUPER lightened up no fail version!
I did substitute self rising flour as I don’t bake and had that on hand to make a recipe for a guest, worked wonderfully!
6 stars in my opinion!