Easy Crust-less Spinach and Feta Pie
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!
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.
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.
Easy Crust-less Spinach and Feta Pie
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)
Directions:
- 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 Information
Yield: 6 servings, Serving Size: 1/6th of pie
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 3
- Calories: 126 calories
- Total Fat: 5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 433mg
- Carbohydrates: 12g
- Fiber: 2.5g
- Sugar: 1.5g
- Protein: 9g
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That’s such a pretty pie dish, Gina! Do you mind if I ask where you got it?
This was great! I served with a bunless greek burger, slices tomatoe & cukes and tahini sauce. I was just delicious!
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 🙁
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!
Absolutely delicious and super easy to make! This will definitely be a repeat.
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!
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?
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’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.