Tag: spinach pie recipe

Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle’s
circumference to its diameter (3.14), I can’t think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, 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
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/6th of pie Old Points: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 5 g • Protein: 8.8 g • Carb: 12 g Fiber: 2.5 g Sugar: 1.7 g
Sodium: 433 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 (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[1])

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.

References

  1. ^ misto (www.blogger.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close