Monday, September 9, 2013

Greek Style Spinach-Feta Pie (Crustless)

This evening I made my Greek Style Spinach-Feta Pie for dinner (one of my favorites), but decided to make it without the crust this evening. Over the weekend, I bought a new pie dish that I wanted to use and thought it might work better in that dish without the crust. It turned out great. The only change I made to the filling from my original version with crust, was that I added an extra egg (increased from 5 to 6 eggs) to add a little volume to the pie. It's quicker to make without the crust, although personally, I prefer it best with the crust because it makes it more substantial -- either way is good. This spinach-feta pie makes an excellent wheat-free breakfast, lunch or dinner. and is great with some added crumbled bacon, too. I snapped a few photos for you to see below as well as my recipe for the crustless version. Enjoy!






Greek Style Spinach-Feta Pie (Crustless)

Ingredients for Filling:

10 oz. fresh spinach (up to 16 oz), cooked and squeezed dry and chopped coarsely
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried dill (or 1 to 2 teaspoons, if using fresh)
1 to 2 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
6 eggs (or 1-1/2 cups Egg Beaters) 
1/2 cup half-and-half, cream or milk

Directions:


Preheat oven to 350 degrees F.  Lightly spray a 10" pie dish (I used a 9.5" fluted pie dish for this crustless version). 

In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside.  In the same skillet, saute spinach, just until wilted.  Drain and press as much liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a large spoon).  Place well drained spinach in a medium bowl (coarsely chop first, if desired); add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and half-and-half or cream.  Mix until well combined.  Pour mixture into the lightly oiled pie dish and bake at 350 F for 30-35 minutes, or until filling and eggs are set and cooked. If the center still seems a little jiggly, cook for an additional few minutes. Let cool about 5 minutes; cut into wedges and serve. Makes about 6 servings.

    

8 comments:

Anonymous said...

Hi GG, I make this pie crust less all the time and I love it! I love the crust too but I find I prefer it crestless more because it's lighter for lunch. The flavor is one I never get tired of. Take care, love all your posts. Maria

Michele Dorsey said...

I have been making what I know as "savory clafoutis" for years, which are really a crustless quiche and really love their versatility. A great way to use leftovers, the combination of eggs, cheese and whatever with herbs and spices makes a lovely breakfast, lunch or dinner, especially when coupled with a salad. I do not miss the crust. Most crust is inferior and detracts from the filling in my opinion. This pie looks very tasty and I can't wait to make it and even more, to eat it.

Gourmet Girl Cooks said...

Thanks, Maria! It is lighter for lunch...I agree and quicker to make, too! I was so upset when I made it last time -- I had it the next day for lunch and accidentally left the last 2 pieces out on the counter all afternoon and had to toss them. This pie is one of my favorites to have for lunch the next day. Glad you enjoy it too! :-)

Gourmet Girl Cooks said...

Thanks, Michele! I hope you enjoy it. Many, many years ago, I used to make different savory "pies" that included bisquick baking mix in the filling mixture -- they were called "impossible pies". I really liked those, too -- they didn't have a specific crust, but were a little more substantial and filling. You are right though...these type pies are a perfect way to use up almost any kind of leftover though and revamp it into a whole new meal! :-)

Stacy said...

I finally made this today after "stalking" this recipe for weeks! The fact that I didn't have to make the crust was bonus. This has to be one of the most flavor things I have ever tasted! It is WONDERFUL! Now I will have to try it with the crust.

Gourmet Girl Cooks said...

Hi Stacy! So glad you enjoyed it. I had a leftover piece for lunch today and look forward to having another for lunch tomorrow, too! It is one of my favorites. Too funny about "stalking the recipe"...LOL Hope you enjoy it with the crust, too! :-)

Catherine said...

Hi! I really want to try this but before I do, could you tell me what half-and-half is? Is it the brand name of something or is it actually something you've made? Sorry if it's a dumb question - just not something I've ever seen in a recipe before!

Gourmet Girl Cooks said...

Hi Catherine -- Half-and-half is frequently used in coffee. It is half cream and half milk (basically a lighter cream). If you can't find that, just use regular cream (heavy cream) in its place. It won't make any significant difference at all whatsoever. I hope you enjoy it! :-)