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
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.