Monday, October 7, 2013

Greek Style Spinach-Feta Pie & My Snack Recipe in Progress

Today was a gorgeous day here -- our high was in the low 70s and it was breezy and pleasant out after pounding rains last night. This evening I made my Greek Style Spinach-Feta Pie for dinner -- it is one of my favorites and reminds me of the spanakopita I used to eat wrapped in crisp phyllo pastry dough. I honestly don't miss it any more because of this recipe. I have also been tinkering with another snack recipe but don't have it exactly where I want it yet...and it's still a work in progress. I'll show you a sneak peek below of my "not quite there yet" results. I have several other ideas rolling around in my head (which can be a bit scary at times)...LOL.  Below are a couple photos of our dinner and my "recipe in progress".  I've included the recipe for the spinach-feta pie below as well. Enjoy!


Churros Chips!


Greek Style Spinach-Feta Pie

Ingredients:


Crust:
2 cups almond flour
3 tablespoons cold butter, diced into small cubes
1 egg
1 teaspoon Greek Seasoning (or Italian Seasoning), optional 

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
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-n-half, cream or milk

Directions:

Preheat oven to 325 degrees F.  Place all crust ingredients in a medium bowl.  Cut butter and egg into flour with a pastry cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust).  Press crust mixture into pie dish or tart pan (I used a 10" pie dish).  Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.

Increase oven temp to 350 degrees F.  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-n-half.  Mix until well combined.  Pour mixture into the lightly baked crust and bake at 350 F for 20 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 10-15 minutes, or until filling and eggs are set and cooked .  If the center still seems a little jiggly, cook an additional few minutes.

4 comments:

Sonshine Girl said...

That looks so good - and I can't wait to see the instructions for the churro chips!

~Cindy

Gourmet Girl Cooks said...

Thanks, Cindy -- I hope to post it very soon -- still tweaking! :-)

CyberSis said...

Hi GGC,

Yummm ... churro chips! Looks great! That reminds me of a treat we had decades ago in Texas ... bunuelos ... pronounced "boon-WAY-los." Something Tex-Mex that's round, flat, deep fried, crispy, sweet, and cinnamon-y. Do you know them? I'll bet a person could make a tasty version of it out of your latest tortilla creation. (Churros might be a similar thing only in a different form.)

BTW, congratulations on another Wheat Free Market recipe: Spiced Apple Granola Mini Muffins! Good going!

Gourmet Girl Cooks said...

Hi CyberSis! I've never heard of bunuelos before -- I will have to look them up to see how they are made. I didn't know the muffins had been posted -- I'm always the last to know! LOL Thanks for letting me know. ;-)