Crustless Greek Style Spinach-Feta Pie
10 oz. fresh spinach, (cooked and squeezed dry), coarsely chopped
2 tablespoons olive oil or butter
6 to 8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 to 3 cloves garlic, minced
1/2 teaspoon dill (or 1 to 2 teaspoons if using fresh)
1 teaspoon grated lemon peel (I bumped it up to 2 teaspoons because I love the flavor)
Freshly ground black pepper and sea salt, to taste
6 eggs (or 1-1/2 cups Egg Beaters) - you can also use a combination of both
2/3 cup half-n-half, cream or milk
2/3 cup blanched almond flour
1/4 cup finely grated Parmesan cheese
Preheat oven to 350 F degrees. Lightly spray a pie dish or tart pan (I used a 10" pyrex pie dish) with olive oil spray.
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 of the liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a spoon). Place well drained spinach in a medium bowl; add cooked onions and garlic, feta, dill, lemon peel, pepper, eggs, half-n-half, almond flour and Parmesan cheese. Mix until well combined. Pour mixture into the lightly greased pie dish and bake at 350 F for 40 to 45 minutes, or until filling and eggs are set and cooked through to the center of the pie. If the center still seems a little jiggly, cook an additional few minutes.