Monday, August 26, 2013

It's all Greek...Greek Style Spinach-Feta Pie

Today was another gorgeous day here...even though it is a Monday!  It was so nice and cool this evening that hubby and I decided to take our walk before eating dinner rather than after. You can tell that fall isn't too far away. When I got home I decided to make my Greek Style Spinach-Feta Pie for dinner -- it's truly one of my favorites. I almost always add the full pound of spinach to it and this evening I added a little more feta to it as well. I now have lunch made for the rest of the week, too, with the leftovers that I get to enjoy. I keep thinking that one day I will get sick of eating far that hasn't happened! I snapped a few photos below as well as included the recipe. Enjoy!

Greek Style Spinach-Feta Pie


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

For the Filling:

10 oz. fresh spinach (up to 16 oz), cooked and squeezed dry and roughly chopped
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 and half, cream or milk


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.

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