Friday, September 27, 2013

Greek Style Spinach-Feta Pie -- It's Greek Night!

This evening I was in the mood for my Greek Style Spinach-Feta Pie. As many of you already know, it is one of my favorites. I can eat it for breakfast, lunch and dinner...I could eat it every day (and sometimes do with the leftovers). It's one of those things I never seem to tire of. I snapped a few photos for you to see below as well as the recipe. Happy Friday! Enjoy!

Simple crust: almond flour, egg, butter and Greek seasoning cut in until crumbly and moist

Greek Style Spinach-Feta Pie



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


10 oz. fresh spinach (up to 16 oz), cooked, squeezed dry and coarsely 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 teaspoons 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


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.



Unknown said...

Just had mine this morning with a steaming hot mug of coffee. :-) I think the next time I am going to try it with the bacon in it. That looked yummy too. I guess you could call me an addict. smile.

Gourmet Girl Cooks said...

Hi Loretta...LOL Wait until you see my breakfast post shortly -- we took a 2-hr walk this morning before breakfast and I was starved when we got back -- as I read your post, I am sitting here with my piece of leftover spinach-feta pie w/ coffee...too! You are a girl after my own heart! :-)

Patricia said...

Have I asked you before where you buy your almond flour? I have used Red Mill. My Earth Fare does not have it in bulk even though I have asked.

Gourmet Girl Cooks said...

Hi again Patricia! I don't know if you have asked about almond flour before or not. I buy Honeyville Blanched Almond Flour in 5-lb bags. It is pricey, but lasts me a long time. It's $34.99 for a 5-lb bag (comes out to $7.00/lb). My local grocery store carries Bob's Red Mill for $10.99/ in the long run it is more expensive. They just recently had 15% off but I think that has ended. I try to grab a bag ahead of time when they are on sale. I have gotten as much as 20% off before which is a good price. It is good quality and I think makes superior baked goods. You can buy it from Amazon or directly from Honeyville. I just checked and it is $41 on Amazon right now (coming from a different vendor). Don't pay more than $34.99 for it on Amazon (that is the retail price). I like to buy it when it is $34.99 on Amazon because I have Amazon Prime (free shipping), but I have bought it directly from Honeyville too when they have it on sale. :-)

Roberta said...

Hi! Thank you for your wonderful recipes ... I am NOT a cook - do not enjoy the process - but am learning by following your recipes. Wheat-free has been a struggle but it's getting easier. A question - do you think leftovers of your spinach feta pie would freeze well? I am cooking for one and hate to waste food.

Thanks again for your recipes!!!

Gourmet Girl Cooks said...

Hi Roberta! I know of a couple people that told me they freeze the spinach-feta pie (in individual pieces). They have told me it does well. I think if you wrapped it well it should work. I end up having it for lunch for several days after I make it...but I know not everyone likes to have it that frequently. I also wonder if you might want to get a smaller pie plate and make half the recipe and make a smaller pie so you don't have as many leftovers? That would probably work, too, since you are cooking for one. I have some 6" smaller Pyrex pie dishes that I use sometimes to make other pies with (instead of the 10" Pyrex dish). Let me know how it works if you decide to freeze it -- I know of others that freeze it and reheat successfully. :-)

Terry said...

Would Kale be ok instead of spinach?

Gourmet Girl Cooks said...

Hi Terry,

Yes, most definitely! I have several "pie recipes" that include kale. Here are a few...

This recipe should work just fine if you swap the spinach for kale. Hope you enjoy it. :-)

Jovem Cidadão said...

OMG!! Thanks for this fantastic recipe. I made it yesterday and could not stop eat. Love it.
Thanks. Thanks. Thanks. Priscila

Jovem Cidadão said...

Can you tell me if I can freeze this pie and how how I defrost it. Thanks.

Gourmet Girl Cooks said...

Hi Priscilla,

So happy you enjoyed it. I've literally eaten it for breakfast, lunch, and dinner all in the same day before!!! Glad you are enjoying it too! :-)

Gourmet Girl Cooks said...

Hi Priscilla,

I have not tried to freeze it yet. I'm thinking to be safe (and not ruin an entire pie), that next time you make it you could freeze just 1 piece (wrapped well). I think you would defrost it in the fridge or maybe even reheat it loosely wrapped in foil in the oven from a frozen state. You would need to reheat it at 325 (not over 350) because you wouldn't want the crust to burn or the pie to dry out before it was heated through. If you try freezing it, let me know how that works. I just never have any left to freeze! LOL I reheat the leftovers for lunch for a few days after I make it. :-)