Wednesday, December 4, 2013

Greek Style Spinach-Feta Pie

This evening we had my Greek Style Spinach-Feta Pie. It is one of my favorites. I usually put a full pound of spinach in it, but in tonight's I only used about 10 ounces of fresh baby spinach. It turned out awesome and the best part is that I get to have the leftovers for lunch the rest of the week. I snapped a few photos below as well as the recipe. I could eat this for one of my meals every single day and not get tired of it -- it's perfect for either breakfast, lunch or dinner and good both with or without crust. I have even added cooked bacon to it, too. Enjoy!

P.S. - Reminder that Honeyville's 5-day 20% off sale runs through Friday, 12/6. That's a savings of almost $8.00 on a 5-lb bag of blanched almond flour if you are running low. Just use coupon code GIFT when you check out!  (affiliate link)

Greek Style Spinach-Feta Pie


For the Crust
2 cups 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 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


Preheat oven to 325 degrees F.  Place all crust ingredients in a medium bowl.  Cut butter and egg into flour with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust).  Press crust mixture into a 9.5 - 10" pie dish or tart pan (I use a 10" Pyrex 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; 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.


CyberSis said...


I *knew* it was time for me to make another spinach pie ... but then, again, it's *always* time to make another spinach pie! :-)

Thanks for the Honeyville reminders. I reordered yesterday.

Gourmet Girl Cooks said...

Hi CyberSis -- I was almost going through withdrawals since I didn't have any spinach pie during Thanksgiving week...LOL. Even though I have a brand new unopened bag of Honeyville in my pantry...I'm going to get another bag, isn't that often I see 20% off -- usually 15% and sometimes 10%. That should last me a loooooong time! :-)

cgstan said...

Made this last night even before seeing your post!! We love it, especially the all in one recipe!!


Gourmet Girl Cooks said...

Hi cgstan -- So glad you like this one too -- it's truly one of my favorites -- and yes, the "one dish" meal is pretty awesome, isn't it! Not to mention the easy lunches you get if you have leftovers, too. Glad you enjoyed it -- too funny we both made it the same night! :-)