Crustless Spinach Feta Pie

Posted by Hiba on Jun 09, 2014 in Recipes & Food

It’s picnic season! And in my world, that almost always includes this pie.

It used to have a crust – one of those store-bought white flour puff pastry type crusts when I first started making it as a student. It didn’t add much though by way of taste or nutrition so I thought I would make it healthier by removing the need for a crust. By adding in more eggs, the filling becomes solid enough to stand on its own two feet.

I always use frozen spinach in this recipe. Research shows that frozen spinach and other frozen vegetables (without anything added) are a convenient and healthy alternative to fresh vegetables as they are flash frozen just hours after being picked, ensuring the greatest amount of nutrient is retained.

The beauty of this recipe is that you can have all the ingredients handy and whip it together last minute. I always make sure I have frozen vegetables like spinach in the freezer and Feta is one of my staples as it lasts for months in the fridge. I also always have eggs, as they make the perfect healthy fast food (read more about how wonderful eggs are here) and often keep my garlic peeled in a jar in the fridge.

Quick, simple, tasty and with no extra grocery planning needed – what more to ask for from a recipe?

INGREDIENTS

500g frozen spinach leaves (with nothing added)

2 medium-large eggs or 3 small eggs

2-3 cloves garlic (depending on their size and your love of garlic)

1 block Feta cheese, chopped into small pieces

Salt, pepper & ground nutmeg to taste

Method

Preheat oven to 180 degrees Celsius.

Take frozen spinach from the freezer and place in a pot with 2 tablespoons water. Cover pot and leave on medium-high heat for about 10 minutes, stirring occasionally.

While the spinach is cooking, chop the Feta and peel the garlic.

Once the spinach is cooked, crack the eggs in a bowl and whisk to mix, adding the salt, pepper and nutmeg. Add the mixture to the spinach and stir, then add the chopped Feta and pressed garlic and stir well again.

Transfer to a pie dish and press down the mixture with a spatula so that it is well packed. Try to include as little liquid as possible when you transfer the mixture to the pie dish.

Place in the oven for 30 minutes then take it out and leave to cool before serving.