Spinach Feta Greek Impossible Pie

by Dorothy Reinhold on November 10, 2013


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“Cheese, please,” is what we say at our house, and so any recipe that showcases our beloved curds is bound to be a crowd-pleaser at the table, for breakfast, lunch or dinner.

I’ve been on a nostalgia jag lately, making cheesy recipes I remember from my youth. One of them, a Quesadilla Impossible Pie, got me in the mood for more variations on Impossible Pies.

Thus was born this Greek version, chock full of spinach and yes, two kinds of cheese – feta and Parmesan. The feta adds a bit of salty brine, which means you don’t have to add any additional salt in making the recipe, and the Parmesan on top bakes into a nice toasty crust. These are two of the best characteristics of baking with cheese – the salty addition and the toasty exterior.

Spinach Feta Greek Impossible Pie on the blog Shockingly DeliciousBecause let’s face it — every meal is better with cheese!

Recipe: Spinach Feta Greek Impossible Pie

Summary: Squeaky from the spinach and rich with two kinds of cheese, this easy savory, crustless vegetarian pie can be a brunch, lunch or dinner entrée.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely minced
  • 1 package (9-10 ounces) fresh spinach
  • Heaping ½ cup crumbled feta (I used about 3 ounces goat feta)
  • 1 cup milk (I used 1% milk)
  • 3 eggs
  • 1 lemon (need 1 tablespoon lemon juice + zest from lemon)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • ¼ teaspoon freshly ground nutmeg
  • 10 grinds black pepper
  • ½ cup Heart Smart Bisquick® mix
  • 3 tablespoons grated Parmesan cheese
  • 6 pitted Kalamata olives, halved

Instructions

  1. Heat oven to 350ºF. Mist a 9-inch deep pie dish with nonstick spray and set aside.Spinach Feta Greek Impossible Pie on the blog Shockingly Delicious
  2. Heat oil in a 10-inch skillet over medium heat. Cook onions for about 7-8 minutes, until they begin to brown. Add garlic and spinach, and cook, stirring frequently, just until spinach is beginning to wilt. This will only take a minute or so.Spinach Feta Greek Impossible Pie on the blog Shockingly Delicious
  3. Remove from heat and scrape mixture into pie dish, spreading evenly on bottom.
  4. Sprinkle feta on top of spinach.Spinach Feta Greek Impossible Pie on the blog Shockingly Delicious
  5. Measure milk into a 4-cup measuring cup, add eggs, lemon juice and zest, oregano, dill, nutmeg and pepper and whisk to combine well. Stir in Bisquick just until blended. Pour evenly into pie plate.Spinach Feta Greek Impossible Pie on the blog Shockingly Delicious
  6. Sprinkle with Parmesan cheese and arrange olives on top in a decorative pattern. I like to put them in a spoke pattern to define where the pieces should be cut.Spinach Feta Greek Impossible Pie on the blog Shockingly Delicious
  7. Bake for 35 minutes or until knife inserted in center comes out clean, center is set and top is browned. Remove from oven and cool 5-10 minutes before cutting. (This is also good at room temperature.)
  8. Serves 6.

Source

Recipe by Dorothy Reinhold | Shockingly Delicious

Preparation time: 25 minutes
Cooking time: 35 minutes
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: Greek
My rating 5 stars:  ★★★★★ 

Tagged as: #SundaySupper, Bisquick, brunch, dill, dinner, eggs, feta, fresh nutmeg, garlic, impossible pie, Kalamata olives, lemons, milk, oregano, Parmesan cheese, savory pie, spinach, vegetarian main dish

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