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
- Heat oven to 350ºF. Mist a 9-inch deep pie dish with nonstick spray and set aside.
[1] - 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.
[2] - Remove from heat and scrape mixture into pie dish, spreading evenly on bottom.
- Sprinkle feta on top of spinach.
[3] - 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.
[4] - 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.
[5] - 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.)
- 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
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