Breakfast · Lunch · Dinner
Crustless Spinach and Feta Pie
The flavors of Greek spanakopita (spinach, feta, dill and green onions) baked in an easy egg and cottage cheese custard with no crust.
⏱ 1 hr (15 min prep, 45 min cooking)
🍽 Serves 6 · 1 wedge
make aheadlunchboxfreezer friendlyleftovers
vegetariangluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Pie
- 20 oz Frozen chopped spinach, thawed and squeezed very dry
- 6 Eggs, large
- 1½ cup Cottage cheese
- 1 cup Crumbled feta
- 6 Green onions, sliced
- ⅔ cup Fresh dill, chopped
- ¼ cup Fresh parsley, chopped
- ¼ cup Grated Parmesan
- ¼ tsp Ground black pepper
- ¼ tsp Ground nutmeg
- 1 tbsp Olive oil, for the dish
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9-inch deep pie dish, large bowl, clean kitchen towel, instant-read thermometer.
- Heat the oven to 350°F and oil the pie dish.
- Whisk the eggs in a large bowl. Stir in the cottage cheese, feta, green onions, dill, parsley, Parmesan, pepper and nutmeg, then the spinach. (Feta is salty, so no salt is added.)
- Spread in the dish. Bake 40 to 45 minutes, until puffed, golden at the edges and set in the center (160°F). Cool 10 minutes before slicing.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 4 days in the fridge. Eat cold or reheat to 165°F.
❄️ FreezerFreeze wedges for up to 2 months; thaw in the fridge.
↺ LeftoversPack a cold wedge for lunch with a piece of fruit.
🧒 With kidsKids can help squeeze the spinach dry in a towel; it is fun and it matters.
Gluten-free swapAlready gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.