spinach and feta pie
(1 rating)
This spinach and feta pie is one of my family's favorite weeknight meals. While this would be good as a brunch dish, it's easy and filling and more often than not, we eat it for dinner. I don't add any salt as the feta and parmesan bring enough to the dish alone. This is great warm, right after it comes out of the oven, and it is fantastic for lunch leftovers - cold or reheated. Served with some roasted potatoes or a salad, this is a wonderful, comforting meal!
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For spinach and feta pie
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10 ozfresh spinach, cut chiffonade
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3 clovegarlic, minced
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1small yellow onion, diced
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3green onions, sliced
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5eggs
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5 ozcontainer plain greek yogurt
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1/4 lbfrench feta, crumbled
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1 cparmesan cheese
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1/2 cmilk
How To Make spinach and feta pie
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1Preheat oven to 350 F.
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2In a large skillet, swirl a little olive oil. Add diced onion, garlic and green onion. Saute over medium heat 5 minutes or until vegetables are soft.
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3Add spinach to the skillet and cook until wilted. Set aside to cool.
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4In a large mixing bowl, whisk the eggs. Add the yogurt, feta, parmesan and milk and stir to combine.
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5When the spinach mixture has cooled, spoon onto a kitchen towel. Fold the edges of the towel over and twist to squeeze out the liquid.
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6Add the spinach mixture to the egg mixture and stir to combine.
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7Pour into a pie pan or baking dish sprayed with non-stick spray. Bake 50-ish minutes or until the edges are browned and the center is set.
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8Let sit for 5 minutes prior to cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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