Crustless Spinach and Feta Pie recipe

There are nights when I crave comfort food, but I also want something that’s relatively healthy and doesn’t involve hours in the kitchen. This Crustless Spinach and Feta Pie recipe is my absolute go-to for those evenings. It’s a dish that manages to be both incredibly satisfying and surprisingly light, packed with flavor and yet wonderfully easy to make. My family, even my carb-loving teenager, devours this pie. The creamy, cheesy filling, studded with vibrant spinach and salty feta, is simply irresistible. The lack of a crust not only makes it healthier and gluten-free but also simplifies the preparation process immensely. No rolling dough, no worrying about soggy bottoms – just a straightforward, delicious bake that’s ready in under an hour. This Crustless Spinach and Feta Pie is perfect for a weeknight dinner, a weekend brunch, or even a light lunch. It’s also incredibly versatile, allowing for easy customization with different vegetables and cheeses. If you’re looking for a flavorful, healthy, and fuss-free meal that will become a staple in your kitchen, then you absolutely must try this recipe. Get ready to enjoy all the deliciousness of a spinach and feta pie, without any of the crust-related hassle!

Ingredients

The ingredient list for this Crustless Spinach and Feta Pie is simple yet packed with flavor and wholesome goodness. Each component plays a vital role in creating the perfect balance of textures and tastes. Let’s break down each ingredient and explore its contribution to this delicious dish:

• Frozen Spinach (10 oz package, thawed and squeezed dry): Spinach is the star vegetable in this pie, providing a wealth of nutrients, vibrant color, and a slightly earthy flavor. Using frozen spinach is incredibly convenient and cost-effective. It’s important to thaw the spinach completely and then squeeze out as much excess water as possible. Excess moisture will make the pie watery and prevent it from setting properly. Squeezing the spinach until it is almost dry is crucial for achieving the right texture and consistency. You can use your hands, a clean kitchen towel, or even a potato ricer to effectively remove the water. Fresh spinach can be substituted, but you will need a large amount (about 1 pound) as it wilts down significantly when cooked. If using fresh spinach, sauté it in a pan until wilted, then drain and squeeze out excess moisture before using in the recipe. Frozen spinach is pre-cooked and chopped, making it a time-saver in this recipe.
• Feta Cheese (4 oz, crumbled): Feta cheese is the key to the signature salty, tangy, and creamy flavor of this pie. Use a good quality feta cheese for the best results. Greek feta, made from sheep’s milk or a blend of sheep’s and goat’s milk, is known for its authentic flavor and crumbly texture. Feta in brine tends to be more flavorful and moist than pre-crumbled feta. If using feta in brine, drain it well and crumble it yourself. The saltiness of feta cheese is a defining characteristic of this pie, so taste the feta you are using and adjust the added salt in the recipe accordingly. If you prefer a less salty pie, you can rinse the feta briefly under cold water before crumbling it. Feta not only adds flavor but also contributes to the creamy texture of the filling as it melts during baking.
• Eggs (4 large): Eggs are the binding agent in this crustless pie, holding all the ingredients together and creating a custard-like texture. Use large eggs for this recipe. Eggs provide structure, richness, and protein to the pie. They also contribute to the golden brown color on the top of the pie as it bakes. Make sure the eggs are well beaten before incorporating them into the mixture to ensure they are evenly distributed throughout the filling.
• Ricotta Cheese (1 cup, whole milk or part-skim): Ricotta cheese adds a creamy, smooth, and slightly sweet element to the filling. Whole milk ricotta will result in a richer and creamier pie, but part-skim ricotta can also be used for a slightly lighter version. Ensure the ricotta is well-drained if it seems watery. Like spinach, excess moisture from ricotta can affect the consistency of the pie. Ricotta cheese blends beautifully with feta and spinach, creating a harmonious flavor profile and a delightful creamy texture that contrasts nicely with the slightly firmer feta and spinach.
• Milk (½ cup, whole milk or 2%): Milk adds moisture to the filling and helps to create a smoother, more cohesive texture. Whole milk will result in a richer pie, while 2% milk will make it slightly lighter. You can also use non-dairy milk alternatives like almond milk or oat milk, but these may slightly alter the flavor and texture. The milk helps to loosen the mixture, making it easier to pour into the baking dish and ensuring that the pie bakes evenly throughout.
• All-Purpose Flour (¼ cup): A small amount of all-purpose flour helps to absorb any excess moisture and further bind the ingredients together, ensuring that the pie sets properly. It also contributes to a slightly firmer texture. For a gluten-free version, you can substitute gluten-free all-purpose flour blend or cornstarch. If using cornstarch, use slightly less (about 2 tablespoons) as it has a stronger thickening power than flour.
• Onion (½ medium, finely chopped): Onion adds a savory base flavor to the pie. Use a yellow or white onion for this recipe. Finely chopping the onion ensures that it cooks through evenly and blends seamlessly into the filling. Sautéing the onion lightly before adding it to the mixture (optional but recommended) mellows its flavor and enhances its sweetness. Raw onion can also be used if you prefer a slightly sharper onion flavor.
• Garlic (2 cloves, minced): Garlic is a flavor booster, adding pungency and aroma to the pie. Freshly minced garlic is highly recommended for the best flavor. Garlic powder can be used as a substitute in a pinch (about ½ teaspoon), but fresh garlic provides a more vibrant and complex flavor. Garlic pairs wonderfully with spinach and feta, enhancing the overall savory profile of the pie.
• Dried Oregano (1 teaspoon): Dried oregano adds a classic Mediterranean herb flavor that complements spinach and feta perfectly. Oregano brings a slightly peppery and earthy note to the pie. If using fresh oregano, use about 1 tablespoon of finely chopped fresh oregano. Other dried herbs like thyme or basil could also be used, but oregano is a traditional and excellent choice for this type of pie.
• Salt and Black Pepper (to taste): Salt and freshly ground black pepper are essential seasonings to enhance all the flavors in the pie. Remember that feta cheese is already salty, so taste the feta and season accordingly. Start with a smaller amount of salt and add more to taste. Freshly ground black pepper is always preferred for its brighter flavor, but pre-ground black pepper will also work. Season generously to ensure the pie is flavorful and well-balanced.
• Olive Oil (for greasing dish, optional for sautéing onion): Olive oil is used to grease the baking dish to prevent the pie from sticking. You can also use cooking spray or butter to grease the dish. Olive oil can also be used to sauté the chopped onion before adding it to the mixture, which is recommended for a milder and sweeter onion flavor. Extra virgin olive oil is a good choice for both greasing and sautéing.

Instructions

Creating this Crustless Spinach and Feta Pie is surprisingly easy and straightforward. The steps are simple, and the result is a flavorful and satisfying dish. Follow these instructions for a guaranteed success:

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized oven-safe baking dish with olive oil, cooking spray, or butter. Greasing the dish ensures that the pie will release easily after baking.

Step 2: Sauté Onion (Optional but Recommended)

In a small skillet, heat a tablespoon of olive oil (if using) over medium heat. Add the finely chopped onion and sauté for 3-5 minutes, or until softened and translucent. Sautéing the onion mellows its flavor and enhances its sweetness, but you can skip this step if you prefer a sharper onion flavor or want to save time. Remove the skillet from the heat and set aside to cool slightly.

Step 3: Prepare Spinach

If using frozen spinach, ensure it is completely thawed. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This is a crucial step to prevent the pie from becoming watery. Set the squeezed spinach aside.

Step 4: Combine Ingredients

In a large mixing bowl, whisk together the eggs until lightly beaten. Add the ricotta cheese, milk, and all-purpose flour (or gluten-free alternative). Whisk until smooth and well combined. Add the crumbled feta cheese, squeezed spinach, sautéed onion (if using), minced garlic, dried oregano, salt, and black pepper to the bowl. Stir gently with a spatula or spoon until all ingredients are evenly distributed throughout the mixture. Be careful not to overmix.

Step 5: Pour into Baking Dish and Bake

Pour the spinach and feta mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the pie is set and the top is golden brown. The pie is done when a toothpick inserted into the center comes out clean and the edges are slightly puffed and golden.

Step 6: Cool Slightly and Serve

Remove the baked pie from the oven and let it cool in the dish for at least 10-15 minutes before slicing and serving. Cooling slightly allows the pie to set further and makes it easier to slice. Serve warm or at room temperature.

Nutrition Facts (Approximate)

Please note that the following nutritional information is an estimate and can vary based on factors such as ingredient variations, specific brands used, and serving size. This is based on an estimated 8 servings per pie.

• Servings: Approximately 8 servings
• Calories per serving (estimated): 200-250 calories

Approximate Macronutrients per Serving:

• Protein: 12-15g
• Fat: 12-15g (primarily from cheese and eggs)
• Carbohydrates: 8-10g (including 1-2g of fiber and 3-4g of natural sugars)

Important Note: These are approximate values. For precise nutritional information, you would need to use a nutrition calculator and input the exact ingredients and quantities used. This Crustless Spinach and Feta Pie is a relatively healthy dish, providing a good source of protein, calcium, and vitamins from spinach and eggs. It is also lower in carbohydrates than traditional pies with a crust, making it a good option for those watching their carb intake or following a gluten-free diet.

Preparation Time

Understanding the timeline for making this Crustless Spinach and Feta Pie is helpful for planning your meal. The total preparation time includes both active time (time you spend actively working) and inactive time (baking and cooling time).

• Prep Time (Chopping vegetables, squeezing spinach, mixing ingredients): Approximately 20-25 minutes
• Baking Time: 35-40 minutes
• Cooling Time (recommended): 10-15 minutes

Total Time (from start to finish): Approximately 1 hour – 1 hour 20 minutes

This pie is relatively quick to prepare, making it a great option for weeknight dinners or when you need a delicious and healthy meal without spending hours in the kitchen. The hands-on time is minimal, and the oven does most of the work.

How to Serve Crustless Spinach and Feta Pie

Crustless Spinach and Feta Pie is incredibly versatile and can be served in various ways, making it suitable for different occasions and meals. Here are some serving suggestions:

• Main Course for Lunch or Dinner: Serve warm slices of the pie as a main course for lunch or dinner. Pair it with:
  • Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pie.
  • Roasted Vegetables: Roasted vegetables like asparagus, broccoli, bell peppers, or zucchini complement the pie beautifully.
  • Tomato Soup: A classic pairing for spinach and cheese dishes.
  • Side of Olives and Hummus: For a Mediterranean-inspired meal.
• Brunch or Breakfast Dish: Serve slices of the pie as part of a brunch or breakfast spread. It’s a savory and satisfying option alongside sweet brunch dishes.
• Appetizer or Starter: Cut the pie into smaller squares or triangles and serve it as an appetizer or starter for a dinner party. It’s a flavorful and crowd-pleasing option.
• Potluck or Picnic Dish: This pie travels well and can be served warm or at room temperature, making it a great choice for potlucks, picnics, or buffet-style gatherings.
• Vegetarian Meal: This pie is a naturally vegetarian dish and provides a good source of protein and nutrients, making it a satisfying vegetarian main course.
• Make-Ahead Meal: The pie can be made ahead of time and reheated, making it convenient for meal prepping or busy schedules. Bake the pie ahead of time, let it cool, and store it in the refrigerator. Reheat slices in the microwave, oven, or air fryer until warmed through.
• Serve with Dips or Sauces (Optional): While delicious on its own, you can also serve the pie with dips or sauces to add extra flavor dimensions, such as:
  • Tzatziki Sauce: A Greek yogurt-based sauce with cucumber and dill, for a Mediterranean twist.
  • Marinara Sauce: For an Italian-inspired flavor.
  • Spicy Yogurt Dip: Yogurt mixed with hot sauce or chili flakes for a spicy kick.
  • Lemon Wedges: A squeeze of fresh lemon juice brightens the flavors of the pie.

Additional Tips for the Best Crustless Spinach and Feta Pie

To ensure your Crustless Spinach and Feta Pie is consistently delicious and perfect every time, keep these helpful tips in mind:

1. Squeeze Spinach Thoroughly: This is the most critical tip for preventing a watery pie. Make sure to squeeze out as much excess moisture as possible from the thawed spinach. Use a clean kitchen towel, cheesecloth, or even a potato ricer to effectively remove the water.
2. Don’t Overmix the Batter: Once you add the dry and wet ingredients together, mix just until combined. Overmixing can develop the gluten in the flour (even in small amounts), which can make the pie tougher. Gentle mixing is key for a tender texture.
3. Taste and Adjust Seasoning: Feta cheese is salty, and salt levels can vary between brands. Taste the feta you are using and adjust the amount of added salt in the recipe accordingly. Season generously with black pepper and other desired spices to ensure the pie is flavorful and well-balanced.
4. Use Good Quality Feta: The flavor of feta cheese is central to this pie. Use a good quality feta cheese for the best taste. Greek feta in brine is often considered to be the most flavorful and authentic.
5. Let it Cool Slightly Before Slicing: Allow the baked pie to cool in the dish for at least 10-15 minutes before slicing and serving. Cooling slightly allows the pie to set further, making it easier to slice neatly and preventing it from crumbling. It also prevents burning your mouth with hot cheese!

Frequently Asked Questions (FAQ)

Here are some common questions that people often ask when making Crustless Spinach and Feta Pie:

Q1: Can I use fresh spinach instead of frozen?

A: Yes, you can use fresh spinach instead of frozen spinach. You will need approximately 1 pound of fresh spinach. Sauté the fresh spinach in a pan over medium heat until it wilts down significantly. Then, drain the spinach in a colander and squeeze out as much excess moisture as possible before using it in the recipe. Frozen spinach is more convenient, but fresh spinach will also work well.

Q2: Can I make this pie gluten-free?

A: Yes, this pie can easily be made gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, use about 2 tablespoons instead of ¼ cup of flour, as cornstarch has a stronger thickening power. Ensure all other ingredients are also gluten-free if you are making it for someone with celiac disease or gluten sensitivity.

Q3: Can I add other vegetables to this pie?

A: Yes, you can easily customize this pie by adding other vegetables. Some good additions include:
* Sun-dried tomatoes: Add ½ cup of chopped oil-packed sun-dried tomatoes for extra flavor and chewiness.
* Roasted red peppers: Add ½ cup of chopped roasted red peppers for sweetness and color.
* Artichoke hearts: Add ½ cup of quartered or chopped artichoke hearts (canned or marinated, drained).
* Mushrooms: Sauté ½ cup of sliced mushrooms and add them to the filling.
* Asparagus: Add ½ cup of chopped cooked asparagus.
* Zucchini: Sauté ½ cup of diced zucchini and add it to the filling.

Q4: Can I make this pie ahead of time and reheat it?

A: Yes, this pie is great for making ahead of time. Bake the pie as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm slices in the microwave, oven at 350°F (175°C) for 10-15 minutes, or in an air fryer until heated through. It’s also delicious served cold or at room temperature.

Q5: Can I freeze Crustless Spinach and Feta Pie?

A: Yes, you can freeze Crustless Spinach and Feta Pie, although the texture may change slightly upon thawing. Let the baked pie cool completely. Wrap it tightly in plastic wrap and then in aluminum foil, or place slices in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through, or microwave individual slices.

Enjoy making and savoring this healthy and delicious Crustless Spinach and Feta Pie! It’s a versatile and satisfying dish that is sure to become a family favorite.

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