Crustless Three Cheese and Spinach Pie


It’s so nice to be home and back in the kitchen after two weeks in D.C. Last night I whipped up this easy spinach pie for dinner. My wise cousin Margie told me recently to “cook with intuition,” which, to me, means that if you feel like a recipe calls for too much or too little of something, don’t be afraid to modify it and make it your own. I almost never follow a recipe exactly, and that’s how I ended up with my version of Skinnytaste’s Easy Crustless Spinach and Feta Pie. It made for a great, light dinner. Enjoy! // susannah

See the recipe after the jump…


A perfect January resolution-keeper, this pie has all the green, creamy goodness of a quiche florentine but with no crust, fewer eggs and less dairy. The combination of spinach, onion and the three cheeses adds flavor and texture to this creamy pie. 

Serves 6 to 8


  • 10 oz. frozen spinach, thawed and liquid squeezed out OR 12 oz. fresh spinach, chopped and blanched
  • 1/2 cup chopped white onion, about half an onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 oz. crumbled goat cheese
  • 4 tablespoons grated Parmesan cheese (or Romano, Asiago)
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup 2% milk
  • 1 teaspoon olive oil
  • 2 large eggs, beaten
  • 1/2 teaspoon kosher salt
  • Fresh cracked pepper
  • Cooking spray


  1. Preheat oven to 400 degrees.
  2. Lightly spray a pie dish with cooking spray.
  3. In a medium bowl, mix onion, spinach, dill, parsley and cheeses and pour into the pie dish. Use a spoon to spread mixture to cover the bottom of the dish
  4. Sift the flour and baking powder in a medium bowl. Add the milk, oil, eggs, salt and pepper and mix well. Pour the mixture into the pie dish.
  5. Bake pie for 25 minutes or until lightly brown on top and knife comes out clean from the center. Let stand at least 5 minutes before serving. Serve hot or room-temperature.

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