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…
CRUSTLESS THREE CHEESE & SPINACH PIE
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
- Preheat oven to 400 degrees.
- Lightly spray a pie dish with cooking spray.
- 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
- 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.
- 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.