Passionately Cooking Since 2006

 Prep: 30 mins  Cook: 45 mins

Meatless Greek spinach pie without the hassle (or calories) of phyllo dough.

Ingredients

• cooking spray
• 1/2 cup all-purpose flour
• 1/4 tsp kosher salt
• 3/4 tsp dried oregano
• 1/2 tsp baking powder
• 3 large eggs
• 1/2 cup fat-free milk
• 3/4 cup crumbled feta cheese
• 1/4 cup preshredded part-skim mozzarella cheese
• 1/4 cup minced fresh onion
• 2 garlic cloves (about 1 tsp)
• 2 (10-ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
• 2 tbsp chopped, pitted kalamata olives

Instructions

1. Preheat oven to 350 °
2. Coat 9-inch pie plate with cooking spray; set aside
3. Combine flour, salt, oregano and baking powder in a small bowl; set aside
4. Beat eggs with a whisk until frothy (about 1 minute); add milk, cheeses, onion and garlic. Add spinach and olives, stirring mixture well with a fork. sing a rubber spatula, fold the reserved dry ingredients into the spinach mixture. Transfer to prepared pie dish, and smooth top.
5. Bake at 350° for 45 minutes or until the filling is slightly puffed, lightly browned around the edges, and set in the center. Remove from oven and cool 5 minutes before serving.

6 servings (wedges); 183 cal

The whole purpose of this photo is to show that the finished product looked just like the recipe picture. That means it’s really easy it is to make! My food photography will get better. The yellow “happy face” plate didn’t help the image coloring but you can see there was a nice golden brown crust. I notice that I forgot to add some extra feta cheese across the top… yum-yum. This was also delicious when eaten cold the next day - like leftover pizza!

Recipe from November, 2005 Health magazine.