17 May 2019

Recipe: Easy Spinach-Feta Pie

I haven't shared a recipe for a while, and early in March of this year, I mentioned trying a new recipe that was a big hit with us, and promised to let you in on it.  So though it took me a while, here you go.  Let me know if you try it, and what you think.

The original recipe can be found at Skinnytaste, and is for a crustless, lower fat pie.  When I tried it, I didn't have lowfat ingredients, and I also decided to put it into a pie crust we had in the freezer.  It's one of those recipes that is pretty easy to make your own, depending on ingredients that you have on hand or that you prefer.  And the resulting pie is kinda-but-not-a-quiche.  You really don't taste the eggs, as in a quiche - rather, they work as more of a binding agent.  This dish has quickly become a fave at our house.

Image from the Skinnytaste site, of their original version - but you get the idea, right?

Easy Spinach-Feta Pie


  • 1 frozen pie crust (of course you can also make your own - I have no talent for that)
  • 10 oz. frozen spinach, thawed and with the liquid squeezed out
  • 1/2 cup chopped scallions
  • 2 T. chopped fresh dill 
  • 2 T. chopped fresh parsley
  • 1 T. chopped fresh oregano
  • 1/2 cup (2.5 oz.) crumbled feta cheese
  • 2 T. grated Romano cheese
  • 1/2 cup flour
  • 1 tsp. baking powder
  • 2/3 cup milk
  • 1 tsp. olive oil
  • 2 large eggs, beaten
  • 1/2 tsp. kosher salt
  • Pepper to taste


1.  Take pie crust out of freezer and set aside while you prepare the filling.

2.  Preheat oven to 400 degrees Fahrenheit.

3.  Mix spinach, scallions, herbs, and feta cheese together and pour into the pie crust.

4.  Sift flour and baking powder together in a medium-sized bowl; add the remaining ingredients, mix well, and pour on top of other ingredients already in the pie crust.

5.  Bake 28-33 minutes, or until a knife inserted in the middle of the pie comes out clean.  Let it stand for 5 minutes before serving.

Of course, you can substitute dried herbs for the fresh ones, and I used Romano cheese, but I'm sure others would be just fine - use what *you* have and/or like!

Leftovers will keep for up to a week in the refrigerator if well wrapped or in a Tupperware container, and can be reheated in the microwave easily.

Bon appetit - and happy weekend!


Dee said...

YUM ..............when I can't make it to Yanni's, this sounds PERFECT!

Wanderingcatstudio said...

Hmmm... I wonder how it would be with ricotta instead of feta. (Not a fan of feta)

Araignee said...

Mmmmmm......that does look delish!!! I love feta but never think about cooking with it. I'll have to give this a try.

Lilly's Mom said...

Thank you dear Bridget for sharing this fantastic recipe. It looks delicious! And, I have all the ingredients to make it. Enjoy your weekend dear friend. Pat xx

AsKatKnits said...

Oh, yum! Thank you for sharing! (and I almost always have a pie crust in the freezer!)

kathy b said...

Yum yum yum Fireman loves spinach