Photo: James Carrier; Styling: Shaz Arasnia
Prep Time
45 Mins
Cook Time
30 Mins
Yield
6 servings (serving size: 1 wedge)

This meatless entrée delivers the taste of the traditional Greek spinach pie without the hassle of phyllo dough.

Eggs and cheese are a great source of protein, but they are high in saturated fat, so limit your intake. Spinach is a great addition for folate and vitamin C.

Recipe Is:

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 9-inch pie plate with cooking spray; set aside.

Step 3

Combine flour, salt, oregano, and baking powder in a small bowl; set aside.

Step 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. Using a rubber spatula, fold the reserved dry ingredients into the spinach mixture. Transfer to prepared pie dish, and smooth top.

Step 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.

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