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.


Credit: James Carrier; Styling: Shaz Arasnia

Recipe Summary test

45 mins
30 mins
1 hr 15 mins
6 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

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

  • 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.

  • 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.

Nutrition Facts

183 calories; fat 9g; saturated fat 5g; mono fat 3g; poly fat 1g; protein 13g; carbohydrates 14g; fiber 3g; cholesterol 125mg; iron 3mg; sodium 483mg; calcium 338mg.