Spanikopita Pie (Edit recipe)

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All the filling of a spanakopita without any of the phyllo folding. Spinach, feta, dill, leek and scallion go into a single deep-dish crust, and it slices like a quiche. Blind-bake the shell for eight minutes before the filling goes in. Spinach releases a lot of water, and a raw base underneath it turns to paste.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 6

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 lb Spinach, washed, stems removed, and chopped
3 pieces Scallions, washed and chopped
1 whole Leek, cleaned and chopped (only the white part is used)
1 whole Yellow Onion, chopped
1/2 cup Fresh Dill, chopped
1 cup Feta Cheese, crumbled
2 whole Egg, beaten
1/2 tsp Salt
1/4 tsp Black Pepper
1 whole Whole Wheat Pie Shells, 1 whole wheat 8" deep dish pie crust

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a large saucepan and saute scallions, leek, and onion until golden. Add in the spinach and saute until the water has cooked off. Turn off flame and let it cool. Pour into a bowl.
Preheat oven to 400F. Put the pie shell in the oven for 8 minutes. Remove and lower temperature to 375F.
Add dill and feta to the bowl and mix well with the onion mixture. Add salt, pepper, and eggs, and stir well. Pour mixture into the pie shell.
Bake for 35 minutes. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	181
Fat:	13 g
Carbohydrates:	8 g
Protein:	9 g
Cholesterol:	21 g
Sodium:	676 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.