 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This meatless entrée delivers the taste of the traditional Greek spinach pie without the hassle of phyllo dough. Ingredients:
cooking spray |
1/2 cup all-purpose flour |
1/4 teaspoon kosher salt |
3/4 teaspoon dried oregano |
1/2 teaspoon 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 (about 1/4 medium onion) |
2 garlic cloves, minced (about 1 teaspoon) |
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
2 tablespoons chopped pitted kalamata olives |
Directions:
1. Preheat oven to 350°.
2. Coat a 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. Using 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.
|
|