Crustless Spinach Pie
Delight in the simplicity and wholesome flavors of this Crustless Spinach Pie, a perfect blend of nutrient-packed fresh spinach, creamy feta, and gooey mozzarella embraced in a light, fluffy egg base. This low-carb, savory pie skips the crust but not the flavor, featuring a golden Parmesan topping for the perfect finishing touch. With just 15 minutes of prep and a one-skillet sauté to wilt the spinach and infuse it with garlic and onion, this recipe is as easy as it is comforting. Perfect as a hearty breakfast, a light lunch, or a simple weeknight dinner, this versatile dish is baked to perfection in just 35 minutes. Serve warm or at room temperature, and enjoy a fuss-free, vegetarian meal that’s packed with protein, greens, and irresistible cheesy goodness.
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 pieces large eggs
- 240 milliliters milk (whole or 2%)
- 115 grams feta cheese, crumbled
- 115 grams shredded mozzarella cheese
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams grated Parmesan cheese
- 1 tablespoon butter or nonstick spray (for greasing the pan)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch pie dish or baking dish with butter or nonstick spray and set aside.
Wash the spinach thoroughly, then dry it using a salad spinner or towels. Roughly chop the spinach into smaller pieces.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the chopped spinach to the skillet in batches, stirring frequently, until the spinach is wilted and any excess liquid has evaporated. Remove from heat and allow it to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and salt and pepper. Gradually whisk in the flour and baking powder until smooth and fully incorporated.
Fold the cooked spinach mixture into the egg batter. Add in the feta cheese and shredded mozzarella, stirring gently to combine.
Pour the batter into the prepared pie dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the pie is set in the center. You can test doneness by inserting a toothpick into the center—it should come out clean.
Let the crustless spinach pie cool for about 5 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 6131 mg | 267% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.0 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2573 mg | 198% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
