Crustless Spinach Pie
This crustless spinach pie is a delicious and convenient dish perfect for a meatless meal. This Greek-inspired pie is made with all the yummy flavours you would find in a spanakopita or Greek spinach pie but with out the phyllo. It’s loaded with spinach, cheese, fresh herbs, green onions and some eggs and flour to help bind everything together. This easy to make dish is perfect for breakfast, brunch, lunch, or dinner and eaten warm or cold.
Crustless Pie Or Quiche?
I guess you could call this recipe a crustless quiche recipe but I actually have a separate recipe for that - it’s my easy crustless quiche. But, it’s loaded with spinach and cheese and way less eggs than a quiche so I chose to call it a crustless pie. It is basically a spinach phyllo pie or spanakopita without the phyllo. So basically the filling but with some flour to help bind and make it sliceable.
Crustless Spinach Pie Recipe Ingredients
- SPINACH: I always use fresh spinach for this recipe.
- BAKING POWDER: For a bit of lift and leavening.
- FLOUR: I used plain all purpose flour but you can also use gluten free 1:1 flour if you prefer a gluten free version.
- YOGURT: I use Greek Yogurt. It adds richness and moisture to the batter. You could easily swap it out for cottage cheese or ricotta cheese if you prefer 3 cheeses in this pie.
- EGGS: You will only need 2 eggs for this pie for binding
- SCALLIONS: They add really nice fresh flavor to the pie
- OLIVE OIL: I use extra virgin olive oil and it adds richness to the pie plus I use it to sauté the spinach and shallots with.
- FRESH HERBS & SPICES: I use a combination of fresh herbs and spices in this recipe. For fresh herbs I use fresh dill, fresh mint and fresh parsley.
- LEMON ZEST: It is optional to add but it adds a nice hint of lemony flavor that works well here.
- CHEESE: There is a variety of different cheeses in this casserole. I always use feta and parmesan cheese. You can use shredded mozzarella cheese, cheddar cheese, or goat gouda, and sheep or goat’s milk feta cheese or vegan feta, or pecorino.
- VARIATIONS: You can experiment with other vegetables or seasonings in this recipe. Just make sure the veggies are cooked first. Some ideas include: broccoli, zucchini, cauliflower, roasted red peppers, olives, bacon, ham, and mushrooms. For more flavor you could also add in ½ teaspoon dried garlic or 1 minced fresh garlic clove.
How To Make Crustless Spinach Pie
- Sauté Spinach: Sauté spinach with the fresh herbs, scallions and shallot until softened. Set aside to cool.
- Whisk Dy Ingredients: Flour, baking powder, salt and pepper.
- Whisk Wet Ingredients: Yogurt, eggs, olive oil and lemon zest. Followed by the feta cheese and spinach mixture.
- Combine Wet & Dry Ingredients: Stir the flour mixture into the spinach cheese batter until fully incorporated.
- Bake & Cool: Transfer batter to pan, drizzle top with olive oil and sprinkle with Parmesan cheese. Bake until golden then cool 15 minutes before slicing.
No Crust Greek Spinach Pie Storage, Make Ahead & Freezing:
- STORAGE: Wrap and STORE any leftovers in an airtight container for up to 3 days. REHEAT single servings in the microwave in 30-second increments until warmed through, approximately 60-90 seconds total.
- MAKE AHEAD: To prep in advance, you can make the recipe up until the point of baking, cover and refrigerate, and bake the following day.
- FREEZING: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. If you want to freeze it in single-servings, wrap them up individually or flash freeze individual slices on a baking sheet before you place them in a freezer-safe bag.
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Recipe
Servings: 6
Prep Time: 10 mins
Cook Time: 35-45 mins
Total Time: 45-55 mins
Ingredients
- 8 oz baby spinach, washed and chopped
- 4 green onions, sliced
- 1 small shallot peeled and minced
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh mint
- 2 tablespoons minced fresh parsley
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon lemon zest
- ¼ cup olive oil + 2 tablespoons plus more for drizzling
- 1 cup plain Greek yogurt
- 6 oz feta cheese, crumbled
- 2 large eggs
- 2 tablespoons Parmesan cheese
Directions
- Preheat your oven at 350°F. Grease an 11x8 or 8x8 baking pan well with olive oil. Set aside.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the spinach, shallot, green onions, mint, dill, parsley and cook stirring until the spinach has wilted, and shallot is softened, approx 5 min. Remove from heat once done and set aside to cool.
- In a small bowl whisk together the flour, baking powder, salt and pepper.
- In a large mixing bowl, whisk together the yogurt, eggs, remaining olive oil and lemon zest until combined.
- Add the feta cheese, and the spinach mixture to batter and stir well to combine.
- Add the flour mixture to the batter and stir well until flour is fully incorporated.
- Transfer batter to prepared pan and spread out evenly. Drizzle over a little extra olive oil over top batter and then sprinkle the Parmesan cheese over top.
- Transfer to preheated oven and bake for 30-40 minutes or until top and edges are deeply golden brown.
- Once done remove from oven and allow to cool 10-15 minutes before slicing. Enjoy!
Recipe Note
- The smaller the baking dish the thicker the pie will be and the longer it may need to bake.
