Okay, confession time. There are some recipes that you just stumble upon, and they just *work*. They become the ones you whip out when company’s unexpectedly coming over, or when you’re just craving something comforting and delicious without a ton of fuss. For me, that recipe is this incredible crustless SPINACH FETA pie. It’s like a hug in edible form, and honestly, it’s become my secret weapon. I remember the first time I made it, I was trying to replicate something similar I’d had at a Greek festival years ago, and I was convinced I’d mess it up. But oh my goodness, the smell that filled my kitchen! It was so fragrant, so inviting. And the taste? Absolutely divine. It’s got all the savory goodness of a classic spinach pie, but without the tricky pastry crust. If you’re a fan of spanakopita but maybe find rolling out dough a bit daunting, this crustless spinach feta pie is going to be your new best friend. It’s truly a lifesaver on busy weeknights when you want something wholesome and satisfying without spending hours in the kitchen. This one’s a winner, folks!
What is a crustless spinach feta pie?
So, what exactly is this magical dish I’m raving about? Think of it as a super-simplified, incredibly delicious take on those traditional savory pies, but without the pastry. It’s essentially a rich, creamy, cheesy filling packed with vibrant spinach and salty feta cheese, all baked together until golden and wonderfully set. The “crustless” part is the real game-changer here – instead of dough, we create a lovely base and top with a batter that bakes up to a tender, slightly custardy finish. It’s like a savory quiche met a delightful frittata and had a love child that’s even easier to make. The name itself, crustless Spinach Feta pie, just tells you what it is: simple, straightforward, and utterly delicious. No fuss, no fancy techniques, just pure, unadulterated flavor that’s unbelievably satisfying. It’s the kind of dish that feels both rustic and elegant, perfect for any meal of the day.
Why you’ll love this recipe?
What are some of the best reasons to try this crustless Spinach Feta pie?flavor is out of this world. You get that lovely tang from the feta, the earthy goodness of spinach, and a subtle hint of herbs that just sings. It’s savory, satisfying, and has just enough richness to feel truly special. Then there’s the simplicity. I’ve made this countless times, and it’s genuinely so easy. No wrestling with pastry dough that sticks to everything or tears at the worst possible moment. The batter comes together in minutes, and the filling is just a matter of chopping and stirring. It’s the perfect recipe for those nights when you’re tired but still want to eat something homemade and good for you. And let’s talk Cost-efficiency: What is the best way to measure cost-efficiency?! The ingredients are pretty standard pantry staples or easily found at any grocery store. Spinach, feta, eggs, a little flour – it all adds up to a very budget-friendly meal that doesn’t skimp on flavor. What I love most about this crustless spinach feta pie is its incredible versatility. You can serve it for breakfast alongside some fresh fruit, as a light lunch with a simple salad, or even as a hearty dinner with roasted vegetables. It’s also fantastic for potlucks or picnics because it travels so well and can be enjoyed warm or at room temperature. It’s just one of those dishes that consistently delivers, no matter how many times I make it. It’s a far cry from a complicated layered pastry, but it delivers all the comforting essence of a traditional pie with so much less effort. I’ve even made it for my kids when they’ve had friends over, and it disappears in minutes – they always ask for seconds!
How to Make Crustless Spinach Feta Pie
Quick Overview
Making this crustless spinach feta pie is a breeze! You’ll simply whisk together a simple batter, gently fold in your spinach and feta filling, pour it into a prepared baking dish, and bake until golden and puffed. The magic happens as it bakes, creating a tender, flavorful structure that holds all those delicious pockets of cheese and spinach. It’s remarkably forgiving, and the result is always a crowd-pleaser, perfect for any meal.
Ingredients
For the Main Batter:
* 4 large eggs: These are the backbone of our pie, giving it that lovely custardy texture. Make sure they’re at room temperature for the best emulsification.
* 1 cup milk (whole or 2% recommended for richness): I’ve tested this with almond milk and it actually made it even creamier! Feel free to use your preferred milk, but whole milk really adds a lovely depth.
* ½ cup all-purpose flour: This helps bind everything together. Don’t go too crazy with the flour; we want it tender, not tough.
* ⅓ cup olive oil: For a smooth, tender crumb. You could use melted butter, but olive oil gives it a distinct, lovely flavor that pairs so well with the feta.
* 1 teaspoon baking powder: Our little secret for a bit of lift and tenderness.
* ½ teaspoon salt: Just enough to enhance all the other flavors.
* ¼ teaspoon Black Pepper: Freshly ground is always best if you have it!
For the Filling:
* 10 ounces frozen chopped spinach, thawed and squeezed VERY dry: This is crucial! Squeeze out as much moisture as humanly possible. I usually wrap it in a clean kitchen towel and wring it out like a wet washcloth. Waterlogged spinach will make your pie soggy.
* 6 ounces feta cheese, crumbled: Good quality feta makes a difference here. I love a sheep’s milk feta for its tangy, slightly salty kick.
* ½ cup finely chopped onion or 1 tablespoon onion powder: I often use onion powder when I’m in a real hurry, but fresh onion adds a lovely sweetness.
* 2 cloves garlic, minced (optional, but highly recommended!): Adds a fantastic punch of flavor.
* Pinch of nutmeg: This is a classic pairing with spinach and adds a subtle warmth that’s just heavenly.
For the Glaze:
* 2 tablespoons melted butter: For a lovely golden-brown finish.
* Pinch of sesame seeds (optional): For a little crunch and visual appeal.
* Extra sprinkle of feta (optional): Because who can resist more cheese?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 375°F (190°C). While it’s warming up, lightly grease a 9-inch pie plate or an 8×8 inch baking dish. I usually use a bit of butter or cooking spray. This step is super important to make sure your beautiful crustless spinach feta pie doesn’t stick. Nobody wants to lose half their pie to the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Just a quick whisk to make sure everything is evenly distributed. This ensures your leavening agent and seasonings are spread throughout the batter for a consistent bake. It’s a small step, but it really does make a difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, whisk the eggs until they’re nice and frothy. Then, gradually whisk in the milk and olive oil until everything is well combined. Make sure you get a good whisk going; we want it smooth and emulsified. This is where the richness and tenderness of the pie really start to build.
Step 4: Combine
Now, pour the dry ingredients into the wet ingredients. Gently whisk until just combined. Please, for the love of all that is delicious, do NOT overmix! A few small lumps are perfectly fine, even desirable. Overmixing develops the gluten in the flour, which can make your pie tough instead of tender. We’re aiming for a smooth, pourable batter.
Step 5: Prepare Filling
In another bowl, combine your thoroughly squeezed spinach, crumbled feta cheese, chopped onion (or onion powder), minced garlic (if using), and that pinch of nutmeg. Give it a good stir to distribute the ingredients evenly. Taste a tiny bit of the filling mixture – sometimes the feta is saltier than others, so you can adjust seasoning here if you think it needs it. Remember, the batter has salt too!
Step 6: Layer & Swirl
Pour about half of the batter into your prepared baking dish. Spoon the spinach and feta filling evenly over the batter. Then, carefully pour the remaining batter over the filling. You want to try and cover most of the filling. You can use a spoon or a spatula to gently spread it out. I sometimes like to gently swirl the top layer of batter into the filling with the tip of a knife or a skewer for a pretty marbled effect, but it’s totally optional!
Step 7: Bake
Pop the dish into your preheated oven. Bake for 35-45 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so keep an eye on it after the 35-minute mark. If the top is browning too quickly, you can always loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, carefully remove the pie from the oven. Let it cool in the dish for at least 10-15 minutes before slicing. This is a *crucial* step for the pie to set up properly. While it’s cooling, brush the top with the melted butter. If you like, sprinkle with sesame seeds and a little extra feta. This adds a lovely sheen and extra flavor.
Step 9: Slice & Serve
After it’s had a chance to rest, slice your crustless spinach feta pie into wedges and serve warm. The aroma alone is enough to make everyone gather in the kitchen! It holds its shape beautifully once it’s cooled a bit, making it easy to serve. Enjoy that delightful combination of fluffy batter and savory filling!
What to Serve It With
This crustless spinach feta pie is surprisingly versatile and pairs beautifully with a variety of dishes, depending on what meal you’re serving. For a delightful breakfast, I love it alongside some fresh, vibrant berries or a small bowl of Greek yogurt with a drizzle of honey. A good cup of coffee or a soothing herbal tea is the perfect accompaniment. For a more elaborate brunch, you can elevate it with some smoked salmon on the side, a simple arugula salad with a lemon vinaigrette, and perhaps some mimosas or a refreshing bellini. The pie itself looks quite elegant on a brunch table. If you’re looking to serve it as a light dessert – yes, it works! – I’d suggest a dollop of crème fraîche or a very light, slightly sweet fruit compote. It’s that satisfying without being heavy. And for those cozy snacks or a light lunch, it’s perfect on its own, but I also love it with a hearty lentil soup or a simple side salad. My family has a tradition of having this on stormy afternoons with hot chocolate; it’s pure comfort. It really is the kind of dish that fits into any part of your day.
Top Tips for Perfecting Your Crustless Spinach Feta Pie
Over the years, I’ve learned a few tricks that I think really make this crustless spinach feta pie sing. Firstly, when it comes to the zucchini prep (wait, zucchini? Oh my goodness, I’ve been rambling and I meant SPINACH prep!). Okay, sorry about that little brain hiccup! So, for the spinach prep, the absolute MOST important thing is squeezing out every last drop of moisture. I can’t stress this enough. Use a clean kitchen towel, cheesecloth, or even your hands. Waterlogged spinach is the enemy of a good, set pie. Grating the spinach if you use fresh is also an option, but frozen, well-squeezed spinach is my go-to for convenience. For mixing advice, remember my warning about overmixing the batter. Just combine until you don’t see any dry flour streaks. A few lumps are your friends! It ensures a tender texture. For swirl customization, if you decide to swirl, don’t go too deep or you’ll just mix everything into one color. A gentle swirl on the top layer is all you need for a pretty visual. For ingredient swaps, if you don’t have feta, a good quality goat cheese or even a sharp white cheddar could work, though the flavor profile will change. For the milk, I’ve tried it with oat milk and it was still great, just a little less rich. And for baking tips, always trust your oven over the clock. Ovens can be so different! Use the toothpick test as your guide. If your oven tends to brown the top too quickly, place the pie on a lower rack or tent it with foil towards the end of baking. For glaze variations, if butter isn’t your thing, a light brushing of olive oil before baking can also work, though it won’t give quite the same golden sheen. Some people even like to add a sprinkle of dried herbs like oregano or dill to the batter for an extra flavor boost.
Storing and Reheating Tips
One of the things I love most about this crustless spinach feta pie is how well it keeps. If you have any leftovers (which is rare in my house!), storing them is a cinch. At room temperature, it’s best to let it cool completely and then cover it loosely. It should be fine for a few hours, especially if your kitchen isn’t too warm. For longer storage, your refrigerator is your best friend. I usually wrap the cooled pie tightly in plastic wrap or place it in an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The quality stays really good, and it’s so convenient to have on hand for a quick meal. If you want to keep it even longer, this pie freezes surprisingly well! Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can stay in the freezer for about 2-3 months. To reheat, the best way is usually to let it thaw in the refrigerator overnight and then warm it gently in a 350°F (175°C) oven until heated through. If you’re in a hurry, you can reheat slices directly from frozen in the oven, but it will take longer. For the glaze timing, I always recommend adding it AFTER the pie has baked and cooled slightly. If you glaze it before baking, the butter can burn. If you’re reheating a previously glazed pie, you might want to add a little fresh butter or even a drizzle of olive oil before popping it back in the oven to freshen it up.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite crustless spinach feta pie! It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out. The combination of fluffy, tender batter with the salty feta and earthy spinach is just pure magic. It’s comforting, incredibly flavorful, and so forgiving. I truly believe everyone needs a recipe like this in their repertoire – one that’s reliable, delicious, and brings a smile to everyone’s face. If you love the flavors of spanakopita but want an easier route, or if you’re just looking for a fantastic savory baked dish, please give this crustless spinach feta pie a try. I’m so excited for you to experience how easy and rewarding it is! You can find more delicious and easy recipes on my blog, and I’d be thrilled if you’d explore those too. Please, if you make this, leave a comment below and let me know how it turned out! I love hearing about your kitchen adventures and seeing your creations. And if you have any fun variations or tips to share, I’m all ears! Happy baking!
Crustless Spinach Feta Pie
Ingredients
Main Ingredients
- 10 oz frozen spinach, thawed and liquid squeezed out
- 0.5 cup scallions, chopped
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 0.5 cup reduced fat crumbled feta
- 2 tbsp grated asiago cheese (or Parmesan, Romano)
- 0.5 cup white whole wheat flour
- 1 tsp baking powder
- 0.67 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 0.5 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Lightly spray a pie dish with oil.
- In a bowl, combine the squeezed spinach, chopped scallions, dill, parsley, feta cheese, and asiago cheese. Spoon this mixture into the prepared pie dish.
- In a separate medium bowl, sift together the flour and baking powder.
- Add the milk, olive oil, beaten eggs, salt, and pepper to the dry ingredients. Blend until well combined. Pour this batter evenly over the spinach mixture in the pie dish.
- Bake for 28 to 33 minutes, or until a knife inserted into the center comes out clean. Let the pie stand for at least 5 minutes before serving. Cut into 6 slices.
