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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.
3 tbsp olive oil
1 lb spinach- washed, stems removed, and chopped
3 scallions- washed and chopped
1 leek- cleaned and chopped (only the white part is used in between the hairs and the long leaves)
1 onion, chopped
½ cup fresh dill, chopped
1 cup feta cheese- crumbled
2 eggs- beaten
½ tsp salt
¼ tsp pepper
1 whole wheat 8' deep dish pie crust
1Heat 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.
2Preheat oven to 400F. Put the pie shell in oven for 8 minutes. Remove from toaster and lower temperature to 375F.
3Add 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.
4Bake for 35 minutes. Enjoy!
Ingredients
3 tbsp olive oil
1 lb spinach- washed, stems removed, and chopped
3 scallions- washed and chopped
1 leek- cleaned and chopped (only the white part is used in between the hairs and the long leaves)
1 onion, chopped
½ cup fresh dill, chopped
1 cup feta cheese- crumbled
2 eggs- beaten
½ tsp salt
¼ tsp pepper
1 whole wheat 8' deep dish pie crust
Directions
1Heat 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.
2Preheat oven to 400F. Put the pie shell in oven for 8 minutes. Remove from toaster and lower temperature to 375F.
3Add 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.
4Bake for 35 minutes. Enjoy!
