Healthy: Greek Style Spinach-Feta Pie

Post On: 7 September 2012
September 7, 2012
Greek Style Spinach-Feta Pie full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this Greek Style Spinach-Feta Pie on food full of health recipe blog. This dusk we made a Greek Style Spinach-Feta Pie for dinner.  The membrane was made with almond flour.  The stuffing was abounding and tasty and chocked full of spinach, feta, seasonings, eggs and a tiny half-n-half.  It was positively delicious.  It is substantially one of my the one preferred wheat/gluten giveaway recipes so far.  we poured over countless quiche recipes and usually didn’t find only what we was seeking for, so we put one together myself.  It reminds me of the flavors of Greek Spanikopita (only richer since this one has eggs in it and almond membrane instead of flaky phyllo fritter crust).  we snapped multiform photos of the credentials and accomplished product as good as the recipe for we to see below.  Enjoy!

Fresh spinach has been “wilted”
Ready to cut in the almond flour, egg, butter and Greek Seasoning
Filling is ready to be poured in to the easily oven oven baked crust
The spinach-feta cake cut in to pleasing slices.

Greek Style Spinach-Feta Pie

3 cups almond flour
4 tablespoons cold butter, diced in to tiny cubes
1 egg
1 teaspoon Greek Seasoning (or Italian Seasoning), optional

10 oz uninformed spinach, chopped coarsely
8 oz feta cheese, crumbled
2 tablespoons olive oil or butter
1/2 crater onion, chopped
2 cloves garlic, minced
1/2 teaspoon dill
1 teaspoon grated lemon peel
Freshly belligerent black pepper, to taste
5 eggs
1/2 crater half-n-half

Preheat oven to 350 degrees F.  Place all membrane reduction in a middle bowl.  Cut butter and egg in to flour with a fritter knife until reduction resembles tiny pebbles and the flour is entirely dank (the same approach we hope for a cake crust).  Press membrane reduction in to cake plate or spicy pan (I used a 10″ pyrex cake dish).  Bake for we estimate fifteen mins or until easily browned; mislay from oven and set aside.

Increase oven temp to 350 F degrees.  In a non-stick skillet, saute onions and garlic in olive oil until translucent; mislay and set aside.  In the same skillet, saute spinach usually until wilted.  Drain and press as most of the glass out of the spinach as probable (I use a filigree sieve and press it with the back of a spoon).  Place good emptied spinach in a middle bowl; supplement oven baked onions and garlic, feta, dill, lemon peel, pepper, eggs and half-n-half.  Mix until good combined.  Pour reduction in to the easily oven oven baked membrane and bake at 350 F for fifteen minutes; reduce oven temp to 325 F (so corner of membrane doesn’t over brown); bake for an one more 15-20 mins or until stuffing and eggs have been set and oven baked .  If core still seems a tiny jiggly, cook an one more couple of minutes.

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