Crustless Spinach Pie With Feta Cheese
Fresh spinach and herbs sandwiched between a cheesy cake-like batter, all baked together to yield the-most-scrumptious Crustless Spinach Pie!
Servings: 8 pieces
For The Batter:
- 200 grams / 7 oz Greek yogurt
- 2 eggs
- 125 ml water
- 3 tablespoons olive oil
- ½ teaspoon salt
- 150 grams / 5.3 oz all-purpose flour
- 100 grams / 3.5 oz Feta cheese coarsely crumbled
- 2 tablespoons Gruyere or Kefalotyri cheese grated
For The Filling:
- 250 grams / 8.8 oz fresh spinach
- 2 small spring onions
- 1 tablespoon dill chopped
- 1 tablespoon parsley chopped
- 2 tablespoons olive oil
- 50 grams / 1.7 oz Feta cheese coarsely crumbled
For The Filling:
Remove the stems of the spinach and give the spinach a good rinse. Let it drain completely in a strainer. Then finely chop and add to a mixing bowl. Mince the spring onions, their green parts as well and add to the bowl along with the parsley and dill. Add the 2 tablespoons of olive oil and season with a pinch of salt (not too much because feta is salty enough) and pepper. Mix everything well.
Preheat oven to 190°C / 374°F.
Grease a round 28 cm / 11-inch pan with olive oil. Add half of the batter and spread it evenly to cover the bottom of the pan. Then add the filling evenly on top. Toss the crumbled feta on top of the spinach (the one that's for the filling). Then add 3 tablespoons of water into the remaining batter and give it a stir in order to make it a bit runnier, and spread spoonfuls of it on top of the spinach and feta filling. It doesn't matter if it doesn't cover the spinach completely. Sprinkle the grated Gruyere or Kefalotyri cheese all over on top along with a drizzle of olive oil.
Bake for about 1 hour and 10 minutes, until it gets deep golden on top.
Serving: 1piece | Calories: 253kcal | Carbohydrates: 17g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 419mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3173IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 2mg