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No Crust Greek Spinach & Feta Pie

The Greek classic without the guilt and still full of flavour. Healthy spinach and feta pie with no crust. High in protein, calcium & vitamin C. Only 110 calories and 3 WW points +.

Essentially, it is unwrapped spanakopita baked as a pie. Just the filling, no pastry. Made with fresh herbs, light feta cheese and frozen spinach, this pie is a great healthy alternative to green cupcakes this St. Patrick’s Day.

I’m not going to lie – your kids probably won’t eat it. Mine didn’t and as a kid I wouldn’t have either. Would you?!

I think most kids do not like mushrooms, onions, zucchini and spinach. Especially if they are cooked. I don’t blame them. As a kid I couldn’t stand slit peas, beans, cauliflower, spinach, zucchini and brussel sprouts.

But now, I made this pie and literally swallowed 2 pieces right away. So juicy, meaty and savoury. So easy to make – no extra work with the dough, sifting flour, sautéing veggies. Just mix together and bake. Loved it!

I liked it even more the next day. Some foods just taste better as leftovers, don’t you agree?!

You can easily substitute whole wheat flour for oat flour to make it gluten free. I’ve tried that with zucchini cakes and they turned out great. This pie is also vegetarian and is great for Meatless Mondays.

Questions of the Day:

1. What foods you didn’t like as a kid?

Like I mentioned above, I couldn’t stand any kind of split peas. Split pea soup was traditional lunch meal in Ukraine. I was lucky, my mom didn’t make it often, but my aunt was a huge fan of it. Because we lived together as a big Italian (Ukrainian) famiglia, I felt sorry for my cousin every time I watched him eating it.

Worst than split pea soup are only mashed split peas…with liver patties! Can you imagine?! It was served at most former Soviet Union daycares at least once a month. Food was included in the monthly fee so no mommy’s lunches back then. But I have to say, the food was really good except mashed peas and beef livers. It literally looked and smelled …uninviting.

I also didn’t like any kind of beans or zucchini. Zucchini in Ukraine are different – they are wider and much lighter in colour. My grandma panfried them with a little bit of flour, salt and pepper.

I was and still am a mushroom lover!  Growing up, every fall me and my mom used to go mushroom picking. It was fun!!! Never know how many you will find and once you find one, usually there is more around it. They grow in bunches.:) Kind of like winning a lottery…mushroom lottery.

There were so many different kinds of mushrooms and they smelled and tasted amazing! My love for this Healthy Crock Pot White Bean Mushroom Soup Recipe comes from childhood.

Healthy Crock Pot White Bean Mushroom Soup Recipe

Healthy Crock Pot White Bean Mushroom Soup Recipe

Tip of the Day: sautéed mushrooms are a great way to add flavour to meats without extra calories. Mushrooms, bell peppers, onions and garlic release a ton of flavour once pan fried.

Like in these Baked Chicken Breasts with Bell Pepper and Mushroom Medley.

Baked Chicken Breasts with Bell Pepper and Mushroom Medley Recipe

Baked Chicken Breasts with Bell Pepper and Mushroom Medley Recipe

2. What are your favourite leftover meals?

Admit it, certain meals just taste better the next day. Yes, leftovers can be great! I love leftovers and rarely ever throw out any food.

I believe that if you plan right, you won’t have to put food into the garbage. There are a lot of hungry people and animals all over the world. I think it’s non-sense to grow genetically modified food and disrespect it at the same time. And yet, unfortunately a lot of food goes to waste in North America today.:(

Being Ukrainian, I think borscht is probably the tastiest leftover food in the whole world! It tastes better as flavours of meat, beets and cabbage merry together with each day. Super healthy and yummy!

I usually make a big pot and we eat it for lunch and dinner, for a couple of days. If we had enough of it and there is still some borscht left, I freeze it in airtight plastic containers.

This Healthy & Kid Friendly Turkey Meatball Soup Recipe has the same destiny to be 2 in 1 meal.

Healthy & Kid Friendly Turkey Meatball Soup Recipe

Healthy & Kid Friendly Turkey Meatball Soup Recipe

I found this Low Carb & No Pasta Spaghetti Cheese Bake Recipe more flavourful and settled the next day.

Low Carb & No Pasta Spaghetti Cheese Bake Recipe

Low Carb & No Pasta Spaghetti Cheese Bake Recipe

So, Happy St. Patrick’s Day and I hope you enjoy this pie!

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Ingredients
2 packages (20 oz) frozen chopped spinach, thawed
1 1/2 cup feta cheese, light
3/4 cup green onions, chopped
1 cup dill, chopped
3/4 cup parsley, chopped
1/4 cup egg whites
1 egg
1 cup skim milk
1/2 cup whole wheat flour
3 cloves garlic, crushed
1/2 tsp baking powder
Pinch of salt
Ground black pepper to taste

Directions
1. Preheat oven to 400 F degrees.

2. Remove thawed spinach from the package and squeeze the liquid out with your hands over a colander placed in a sink or above a mixing bowl. You should end up with 10 oz of spinach.

3. In a mixing bowl combine spinach, feta cheese, green onions, dill, parsley, garlic, salt and ground fresh black pepper.

No Crust Greek Spinach & Feta Pie Recipe Mixture

4. In another bowl beat the egg and egg whites for 30 seconds. Add milk, flour and baking powder and whisk for another 30 seconds. Add this mixture into a bowl with other ingredients, mix. Pour it into coated with cooking spray pie dish and bake uncovered for 20-30 minutes or until a toothpick inserted in the middle comes out clean.

No Crust Greek Spinach & Feta Pie Recipe

5. Let it settle for at least 20 minutes before serving. Cut into 8 slices. Serve warm or cold. Makes great leftover food – tastes even better the next day. I love to eat it cold!

Nutritional Info

Servings Per Recipe: 8 slices

Amount Per 1 Slice:
Calories: 111.5
Total Fat: 2.4 g
Cholesterol: 26.3 mg
Sodium: 480.2 mg
Total Carbs: 12.5 g
Dietary Fiber: 3.1 g
Protein: 10.9 g
Weight Watchers Points +: 3
Weight Watchers Points: 2

No Crust Greek Spinach & Feta Pie Recipe

No Crust Greek Spinach & Feta Pie Recipe

Ingredients

  • 2 packages (20 oz) frozen chopped spinach, thawed
  • 1 1/2 cup feta cheese, light
  • 3/4 cup green onions, chopped
  • 1 cup dill, chopped
  • 3/4 cup parsley, chopped
  • 1/4 cup egg whites
  • 1 egg
  • 1 cup skim milk
  • 1/2 cup whole wheat flour
  • 3 cloves garlic, crushed
  • 1/2 tsp baking powder
  • Pinch of salt
  • Ground black pepper to taste

Directions

  1. Preheat oven to 400 F degrees.
  2. Remove thawed spinach from the package and squeeze the liquid out with your hands over a colander placed in a sink or above a mixing bowl. You should end up with 10 oz of spinach.
  3. In a mixing bowl combine spinach, feta cheese, green onions, dill, parsley, garlic, salt and ground fresh black pepper.
  4. In another bowl beat the egg and egg whites for 30 seconds. Add milk, flour and baking powder and whisk for another 30 seconds. Add this mixture into a bowl with other ingredients, mix. Pour it into coated with cooking spray pie dish and bake uncovered for 20-30 minutes or until a toothpick inserted in the middle comes out clean.
  5. Let it settle for at least 20 minutes before serving. Cut into 8 slices. Serve warm or cold. Makes great leftover food - tastes even better the next day. I love to eat it cold!
http://ifoodreal.com/no-crust-greek-spinach-feta-pie-recipe/

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14 Responses to “No Crust Greek Spinach & Feta Pie Recipe”

  1. Steph

    Hi, great recipe! Just wondering how much spinach in grams you used. I’d love to make this for hubby and the kids!
    thanks

    Reply
  2. afi dabashi

    hello from NYC!
    I’ve made a couple of your recipes and although they are delicious, they somehow don’t come out like the pictures! I’m a very cook but I must be doing something that I shouldn’t, because neither my cakes nor my spinach pie came out like yours! I wonder why. It’s more like a cream of spinach rather than a pie!
    I made the chocolate protein cake a couple of weeks ago for dessert when I had company. I followed the recipe step by step. The cake came out flat! And the icing was like syrupy and gooey! However, I presented it as Japanese black bean cake! Everybody loved it, including myself:) But it was just something else. It wasn’t what it was meant to be.
    They taste great though!

    Reply
    • Olena (iFOODreal)

      Hi Afi. Thanks for your feedback. Hmmmm, let’s troubleshoot. As for the spinach pie, did you squeeze out the liquid from the spinach completely with your hands? I could see it being watery because of that. I squeeze the water out really well. Also, maybe the size of the spinach packages was different?!
      As for the protein cake the only thing why it didn’t rise would be non-active baking powder. Gooey frosting could be a result of overcooked agave…
      I admire your creativity!!!:)

      Reply
      • afi

        Yes, Olena, definitely I overcooked the agave. Because it wasn’t becoming thick. So I thought if I cook it more, it’d become like an icing. It was the first time I ever cooked with agave.
        Thank you for letting me know.
        I’m going to try both of those recipes and see if I’m going to have any luck next time. I’m especially interested in the spinach pie.
        I’ll let you know what happens :)

        Reply
        • Olena (iFOODreal)

          The icing will become thick as it cools down. The coconut oil will solidify it. Don’t worry about that. The more you cook agave or sugar the more it hardens.
          Spinach pie – let it also cool down after cooking. And it will be more solid after refrigeration. And of course squeeze out water from spinach as much as you can.

          Reply
  3. afi

    Hi Olena,

    I just took out the spinach pie from the oven and it looks just great!
    I’m so happy because the first time it was a disaster for me. This is something I can eat every day. I didn’t put the cheese in though, just to save a few calories for now.
    I’m going to make this all the time now.

    Reply
    • Olena (iFOODreal)

      Hi Afi. Great to hear! By the way, this pie was featured by GLAMOUR magazine this week.:)
      I just made a similar quiche you might like too. It’s with cottage cheese, zucchini, sundried tomatoes and feta on top. Will post it within next week or two. Have a great week!

      Reply
      • afi

        Hi Olena,

        So happy to hear that your spinach pie was in Glamour magazine! It sure deserves to be there. I made it again today! It’s just THE most delicious food/snack! And because I don’t put the cheese in, I save some calories there.
        I’m looking forward to make your new pie next week :)

        All the best,
        afi

        Reply
  4. SarahS

    Hi I’d love to make this, i used to work in a cafe where we made a spinach and feta pie, it was delicious but it wasn’t as healthy as this one!You say you used fresh herbs, I was wondering if you could swap and use dried herbs instead?If so do you have any idea what quantity I should use?I’m guessing a cup of dill would be a bit strong!Also could you recommend any good substitutes for dill and parsley that would complement the flavours of the dish.I’m not a big fan of dill and i’m not sure what i can get my hands on out here (I’m living in Poland.I would really appreciate any ideas you have.Thanks.

    Reply
    • Olena (iFOODreal)

      Hi Sarah. Dried herbs are much more concentrated than fresh herbs. Start by adding 2 tbsp dried parsley + 1 tbsp dried oregano, basil or thyme or just 2 tbsp italian herbs mix, and work your way up from there. Just taste the mixture before adding eggs and adjust to your liking. Those would work the best with this spinach feta pie if you don’t like dill (I think dill is the best for this pie though:)). And do not skip fresh green onions.:)

      Reply
  5. Carla

    Loved the Spinach Pie! Made it today and it was a hit. I can’t wait for the leftovers.

    Reply
    • Lenochka

      Yay! Glad to hear that! I just tested a similar Enchilada Zucchini Quiche last night and it was a hit too! You are right, leftovers are even better.

      Reply

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