Easy Crust-less Spinach and Feta Pie

Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle’s

circumference to its diameter (3.14), I can’t think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

Easy Crust-less Spinach and Feta Pie

Servings: 6 • Serving Size: 1/6th of pie • Points : 3 pts • Smart Points: 4

Calories: 126 • Fat: 5 g • Protein: 8.8 g • Carb: 12 g • Fiber: 2.5 g • Sugar: 1.7 g

Sodium: 433 mg

10 oz frozen spinach, thawed and liquid squeezed out

1/2 cup scallions, chopped

2 tbsp chopped fresh dill

2 tbsp chopped fresh parsley

1/2 cup (2.5 oz) reduced fat crumbled feta

2 tbsp grated Asiago cheese (or Parmesan, Romano)

1/2 cup white whole wheat flour (Bob’s Red Mill)

1 tsp baking powder

2/3 cup fat free milk

1 tsp olive oil

Original pictures take c5.staticflickr.com site

2 large eggs, beaten

1/2 tsp kosher salt

fresh cracked pepper to taste

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.

Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.