EASY CRUST-LESS SPINACH AND FETA PIE
Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!
Provided by Gina
Categories Appetizer
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F°.
- Lightly spray a pie dish with oil.
- 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. Cut into 6 slices.
Nutrition Facts : ServingSize 1 /6th of pie, Calories 126 kcal, Carbohydrate 12 g, Protein 9 g, Fat 5 g, SaturatedFat 2.3 g, Cholesterol 69 mg, Sodium 433 mg, Fiber 2.5 g, Sugar 1.5 g
CRUSTLESS MUSHROOM SPINACH TART
"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
SPINACH TART WITH OLIVE-OIL CRACKER CRUST
In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.
- Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.
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