I’m not sure exactly how “crustless” this really is but let’s roll with it. Got a big bunch of spinach in this week’s CSA box and while I do love me some spanakopita, I don’t think the MD loves layers of buttery phyllo. So I looked for a crustless, quiche-y version and here we are. Phyllo is swapped out for a batter-like base and topping—and I swapped out the recipe’s all-purpose flour for whole wheat (King Arthur’s golden wheat) to bring it more in line. It’s absolutely delicious and I didn’t miss the phyllo at all. Aside from the batter it does also have eggs and cheese, although accounting for portion sizes they’re really not too off what the MD suggests (maybe a bit more cheese than I’d have in a day) but I’m labeling this “close enough” anyway just to keep the peace. 😁 Salad on the side, as always. And I’ll be freezing half of the bake for quick lunches.
Recipe link (looks like there are a lot of good ones on this site): https://realgreekrecipes.com/crustless-spinach-pie/
by mariwil74
3 Comments
What’s a CSA box?
looks delicious!
Oh my goodness, my godparents are Greek and introduced me to spanakopita it’s been one of my favorite foods since I was a small child.
I’ve been half-assing it by nuking some fresh spinach, drizzling it with olive oil then topping it with feta and nuking it again until the cheese melts. It actually scratches the itch for that flavor profile but your method looks so much better!