Last night we had spinach and feta pie for supper. It is a surprisingly universally accepted dish in my home. I like it as an “easy” week night meal, because I can do almost all the prep the night before and then when we want to eat it, I can pour the filling in the shell and bake it and then 35 minutes later we have supper. It is a vegetarian dish with protein source from the eggs and cottage cheese and iron from the spinach.
Spinach and Feta Pie
Ingredients
- 1 tbsp olive oil
- 1/3 cup onion minced
- 300 grams frozen spinach thawed and drained
- 2 eggs
- 1 cup cottage cheese
- 1/3 cup feta cheese crumbled
- 1 tsp dried dill
- 1 tsp dried parsley
- zest of 1 lemon
- 1 9 inch deep dish pie shell
Instructions
- Heat oil in a pan over medium heat. Sautee onions until translucent. Add frozen spinach and turn off heat. Set aside.
- In mixing bowl, beat eggs . Add cottage cheese, feta, herbs, and lemon zest. Stir. Add spinach and onion mixture. Optional: place filling mixture in food processor and pulse until desired consistency.Optional: if preparing filling ahead of time, place covered in fridge until ready to use.
- Pour filling into pie crust. Bake at 375 for 35 minutes. Enjoy!