Greek Spinach Pie

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Mary Pat Kuppig is a Le Cordon Bleu graduate and a former LA Times Test Kitchen intern.

photo-29What’s unique about this pie is that there’s no crust and I still love it. It’s only about 125 calories and the flavor is really tremendous. They say fat is flavor, but this is minimal fat and beaucoup flavor!

Mary Pat Kuppig’s Greek Spinach Pie

1 Tbs olive oil
½ lb mushrooms, sliced thin
1 Tbs lemon juice, freshly squeezed, about 1 lemon
10 oz fresh baby spinach, roughly chopped
1/8 tsp nutmeg, ground or whole, grated
Sea salt and freshly ground black pepper

2 eggs, beaten
1 cup feta cheese, crumbled
1 cup mozzarella cheese, part-skim, shredded
1 Tbs fresh Italian parsley, minced
1 Tbs fresh chives, sliced into small rings
¼ cup fresh dill, chopped fine

1. Preheat oven to 350 degrees.
2. In a large skillet, heat the olive oil. Add the mushrooms, a pinch of sea salt, lemon juice, and a few grinds of black pepper. Saute until the mushrooms release their juice and then long enough to evaporate that juice.
3. Add about 1 Tbs water to the pan along with the spinach and the nutmeg. Cover and keep cooking over medium heat until the spinach wilts, about 2 – 3 minutes. Remove from heat and let cool while you prepare the egg mixture.
4. In a large bowl, combine the two beaten eggs, feta, mozzarella and parsley, chives and dill. Mix well.
5. Add the now somewhat cooled spinach to the egg mixture and mix until well combined.
6. Pour into a well-greased or pan-sprayed 9 inch glass or ceramic pie pan.
7. Bake for 25 to 35 minutes or until lightly browned on top and a knife inserted in the center comes out clean.
8. Rest the pie on a rack for at least 5 minutes and then slice into eighths and serve.