Sunday, July 13, 2014
Spinach Impossible Pie
I was excited about this pie because it looked so good but puzzled me as to what it would really be. When I followed the direction, I decided that there was too much liquid in the mixture to fit into a pie plate. So away went the pie plate and out came a casserole. It is more exciting in the pie plate but if it is good to eat, we can manage with it.
Looking at the finished product, I thought the eggs were not cooked enough but that was not the case. They were incredibly creamy and scrumptious. We ran out of food before we were filled up. It is the type of dish that you can keep taking more and still want more.
Spinach Impossible Pie (adapted)
1 bunch baby spinach
1 tablespoon olive oil
4 green onions, thinly sliced
1 tablespoon chopped fresh dill
4 ounces feta cheese, crumbled1/2 cup grated Cheddar cheese
1/2 cup gluten-free flour
1 1/2 cups milk
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 4 cup-capacity, pie dish. Place on a baking tray.
Wash spinach. Pat dry with paper towel. Roughly chop.
Heat 1 teaspoon oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a plate.
Cool for 20 minutes.
Meanwhile prepare remaining ingredients.
Heat remaining oil in pan over medium heat. Add onion. Cook for 1 minute or until softened. Transfer to a bowl.
Place spinach in a sieve. Using the back of a large spoon, press liquid from spinach.
Add spinach, dill, feta and tasty cheese to onion mixture. Stir to combine. Spoon over base of prepared dish.
Whisk eggs and flour together in a large measuring cup.
Gradually add milk, whisking to combine.
Pour egg mixture over spinach mixture.
Bake for 30 to 35 minutes or until risen, lightly browned and set. Cut into wedges.
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