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)

Ingredients:
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
4 eggs
1 1/2 cups milk


Method:

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. 
Linked to Real Food Recipe RoundUp     Making Monday     The Hearth and Soul Hop      Tuesdays Table           Gluten Free & DIY Tuesdays       Southern Special  
  What’d you Do this Weekend?                  Wednesdays Whatsits      Allergy Free Wednesday                                Fat Tuesday       Foodie Friday

Comments

  1. LisJuly 15, 2014 at 4:36 PM

    This looks delicious. How many eggs do you use? I did not see them listed in the ingredient list.

    ReplyDelete
    Replies
    1. Chats the Comfy CookJuly 15, 2014 at 6:48 PM

      Sorry about the mistake. I fixed it and the recipe calls for 4 eggs. We loved it. If you do make it, please let me know how it works out.

      Delete
  2. April J HarrisJuly 16, 2014 at 8:59 AM

    Your Spinach Impossible Pie looks like real comfort food, Chaya! Thank you for sharing it with us at the Hearth and Soul hop.

    ReplyDelete
  3. Lois ChristensenJuly 19, 2014 at 6:47 PM

    Looks like a great recipe. Thank you for sharing with Foodie Friends Friday. Hope to see you again next week!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more