No-Crust Feta, Spinach, and Mushroom Pie

It’s almost time. Yup, that’s right. Back to school! Oh winter break, how I will miss you. This semester is going to be sooo crazy. I’m pretty much on campus from 7:30 in the morning till 5:00 at night Monday through Friday. Happy happy, joy joy. Actually, I’m kinda excited because I’m taking sign language! It’s one of those classes I’ve always wanted to take 🙂

Hmm, do you think eating a bunch of spinach will give me enough energy? Hey, it worked for Pop-eye, right? I think it’s worth the attempt with this:

 No-Crust Feta, Spinach, and Mushroom Pie 

Ingredients:

1 and 1/2 lb fresh spinach

1 small onion, chopped

2 garlic cloves, minced

2 portobello mushrooms, stems and gills removed, chopped

3/4 cup shredded or crumpled feta

2 tbsp lemon juice

2 tbsp pimentos

1 tbsp dried parsley

1/2 tbsp crushed red pepper flakes

1/2 tsp garlic powder

1/4 tsp nutmeg

1/4 tsp salt

pepper to taste

3 eggs

1/4 cup milk

1/3 cup whole wheat flour

Directions:

Preheat oven to 375 degrees. Spray a 8 or 9 inch pie pan with cooking spray. Fill a pot with about 4 cups water and bring to a boil. Gradually add spinach and stir until wilted (you can also simply steam the spinach until wilted). Drain the spinach in a colander, pressing down with a spoon to get as much water out as possible (once the spinach cooled, I even squeezed the it with my hands). Place spinach in a large bowl and set aside.

Heat olive oil in a skillet over low heat and sauté the onion for 5 minutes. Add garlic cloves and sauté for 2 minutes. Add mushrooms and continue cooking for an additional 5 minutes. Add the onions, garlic, and mushrooms to the spinach along with the feta, lemon juice, pimentos, parsley, pepper flakes, garlic powder, nutmeg, salt, and pepper. Mix altogether.

In a separate bowl, whisk together the eggs, milk, and flour. Pour the flour mixture on top of the spinach mixture and mix all together. Pour in pie pan and place in the oven for 35-40 minutes. Let stand for 10 minutes before serving.