Greek Style Spinach-Feta Pie (Crustless)

This evening I made my Greek Style Spinach-Feta Pie for dinner (one of my favorites), but decided to make it without the crust this evening. Over the weekend, I bought a new pie dish that I wanted to use and thought it might work better in that dish without the crust. It turned out great. The only change I made to the filling from my original version with crust, was that I added an extra egg (increased from 5 to 6 eggs) to add a little volume to the pie. It's quicker to make without the crust, although personally, I prefer it best with the crust because it makes it more substantial -- either way is good. This spinach-feta pie makes an excellent wheat-free breakfast, lunch or dinner. and is great with some added crumbled bacon, too. I snapped a few photos for you to see below as well as my recipe for the crustless version. Enjoy!

Greek Style Spinach-Feta Pie (Crustless)

Ingredients for Filling:

10 oz. fresh spinach (up to 16 oz), cooked and squeezed dry and chopped coarsely
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried dill (or 1 to 2 teaspoons, if using fresh)
1 to 2 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
6 eggs (or 1-1/2 cups Egg Beaters) 
1/2 cup half-and-half, cream or milk

Directions:

Preheat oven to 350 degrees F.  Lightly spray a 10" pie dish (I used a 9.5" fluted pie dish for this crustless version). 

In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside.  In the same skillet, saute spinach, just until wilted.  Drain and press as much liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a large spoon).  Place well drained spinach in a medium bowl (coarsely chop first, if desired); add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and half-and-half or cream.  Mix until well combined.  Pour mixture into the lightly oiled pie dish and bake at 350 F for 30-35 minutes, or until filling and eggs are set and cooked. If the center still seems a little jiggly, cook for an additional few minutes. Let cool about 5 minutes; cut into wedges and serve. Makes about 6 servings.