Greek Style Spinach-Feta Pie (Modified Crustless Version) - Low Carb

This evening I made the crustless version of Greek Style Spinach-Feta Pie. I actually tweaked my original crustless recipe just a little and I think I like this version even more. I created my original Greek Style Spinach-Feta Pie (with crust) soon after I went low carb to satisfy my craving for Spanakopita (made with phyllo pastry dough). My version had all the flavor minus the wheat and carbs. 

Not long after I created that version, I made a crustless version of that spinach-feta pie to reduce the prep time so it could easily be prepared on a week night. It's also a bit lighter without the crust, too. I actually love it both with and without the crust.

This evening's "modified crustless version" add's a third option. I really, really...REALLY enjoyed tonight's version which is a step in between the other two. It's still quick to make since there's no crust involved, but a bit more substantial than the crustless pie. I added 1/2 cup of blanched almond flour, some Parmesan and a few other little tweaks. It's more along the lines of one of the old Bisquick "impossible pies" if you remember those. Whether you prefer it with crust or without or my new version which is in between...it's definitely one worth trying. It is good for breakfast, lunch, or dinner...or as I did once before, all 3 meals (in the same day). I snapped a quick photo below as well as included the newer slightly modified version. Enjoy!

Greek Style Spinach-Feta Pie (Crustless Version #2)

Ingredients:

2 tablespoons olive oil or butter
1/2 cup onion, chopped
1 clove garlic, minced
10 ounces fresh spinach (up to 16 ounces)
7 large eggs
1/2 cup PLUS 2 tablespoons heavy cream (or half-and-half)
1/4 cup finely grated Parmesan cheese
1/2 cup blanched almond flour
1/2 teaspoon dried dill weed
1 to 2 teaspoons finely grated lemon zest
1/4 teaspoon salt, to taste (optional)
Freshly ground black pepper, to taste
6 ounces crumbled feta cheese

Directions:

Preheat oven to 350 degrees F. Lightly grease or spray a 10" deep dish pie plate (I used a 9.5" fluted pie dish). 

In a non-stick skillet, saute onions in olive oil or butter over medium heat until softened; add garlic and cook an additional 2 minutes or until translucent. Transfer to a small bowl and set aside. 

In the same skillet, saute spinach, just until wilted.  Drain and press as much liquid out of cooked spinach as possible (I use a mesh strainer and press it with the back of a large spoon). Coarsely chop the spinach and set aside.

In a medium bowl, add eggs, cream, Parmesan, almond flour, dill, lemon zest, and salt and pepper to taste. Beat egg mixture together; add onions, spinach and feta cheese and stir until evenly combined. Pour mixture into greased pie dish and bake for 35-40 minutes until puffed and golden, or until filling and eggs are set and cooked. If the center is still slightly jiggly, cook for an additional few minutes (the center is usually puffed up when completely cooked). Let cool for approximately 5 minutes; cut into wedges and serve. Makes about 6 servings.

*Note: This version is slightly modified from my original crustless version by the following: eggs are increased from 6 to 7; feta is reduced from 8 oz. to 6 oz; 1/4 cup Parmesan added; 1/2 cup blanched almond flour added; additional 2 tablespoons cream added; and optional 1/4 teaspoon salt added.