I made this recipe after seeing it on TikTok, and I devoured it for breakfast every day until it was gone.  I love spanakopita and this crustless version was exactly the flavor and consistency I was familiar with but without all the phyllo + butter.  I did not miss the crunchy phyllo dough, because the feta and dill is where all the flavor is!  You might be questioning all the dairy since I don’t eat a lot of it.  I do favor goat and sheep dairy because it’s easier to digest than cow, so I recommend you seek out goat or sheep feta. Cow feta is bland and dry anyway. You can also sub in goat gouda for the mozzarella and omit the Parmesan or swap in Pecorino (a sheeps milk cheese) for the Parmesan. My point is that it’s easy to make this vegan, egg-free, or cow’s milk-free. I am also going to use this formula and swap in other vegetables or leftovers!

Why You’ll Love This Crustless Spinach Feta Pie

• A lower-carb alternative to spanakopita;
• A great grab -and-go breakfast or snack, or a lovely appetizer for company;
• Packed with flavor from the feta and dill;
• Very easy to make vegan, egg-free, or cow’s milk-free.

Ingredients

• Scallions – or shallots, chopped
• Spinach – fresh or frozen works here, roughly chopped
• Flour – I used Bob’s Red gluten-free flour blend but you can use an all-purpose flour, oat flour, or a paleo flour blend
• Milk – plant milk works here too. I have used an unsweetened, unflavored soy milk
• Eggs – eggs or flax eggs work for binding
• Butter – unsalted or vegan butter
• Dill – fresh dill creates the most delicious spanakopita flavor
• Cheese – there is a variety of different cheeses in this casserole. You can use shredded mozzarella or goat gouda, and sheep or goat’s milk feta cheese or vegan feta, and optional grated parmesan or pecorino 

How to Make Crustless Spinach Feta Pie

1. Preheat the oven to 375 degrees F. Lightly grease an 8 x 8 inch or 9-inch round baking dish with olive oil. I like to line the dish with parchment paper to make it easier to transfer out of the dish and cut on a cutting board. 
2. If you are using fresh spinach, heat a large pan (I used a 13” pan) over medium heat. If you’re using frozen spinach, you can use a 10” skillet because you won’t need to cook the spinach. Add fresh spinach and a couple tablespoons of water and cook until wilted. Transfer mixture to a colander or nut milk bag and strain the spinach to remove the excess liquid. Be careful because the mixture will be hot. Use gloves or allow the mixture to cool down a bit before pressing. I like to press it in a colander with a wooden spoon and I use the same spoon to break up the spinach. If using frozen, defrosted spinach, you will need to press the excess liquid before using it. 
3. In the same skillet, saute the scallions in olive oil until tender. 
4. In a large bowl, whisk together the flour, baking powder, and salt. Add the milk, eggs, and melted butter and whisk until it forms a batter. Stir in the pressed spinach and sauteed scallions, dill, mozzarella, and feta cheese until fully incorporated. Pour the batter into the prepared baking dish and smooth the top with a spatula. Sprinkle parmesan cheese over the top. 
5. Bake for 40-45 minutes, until golden brown on the top and it springs back when you press your fingers over the center of the pie. Remove from the oven and allow to cool for 15-20 minutes before cutting. It will cut much more easily if you allow it to cool. 

Tips

• To prep in advance, you can make the recipe up until the point of baking, cover and refrigerate, and bake the following day.
• You can also make this recipe in muffin cups. The cook time will be less though. I would start checking them at the 20 minute mark.
• To double this recipe, use a 13 x 9 -inch baking dish. 
• You can experiment with other vegetables or seasonings in this recipe. Just make sure the vegetables are cooked first. Some ideas include: broccoli, cauliflower, zucchini, garlic powder, roasted red peppers, olives, and mushrooms.

Substitutions

• Scallions – shallots, chopped
• All-purpose flour – oat flour, almond flour, or a gluten-free flour blend
• Milk – plant milk (I used unsweetened, unflavored soy milk)
• Eggs – flax eggs (directions in notes on the recipe below)
• Butter – a vegan butter (such as Miyoko’s), melted or olive oil
• Shredded mozzarella – goat gouda
• Sheep’s milk feta – a goat’s milk feta cheese or vegan feta (I like Violife)
• Parmesan – pecorino cheese

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

Other recipes you may like:

Mini Spanakopita Pies

Traditional Spanakopita

Spinach and quinoa salad with feta and dill

If you give this Crustless Spinach Feta Pie a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!