Recipe: Easy Crustless Spinach-Feta Pie

There's a reason I am a very lazy vegetarian.

I enjoy cooking, but trying to cook with the kids awake takes three times as long. And, since I don't prefer a European dining schedule of 9 pm on, I haven't been cooking much.

However, Flo posted a link to this crustless (read: low-Point) spinach-feta pie and it looked easy and delicious - two winners in my book.

Got the ingredients today and eventually ("Mom, I need..." "I can't find..." "I want..." "I gotta poop...") got it in the oven.

Look at this gorgeousness of the spinach, herbs and feta before you add in the egg and flour mixture:



Three notes:

Where the hell can I find Bob's Red Mill White Whole Wheat Flour? I searched two large grocery stores and found every other obscure type of Bob's product, including: "Bob's Red Mill Whole Wheat Organic Gluten-Free Buckwheat Steel Cut Biscuit Mix For Sundays in March." If you've ever searched Bob's offerings, that is a very funny joke. On Flo's advice I subbed in King Arthur's White Whole Wheat, but the smallest size was a 5lb bag, so I guess I'll be making this pie quite often.

I bought the smallest bunch of fresh dill I could find and I've now got enough to last me through 2013. If you're in Central Massachusetts and need some fresh dill, I'm your gal.

The "hardest" part of this recipe is getting all the moisture out of the thawed spinach. Especially when you had three kids sitting at the kitchen island, watching you do it, and providing unrequested color commentary: "Eeewww. What's that?"

Regardless, this recipe was easy and really, really good. Gina says to cut it into 6 to 8 servings and if you can eat that little you're a better person than I, Gunga Din. I quartered the pie and called it 5 Points Plus per serving. Totally worth it.

You'll be impressed that I considered adding kale, but abstained.