Light, creamy, loaded with spinach and topped with golden feta, this pie is a new favourite. With only the ladies home for dinner, E and I thoroughly enjoyed this on the deck as a light summer evening meal, just before the thunder and rain hit.
Without a doubt this would make a great addition to a late summer picnic… especially alongside a salad of spinach, feta and roast pumpkin, with caramelized walnuts and a sweet, tangy mustard dressing. (Stay tuned for the recipe – I’m not salad fanatic, but this is a goody!)
Crustless Spinach & Feta Pie
Serves 7 – 8
2 large eggs, lightly beaten
250g cottage cheese
1 cup mozzarella cheese (cheddar can be substituted), grated
salt and freshly ground black pepper
1 large onion
1 Tbsp butter
300g spinach, chopped (coarse stems removed)
1/3 tsp freshly grated nutmeg (or ground)
1 Tbsp parsley, chopped
1 Tbsp thyme, chopped
75g feta cheese, crumbled
Preheat oven to 180˚C. In a large bowl, combine the eggs, cottage cheese, mozzarella, ham, salt and pepper to taste. Set aside.
Peel and finely chop the onion, cook in the butter until translucent, remove from pan and leave to cool. Add the spinach and nutmeg to the pan, cover and sauté for 1 minute. Remove the cover and sauté for a further 2 minutes, until spinach is cooked. Remove from the heat and stir in the herbs and onion. Leave to cool.
Combine the spinach mixture with the egg mixture and pour into a greased 23cm pie dish, sprinkle with feta. Bake for 35 – 40 minutes until browned on top. Even better the next day.