Gluten-Free Spinach and Feta Pie
In this streamlined, gluten-free, flavor-packed version of the deservedly famous Greek pie, there’s a quiche-like filling of eggs, spinach, and feta with a crisp topping of ground Whole O’s brightly seasoned with oregano.
Round out the meal with a tossed green salad.
Serves 4 to 6
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 1 1/2 c. Nature’s Path Gluten-Free Whole O’s
- 3/4 tsp. dried oregano leaves
- 1/2 tsp. salt
- 3 tbs. olive oil, plus more for preparing pie plate
- 4 large eggs or egg replacer
- 1/2 cup dairy or plain soy milk
- 4 oz feta, crumbled (1 loose cup)
- 1 tsp. dried mint
- 20-oz package frozen cut spinach leaves, defrosted
Directions:
- Set rack in center and preheat oven to 350F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside.
- In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside.
- In processor, blend eggs, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine.
- Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top.
- Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing.
