Columbus Foodie

When we made pastitsio the other night, I also wanted to make spanakopita as well – in part because the dishes go well together, but also because I had some spinach and feta cheese I had picked up at the weekend farmer’s market that I really wanted to use.

But as those of you who have made spanakopita before know, it can be rather time consuming because of having to deal with the phyllo dough. Unfortunately, time was one thing that wasn’t on my side that evening.

So instead of making out and out spanakopita, I wanted to make a dish that had the “vibe” of spanakopita, without all the work. I think this recipe is a good compromise. The flavors of the feta and the spinach definitely shine, with the bisquick mix acting as a delivery system much in the way as the phyllo would. This one is definitely a keeper.

Shortcut Greek Spinach and Feta Pie
slightly modified from this recipe

1 lb. fresh spinach, stemmed and rinsed
4 oz. feta cheese, crumbled
4 green onions, sliced (about 1/4 cup total)
2/3 cup milk
2 eggs
1 tsp. fresh parsley
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup biscuit baking mix (such as Bisquick)

Heat oven to 400 degrees. Spray a 10-inch pie plate with non-stick spray, and set aside.

Wilt spinach in a non-stick skillet for 3-5 minutes, adding 1 tablespoon water to keep it from sticking to pan (we needed to use a touch more, just add water when it needs it, but make sure the spinach stays fairly dry), or blanch spinach in boiling water 1-2 minutes, until just cooked. Drain well in colander and squeeze out excess water.

Arrange spinach evenly in prepared pie plate. Arrange cheese and chopped onions over spinach. Stir together milk and eggs, and then stir in parsley, dill, salt and black pepper. Stir in baking mix, until combined. Pour over ingredients in pie plate.

Bake 30 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Serves 6.