Crustless Spanakopita Pie

By Sprig Originals ✓ · cooked up in Sprig

All the garlicky spinach-and-feta filling of Greek spanakopita baked into a sliceable, golden-topped pie — no phyllo, no flour crust. Almond flour and eggs bind it, olive oil and cheese carry the richness, and a shower of sesame seeds on top gives you that classic bakery-window crackle. Serve warm wedges with a lemony salad, or chill it and eat it cold from the fridge like they do in Greece.

Ingredients

• 20 oz frozen chopped spinach, thawed
• 3 tbsp extra-virgin olive oil
• 6 scallions, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp grated nutmeg

• 6 large eggs
• 4 oz cream cheese, softened
• 1/3 cup heavy cream
• 10 oz feta cheese, crumbled
• 1/3 cup almond flour
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp finely grated lemon zest

• 1/2 cup finely grated pecorino romano
• 1 tbsp sesame seeds
• 1 tbsp extra-virgin olive oil

Instructions

1. Heat the oven to 375°F and brush a 9-inch pie plate or 8x8-inch baking dish generously with olive oil.
2. Squeeze the thawed spinach hard in a clean kitchen towel, a few handfuls at a time, until almost no liquid comes out — you should end up with about 2 packed cups of very dry spinach. Fluff it apart with your fingers so it isn't clumped.
3. Warm 3 tablespoons olive oil in a large skillet over medium heat. Add the scallions and cook 3 minutes until soft, then add the garlic and cook 45 seconds more, just until fragrant. Stir in the spinach, salt, pepper and nutmeg and cook 4 to 5 minutes, stirring, to drive off any remaining moisture. Scrape into a large bowl and let cool 10 minutes.
4. In a separate bowl, whisk the eggs until smooth. Add the softened cream cheese and heavy cream and whisk vigorously (or blitz with a hand mixer) until no lumps remain.
5. Add the egg mixture to the cooled spinach along with the crumbled feta, almond flour, dill, parsley and lemon zest. Fold with a spatula until evenly combined; the mixture should be thick and scoopable, not runny.
6. Spread the mixture into the prepared dish and smooth the top. Scatter the pecorino evenly over the surface, sprinkle with sesame seeds, and drizzle with the remaining 1 tablespoon olive oil.
7. Bake 45 to 50 minutes, until the top is deep golden and the center is set — a knife inserted in the middle should come out clean and the pie should barely jiggle. If the top browns before the center sets, tent loosely with foil for the last 10 minutes.
8. Rest at least 15 minutes before slicing so the custard firms up. Cut into 6 wedges and serve warm or at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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