Since one of the Greek Sisters (Joanna) is a vegetarian, she’s always coming up with ways to make Greek dishes without meat. This recipe takes a couple of components from Greek favorites but is prepared like a quiche, which makes it easy to omit meat and easy to make. So we have potatoes from moussaka, spinach and feta from spanakopita, and eggs to hold it together like a quiche. Interesting… and delicious!
If you love Greek food and a good quiche, this is the recipe for you!
Serves: 4 | Difficulty: Medium
Ingredients:
- 2 tablespoons olive oil plus more for greasing pie plate
- 2 to 3 potatoes, peeled & sliced into rounds
- 1 small onion, chopped
- 3 10-ounce boxes frozen spinach, thawed & squeezed very dry
- handful pitted Kalamata olives, chopped
- 3 eggs, beaten
- 1 cup part-skim ricotta cheese
- 1 cup crumbled feta cheese, more for topping
- 2 to 3 Roma tomatoes, sliced
- 2 tablespoons grated cheese
Steps:
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Heat oven to 350° degrees.
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Coat a (glass preferred) pie plate with olive oil then line the bottom and sides of pie plate with potato slices.
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Bake for 15 to 20 minutes to tenderize the potatoes. Remove from oven and set aside.
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Add olive oil to sauté pan and sauté onions until tender, not brown. Remove from heat.
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Combine spinach, onion and olive. Add to pie plate and spread.
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Mix ricotta, eggs, and feta cheese. Add to pie plate by layering on top of spinach mix. Add layer of tomatoes.
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Bake 20 - 25 minutes, until egg sets and a knife inserted in the middle comes out clean.
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Remove from oven and add extra feta, if desired, and sprinkle with grated cheese and bake 5 more minutes, or until feta melts. Remove from oven and let sit for 5 to 10 minutes.
Variation: You can use fresh spinach as opposed to frozen. Just use a 10 ounce bag of baby spinach and sauté with onion, until wilted. Drain juices and add to pie plate lined with potatoes.