Ingredients
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2 tablespoons olive oil plus more for greasing pie plate
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2 to 3 potatoes, peeled & sliced into rounds
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1 small onion, chopped
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3 10-ounce boxes frozen spinach, thawed & squeezed very dry
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handful pitted Kalamata olives, chopped
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3 eggs, beaten
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1 cup part-skim ricotta cheese
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1 cup crumbled feta cheese, more for topping
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2 to 3 Roma tomatoes, sliced
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2 tablespoons grated cheese
Summary
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!
Steps
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1
Done
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Heat oven to 350 degrees. |
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2
Done
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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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3
Done
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Bake for 15 to 20 minutes to tenderize the potatoes. Remove from oven and set aside. |
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4
Done
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Add olive oil to sauté pan and sauté onions until tender, not brown. Remove from heat. |
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5
Done
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Combine spinach, onion and olive. Add to pie plate and spread. |
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6
Done
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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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7
Done
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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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8
Done
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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. |
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9
Done
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VariationYou 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. |
