Mainely Dish: Spinach Pie (Crustless)

— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension

Visit EFNEP’s recipe website for the Spinach Pie (Crustless) recipe and recipe video.

When I am at the grocery store I debate whether or not I am going to purchase a small or large container of baby spinach based on what I am planning on making for the week. Sometimes I feel ambitious and think my family will be able to use the large container but I am always surprised when I hardly make a dent in the large container of leafy greens. My husband will just eat a bowl of raw baby spinach with his breakfast to get a serving of vegetables for his meal, but I usually prefer spinach on an egg sandwich or cooked in a dish. The Crustless Spinach Pie recipe is a great way to use up the extra spinach you have on hand.

I haven’t had the recipe for Crustless Spinach Pie in my meal rotation for a while but I am so glad I rediscovered it! I love how this can be a quick weekday meal when I didn’t plan meals ahead of time. Most of the ingredients are pantry staples such as flour (or gluten free flour), garlic powder, and baking powder. With the purchase of some additional ingredients if you don’t already have them on hand such as butter, milk, cheese, and spinach or other leafy greens. The best thing about this recipe (other than you don’t need to make a crust) is that you can add additional ingredients such as cooked chopped or shredded meat, or additional chopped or shredded vegetables. The additional vegetables I like to add are chopped red bell peppers and shredded carrots.