Spanakopita Pie

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

5 tablespoons Garcia de la Cruz Essential Organic Extra Virgin Olive Oil
1 bunch scallions (6-7), chopped
1 lb. spinach, roughly chopped
4 T. fresh dill, finely chopped
1/2 c. all purpose flour
1/2 c. almond flour
1 tsp. baking powder
1 cup milk
2 eggs
4 oz. shredded mozzarella
4 oz. feta cheese, crumbled
3 T. grated parmesan cheese
15 Kalamata olives, pitted & sliced

DIRECTIONS

Heat oven to 375F. Brush or spray a 9- or 10-in. pie dish with Garcia de la Cruz Essential Organic Extra Virgin Olive Oil (or use a 9x9 dish).

In a skillet, heat 1 tsp. Garcia de la Cruz Essential Organic Extra Virgin Olive Oil, then cook scallions 1-2 minutes. Add half the spinach and saute until wilted, 2-3 min. Remove from pan to a bowl. Repeat (1 tsp. Garcia de la Cruz Essential Organic Extra Virgin Olive Oil  to skillet and wilt rest of spinach). Transfer it to bowl with other spinach. Squeeze it a bit to drain some liquid, or pat with paper towels to dry it a bit.

In a large bowl, stir flour, almond flour and baking powder. Add milk, eggs, Garcia de la Cruz Essential Organic Extra Virgin Olive Oil and mix. Add mozz, feta and cooked spinach and stir until combined. Scrape into prepared pie dish. Sprinkle with Parmesan and olives on top.

Bake 40 minutes, until top is golden. Remove and cool for 15 or so minutes, then cut into wedges and serve. Serves 6 as a main course.