Crustless Spinach and Feta Pie

greek spinach fritata
I had this on our menu for dinner during the week and then ended up needing a breakfast item for a dinner with family so I made it for that. We cut it into 10 pieces, which were pretty small, but with all the other options available it was fine. I think if this is your main dish, it probably would serve 4-6. It is healthy, easily adaptable to make it gluten-free and was pretty tasty too. It was another winner from Skinnytaste!

10 oz frozen spinach, thawed and liquid squeezed out
1/2 cup scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup (2.5 oz) reduced fat crumbled feta (I used garlic-herb version)
2 tbsp grated Asiago cheese
1/2 cup white whole wheat flour (I used gluten-free all purpose flour)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.
Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.
Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Servings: 6-8 • Serving Size: 1/6th • Points+: 3 pts • Calories: 125.9 • Fat: 5.3 g • Protein: 8.8 g • Carb: 12.3 g • Fiber: 2.5 g • Sugar: 1.7 g Sodium: 433.1 mg