Alright, the picture is not quite a pie but more like a muffin BUT it will be the next best thing to come to Tuck Shop, a savory pie shop in NYC. The pie man, (my husband) is more like me (an avid plant eater) and wanted some help.
“Help! I need a healthy. gluten free pie!” Hmm, gluten free? Everything these days is gluten free; bread, pizza, even beer but does that mean it is healthy or healthier for you? Gluten free can be as processed and just as dense as wheat products.
“I would not eat a gluten free pie”, I informed him. “How about a crust free pie?” Just for the record, his pies are great but there IS a flaky buttery pie crust involved as well as some savory BUT rich ingredients…sorry, Niall.
Now, I would eat a crust free pie. I would eat two crust free pies. Especially this pie. Spanokopita is a classic with spinach, dill, scallions, parsley and goat feta cheese. And don’t we all love the filling more than the crust? I can’t count the times I’ve pulled off the crust and just ate the filling. So why not let them eat…filling? Try it, you’ll like it!
1 tsp butter or e.v. olive oil
1/2 cup diced shallots
3 cloves garlic, minced
1 bunch kale, chopped
1 tbsp chopped fresh dill
2 tbsp chopped flat leaf parsley
2 scallions, chopped
4 extra large eggs
1/2 cup crumbled feta cheese
1. Preheat oven to 375 degrees.
2. Heat butter or oil in a deep cast iron pan or stainless steel skillet
3. Add shallots and garlic and sauté until onions are translucent, around eight minutes.
4. Add kale and give a quick stir to mix ingredients together.
5. Add two tablespoons of water and cover allowing the kale to cook without adding more oil.
Cook for two to three minutes until kale turns bright green.
6. In a medium bowl, whisk eggs, add the herbs and cheese. Pour egg mixture over kale and stir to incorporate.
7. Place pan in oven, uncovered and bake for 20 minutes or until the eggs are firm and not runny.