Crustless Spinach Pie

The traditional spinach pie — the kind built on feta and classic Greek herbs — has roots that stretch all the way back to Byzantine times. I adore that version. In fact, I usually make my own feta, and on days when my homemade ricotta has gotten a little too dry, I’ll brine it and turn it into feta just so I can make that pie.

But over the years, I’ve also fallen in love with an Italian‑American interpretation. It leans on fresh ricotta and a mix of Italian cheeses, giving the dish a softer, creamier personality while still keeping all the comfort of the original.

The recipe that first inspired this, though, was… let’s just say it needed help. It used cottage cheese, American cheese, and not a single spice. Anyone who knows me knows I have strong feelings about mild cheddars, so that version didn’t stand a chance. I had to rework it from the ground up — more flavor, better texture, and ingredients that actually honor the spirit of a good spinach pie.

I got rid of the crust from the original pie. I honestly didn't want the extra carbs. I also switched years ago to using kale in my pie instead of spinach because my husband is prone to kidney stones, and we don't eat spinach anymore.

Crustless Spinach Pie

1 tbsp olive oil

1 small onion, minced

1 potato, diced

1 tsp salt

1/2 tsp pepper

pinch of red pepper flakes

2 cloves of garlic, minced

2 oz frozen spinach or kale

1 tomato, diced

1 tsp dried basil

1 tsp dried oregano

1/4 tsp nutmeg

3 eggs

3 tbsps milk

4 oz ricotta cheese

2 oz Italian cheese blend, plus more to cover the top

Over medium heat in a medium skillet, add the olive oil, onions, potatoes, salt, pepper, and red pepper flakes.  Cook for 3-4 minutes.  Add the garlic, spinach, tomatoes, basil, oregano, and nutmeg.  Stir to combine.  In a bowl, mix the eggs, milk, and cheeses.  Pour over the vegetable mixture.  Cover with more Italian cheese.  Cover with aluminum foil and cook on low for about 20 minutes or until the center no longer jiggles.  Pop in the oven and boil for a minute or two until the top is browned.

Other Brunch Ideas:

Acorn Squash Bread

Cranberry Pineapple Bread

Double Chocolate Scones

Vegetarian Breakfast Sausage

Ginger Green Tea Stewed Pears with Raisins

Lemon Ricotta Pie

Green Grape Clafoutis

Apple and Grape Salad

Strawberry Champagne Soup

Brunch is an opportunity to be a little fancy without a lot of fuss.

 - Nigella Lawson