Wednesday, May 2, 2012

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Pie in the Sky.

Another gloomy start to my morning, which tempts me to crawl back into bed and sleep until sunshine wakes me. But here I am, awake and do nothing. This weather really helps NOT motivating me to go for a run, which I keep putting off to the next day which is why it has yet to happen. Today's the day! Officially being done with school leaves an agenda filled with free time, which for me is lackluster. I enjoy keeping busy and having something to do all the time, which may be enough to drag me into my sneakers for a run today. Cross your fingers.

As you know I was a busy bee in the kitchen yesterday, preparing dishes to last me 'til the end of the week with graduation and going home for my party festivities. I'm also trying to use up what I have left here so A) I have less to bring home when I move out, and B) Save me a trip to the grocery store. I don't think I'll make it another week without some fresh fruit, and non-frozen veggies, but maybe my trip home will provide me with a grab-bag of groceries (and party leftovers!) But for now I am getting by, and with one of my favorite newfound recipes: Spinach and Feta Pie. I adapted this one from SkinnyTaste, one of my favorite food blogs out there. It's a cross between a quiche and spanakopita, a greek appetizer of spinach and feta wrapped in flaky phyllo dough. Both of these I love, so this recipe was a no-brainer. It's LOADED, and I mean loaded with spinach, so no way to pick your way through this one if your not a fan. If you are...Jackpot! I apologize in advance for the cruddy quality of the pictures. Natural lighting is hard to come by with these gloomy days, so this is what I get with my camera.
Spinach and Feta Pie
serves 4
10 oz Frozen spinach, thawed and drained
1/2 Red onion, chopped (about 1/2 cup)
1/2 cup Crumbled feta cheese (Reduced-fat if you can find it)
2 T Salt-free italian seasoning (I used Mrs. Dash, or substitute 2 T each of fresh dill and parsley)
2 T Grated parmesan cheese
1/2 cup Whole wheat flour
1 tsp Baking powder
2/3 cup fat-free milk
2 eggs, beaten
1/2 tsp each Salt & Pepper

Start by preheating your oven to 400 degrees, and spraying a casserole dish with cooking spray. I used an 8x8 square glass casserole dish. Set aside.

Next, combine the spinach, onion, cheeses, seasonings, eggs, and milk in a large bowl.

In a separate bowl, whisk together the flour and baking powder. Add to spinach mixture, and stir until throughly combined.

Transfer the mixture to your prepared casserole dish, and pop it in the oven for about 30 minutes, or until it is nice and golden on the top.
Love the color!

At around 150 calories a serving, this is a nice light dish that can be served for just about any meal, and makes a nice side dish for brunch. By excluding a crust, you wipe out a majority of the calories and fat that a quiche normally has, but still packs a delicious flavor without the guilt.

If you serve this as a side dish, obviously it would serve more, but I had mine as a main dish, served alongside a salad topped with my Edamame Salad, which gets better and better the more it 'mingles'.

Enjoy this gloomy day, I'm off for a run now. (See, now I HAVE to go!)

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