Pastryless Spanakopita (Crustless Spinach & Feta Pie)

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

300g silverbeet spinach leaves, washed, dried & chopped (Swiss Chard)

200g feta, crumbled

200g tasty cheese, grated (add extra for topping)

1 cup of mint, parsley and dill combined

8 eggs, whisked

4 green onions/shallots, sliced

¾ cup milk

1 cups plain flour (gluten-free option)

½ cup self-raising flour (gluten-free option)

2 tbs extra virgin olive oil

freshly ground pepper

note: Note: Grain Free Version use almond meal or cassava flour plus 1 tbs chia seeds

Directions at createcookshare.com

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