I am craving Greek spinach pie, but don't want the phyllo fat.
I want to make individual "pies" in a cupcake tin. Do I need to have a crust? I'm not wedded to an authentic "crust" -- so I'd consider a "self-creating crust" or an easy cream cheese dough crust. Will this turn out more like a quiche?
I wouldn't mind it being like a hybrid spinach soufflé (think Stouffer's)…. also I might want to substitute artichokes for some of the spinach (i have a large jar of marinated artichokes I'm wanting to open and use).
Has anyone got any tips, ideas, a great recipe? I'm worried about it cohering, but don't want it too eggy (or "eggy" at all).
On hand, I have frozen chopped spinach, fresh dill, dried mint (maybe some fresh mint if it came back from last year's herb garden), green onions, chives, fresh oregano, Vidalias, feta, eggs, cream cheese, parmesan, other cheeses, flour, etc.
Thank you, fellow Hounds.
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