Best 3 Egg Free Spinach Pie That Actually Holds Recipes

Spinach pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is traditionally made with eggs, but there are many egg-free versions that are just as tasty and satisfying. If you are looking for a recipe for an egg-free spinach pie that actually holds, you have come to the right place. In this article, we will provide you with a step-by-step guide to making a delicious and flaky egg-free spinach pie that is sure to impress your family and friends.

Here are our top 3 tried and tested recipes!

SPINACH PIE

Spinach Pie image

Yummy!

Provided by Sandy

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons chopped onion
1 (16 ounce) package frozen chopped spinach, thawed and drained
3 eggs
1 ½ cups heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
½ cup shredded Swiss cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g

EGG-FREE SPINACH PIE (THAT ACTUALLY HOLDS)

Egg-Free Spinach Pie (That Actually Holds) image

This pie is great for anyone with egg allergies. The buckwheat can also be replaced with an equal amount of cooked brown rice, or millet. The dill in this recipe gives it an exceptional flavour.

Provided by Mallina Cashew

Categories Vegetable

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup buckwheat groats (whole, not flour)
1 1/2 cups water
2 (10 ounce) packages frozen spinach, defrosted
2 cups chopped dill
1/2-3/4 lb feta cheese
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
1 medium chopped onion
3 chopped garlic cloves
1 teaspoon butter
2 teaspoons olive oil
garlic salt, to taste
4 sheets phyllo dough, defrosted
3 tablespoons olive oil

Steps:

Bring water to a boil and add buckwheat, simmer for 20 minutes.
Defrost spinach and drain well.
Put spinach and dill in a food processor until well mixed.
Add feta, pepper, lemon juice, and oil and mix.
Add cooked buckwheat, mix again.
Sauté onion and garlic in butter and oil until slightly browned; add garlic salt.
Add to spinach mixture; mix.
Brush sheets of phyllo dough with oil.
Place 3 sheets into an 8-12 inch pan.
Fill with spinach mixture.
Place last sheet on top, brush with oil slightly.
Cover with tin foil, bake for 35 minutes at 375°F.
Take foil off, continue baking until browned, 5-10 minutes.

SECRETLY DELICIOUS SPINACH PIE

Secretly Delicious Spinach Pie image

The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted! It is now a hit in my family and so EASY to make. Please rate and give feedback. Update: Since I first made this five years ago, we still enjoy this at least once a month. I have found that I can alternate the ingredients to use up items I have in the fridge. I have used mushrooms, sauteed onions, cherry tomatoes and even feta cheese instead of cheddar cheese. And it always comes out fantastic. I have also found that there are times I need to use more or less eggs depending on the ingredients. Also, a glass pie pan is so much better than a metal as it toasts the tortilla just right. Such an easy recipe with gourmet taste!

Provided by Roses Granddaughter

Categories One Dish Meal

Time 50m

Yield 1 pie, 5-6 serving(s)

Number Of Ingredients 9

Ingredients

5 jumbo eggs (or 7 large eggs)
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach

Steps:

Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
Sprinkle only 1/2 cup cheese on tortilla.
Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
Use sharp knife to cut into pie slices and serve hot.
Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

Tips:

Use fresh spinach for the best flavor and texture.
If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
Use a large bowl to mix the ingredients so that you have plenty of room to work.
Make sure the eggs and milk are at room temperature before you add them to the spinach mixture.
Season the spinach mixture generously with salt, pepper, and nutmeg.
Use a deep-dish pie plate to ensure that the pie has enough room to rise.
Bake the pie in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes, or until the crust is golden brown and the filling is set.
Let the pie cool for at least 15 minutes before serving.

Conclusion:

Spinach pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach. This recipe for egg-free spinach pie is easy to follow and results in a delicious and satisfying pie. Whether you are looking for a healthy and hearty meal or a tasty snack, this spinach pie is sure to please.