Tuesday, December 5, 2017

When All Else Fails, Let Them Eat Cake (or in this case, pie!)

I'm back! I apologize for my absence and sporadic posting, but we are in the process of moving across the country. If you want to see a little bit of what I've been up to, check out my instagram page. Okay... onto the post!

No, I have not reverted to serving chocolate cake or apple pie to dinner. Sometimes, all a meal needs is a little re-branding to make it more exciting for your children. When I first served this dish to my son, he looked at me skeptically and flat out asked me, "what's this?" With some creativity and quick thinking on my feet I responded, "eggie pie". Those two words were all I needed. He loves eggs and what kid doesn't love pie. It also didn't hurt that he could see the oozy gobs of crumbled feta throughout the dish. This vegetarian-friendly meal is now a part of our regular dinner rotation. You can make it without the crust for a low-carb option as well.

This dish is super simple to make, absolutely delicious, and can go into the oven with only a few minutes of preparation. To cut out even more prep time, you can use a store-bough pie crust. However, making one from scratch is pretty easy and friendlier on your wallet.

To make the pie crust, simply combine flour, salt, oil, and water in a mixing bowl using your hands until the dough comes together. Use a rolling pin to flatten the dough and press into a pie dish. If you feel like being a little bit fancy, you can crimp the edges of the pie using a fork. 

Next, prepare the filling. Thoroughly whisk eggs, dill, salt, and pepper. Add the onion, garlic, and spinach. Mix until well-combined. Fold in the cheese. Pour the mixture into the pie crust and bake at 350 degrees until set in the middle, which takes about 30 to 45 minutes. After the time, open the oven and give the pan a jiggle. If it stays firmly in place, it is ready. However, if the middle is still a bit wobbly, it may need to bake for an additional 5-10 minutes. That's it! 

Okay, almost... Sometimes, if my eggs are a little larger, I end up with extra batter. When this happens, I pour the mix into muffin tins and bake them until set. Then, voila! I have "eggie cupcakes"! They make the perfect on-the-go breakfast and sometimes my son enjoys them even more than the "eggie pie". 

 I hope your family enjoys this dish as much as we do!

Spinach Pie


2 cups all purpose flour
1/2 teaspoon salt
7 tablespoons olive oil
1/4 cup ice water
Pie Filling
4 eggs
1 tablespoon dried dill
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced onion
2 cloves garlic, minced
16 oz frozen spinach, defrosted with the water squeezed out
1 cup crumbled feta cheese


Preheat oven to 350. Grease a pie dish. Combine flour, teaspoon, salt, olive oil, and water. Mix until combined. Roll into a ball. Using a rolling pin, roll out the dough and place in the pie dish. Crimp the edges using a fork.
Pie Filling
Whisk eggs until well combined. Add the dill, salt, pepper, onion, and garlic. Mix well. Fold in the spinach and cheese. Pour the batter into the crust and bake for about 45 minutes or until the egg is set in the middle.
Prep time: Cook time: 45 Total time: 60Yield: 6 Servings 

What is your favorite meatless dish to serve your toddler? 


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