Lentil Spinach and Feta Pie

Servings:

Prep Time: 5

Cook Time: 55

Total Time: 1

This spinach and feta pie is unlike any other you've made. Instead of phyllo, we are using lentils as the base of the pie. The taste is immaculate and you'll never know the difference.

Equipment

Ingredients

1 cup red lentils, soaked overnight
2 tsp olive oil
10 oz baby spinach, rough chop
3 scallions, sliced
1/2 cup crumbled feta
1/2 cup shredded mozzarella
1 cup cottage cheese (or Greek yogurt)
2 eggs
5 tbs olive oil
2 tbs dill
1/2 tsp salt + pepper
1½ tsp baking powder

US Customary - Metric

Instructions

Preheat oven to 350℉. Line an 11x7 baking dish with parchment paper.
Rinse, drain and dry your lentils as best as you can. Add them to a blender along with the cottage cheese, eggs, oil, salt and pepper to taste (in this order). Pulse until smooth. Add in the baking powder and pulse for 2 seconds.
In a large skillet, add 1 tsp oil, and saute half the spinach and scallions. Repeat with remaining 1 tsp oil and spinach. Next squeeze your spinach and scallions with a bounty sheet to remove any excess liquids. In a large mixing bowl, add your spinach mixture, dill, feta, mozzarella and mix to combine. Pour in the lentil mixture and mix to combine. Transfer to the baking dish and smooth out the top evenly. Bake for 45-50 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack.

Notes

Store leftovers in an airtight container in your fridge for up to 4 days.

Nutrition

Author: Stella Drivas