Spinach and Feta Impossible Pie

Spinach and Feta Impossible Pie is an easy savory pie packed with tender spinach, salty feta, Parmesan, and a little oregano for that cozy Mediterranean flavor. It’s simple enough for a weeknight dinner, but also makes a great brunch or lunch with a side salad.

I’ve always had a thing for Impossible Pies. They’re one of those old-fashioned recipes that are so easy, but they still feel kind of fun to make. You don’t make a separate crust. The Bisquick gets mixed right into the batter, then as it bakes, it settles into the pie and helps everything hold together. I’ve made sweet ones, savory ones, and plenty of dinner-style ones over the years. My most popular impossible pie recipes are the Impossible Cheeseburger Pie and the classic Impossible Pie.

This Spinach and Feta Impossible Pie is a little different from the more classic versions, but that’s what I like about it. It has the same simple method, just with spinach, feta, Parmesan, and herbs for a savory twist.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: Use just enough oil to lightly coat the skillet. If there’s too much oil left in the pan after cooking the spinach, drain it off so the pie doesn’t turn out greasy.
• White onion: Finely chop the onion so it softens quickly and blends nicely into the pie. You don’t want big pieces of onion in every bite.
• Garlic: Fresh garlic gives the pie the best flavor. Stir it in after the onion has softened so it doesn’t burn.
• Baby spinach: Baby spinach wilts down quickly and works perfectly in this recipe. It may look like a lot at first, but it shrinks quite a bit once cooked.
• Feta cheese: Feta adds that salty, tangy flavor that makes this pie so good. Crumbled feta is easiest, but you can also crumble a block yourself if that’s what you have.
• Parmesan cheese: Freshly grated Parmesan will melt in a little better, but the pre-grated kind works too.
• Bisquick baking mix: This is what gives an Impossible Pie its magic. It mixes right into the batter and helps the pie set as it bakes.
• Whole milk: Whole milk makes the filling richer and creamier. You can use 2% milk if needed, but the texture may be a little lighter.
• Eggs: The eggs help the pie bake up firm enough to slice. Use large eggs for the best results.
• Dried oregano: Oregano gives the pie a simple Mediterranean-style flavor that pairs well with spinach and feta.
• Salt: You only need a little salt because the feta and Parmesan are already salty.
• Black pepper: A bit of black pepper adds just enough seasoning without overpowering the spinach and cheese.

How to Make Spinach and Feta Impossible Pie

• Step One: Preheat oven to 350°F. Grease a 9-inch pie plate.
• Step Two: Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and spinach; cook until wilted. Remove from heat and cool slightly.

• Step Three: Spread the spinach mixture evenly in the pie plate. Sprinkle feta and Parmesan cheese over top.

• Step Four: In a bowl, whisk together Bisquick, milk, eggs, oregano, salt, and pepper until smooth.
• Step Five: Pour the batter over the spinach and cheese.
• Step Six: Bake for 35 to 40 minutes, or until golden on top and a knife inserted in the center comes out clean.
• Step Seven: Cool for 5 minutes before slicing. Serve warm or at room temperature.

Variations and Substitutions

• Use frozen spinach: Frozen spinach works too. Thaw it first, then squeeze out as much liquid as possible before adding it to the pie plate. Too much moisture can make the pie soggy.
• Try a different cheese: Goat cheese, mozzarella, or shredded cheddar can be used in place of feta. The flavor will change, but the pie will still be delicious. Goat cheese keeps it tangy, while mozzarella makes it milder.
• Add more vegetables: Mushrooms, roasted red peppers, zucchini, or chopped bell peppers would all work well. Cook any watery vegetables first, so they do not release too much liquid while the pie bakes.
• Make it heartier: Add cooked bacon, diced ham, crumbled sausage, or shredded chicken for a more filling meal. Just make sure the meat is cooked before it goes into the pie.
• Swap the onion: Yellow onion, red onion, or shallots can be used instead of white onion. Shallots will give the pie a slightly milder, sweeter flavor.
• Use a different herb: Basil, dill, thyme, or Italian seasoning can be used instead of oregano. Dill is especially good with spinach and feta.
• Try a lighter milk: Whole milk gives the pie a nice texture, but 2% milk works as well. I would avoid skim milk because the filling may not taste as rich.
• Use homemade baking mix: If you do not have Bisquick, you can make a quick substitute for this recipe. Stir together ½ cup all-purpose flour, ¾ teaspoon baking powder, ⅛ teaspoon salt, and 1 ½ teaspoons cold butter or shortening. Cut the butter or shortening into the flour mixture with a fork until it looks crumbly, then use the whole amount in place of the Bisquick.
• Make it gluten-free: Use gluten-free Bisquick baking mix instead of regular Bisquick. Check the rest of your ingredients too, especially any packaged cheese, to make sure everything is gluten-free.

Storage Instructions

• Refrigerate: Store leftover Spinach and Feta Impossible Pie in an airtight container or cover the pie plate tightly with plastic wrap. It will keep in the refrigerator for up to 3 days.
• Reheat: Warm individual slices in the microwave until heated through. You can also reheat it in the oven at 325°F until warm if you want the texture to stay a little firmer.
• Make-ahead: Bake the pie ahead of time, let it cool, then refrigerate it. Reheat it before serving or enjoy it at room temperature.
• Freeze: Let the pie cool completely, then wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Recipe Tips and Tricks

• Grease the pie plate well: Impossible pies can stick to the edges, so make sure the bottom and sides are coated before adding the filling.
• Use a 9-inch pie plate: This gives the pie the right thickness and helps it bake evenly. A larger dish may make the pie too thin, while a smaller one may need extra baking time.
• Spread the spinach mixture evenly: Before adding the batter, make sure the spinach, onion, and garlic are spread out across the pie plate. This helps every slice get a good mix of filling.
• Pour the batter slowly: Pour it evenly over the spinach and cheese so it can settle into all the little spaces. You do not need to stir it once it is in the pie plate.
• Check the center before removing it from the oven: The top should be lightly golden, and the center should look set. A knife inserted in the middle should come out clean.
• Let it rest before slicing: Give the pie a few minutes to sit after baking. It will slice much better once it has had a chance to firm up slightly.
• Serve it with something fresh: A simple green salad, cucumber salad, or sliced tomatoes go really well with the salty feta and savory filling.

Impossible Pies

• Ham and Swiss Impossible Pie
• Impossible Taco Pie
• Impossible Chicken Pie

Get our FREE
e-cookbook

I want it!

We respect your privacy. Unsubscribe at anytime.

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.