Spinach and Feta Impossible Pie

A slice of spinach and feta pie served on a white plate beside an arugula salad with cherry tomatoes cucumber and green olives. The browned top and creamy spinach filling make the dish look ready for lunch or dinner.

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Spinach and Feta Impossible Pie

This Spinach and Feta Impossible Pie is an easy savory pie made with Bisquick, eggs, spinach, feta, Parmesan, and herbs. Perfect for brunch, lunch, or dinner.

Course Main Dishes

Cuisine American

Keyword impossible pie

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 243kcal

Author Stacie Vaughan

Ingredients

1 tbsp extra virgin olive oil
½ cup white onion finely chopped
2 cloves garlic minced
4 cups baby spinach
1 cup crumbled feta cheese
½ cup grated Parmesan cheese
½ cup Bisquick baking mix
1 cup whole milk
4 large eggs
½ tsp dried oregano
½ tsp salt
½ tsp black pepper

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease a 9-inch pie plate.
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.
Spread the spinach mixture evenly in the pie plate. Sprinkle feta and Parmesan cheese over top.
In a bowl, whisk together Bisquick, milk, eggs, oregano, salt, and pepper until smooth.
Pour the batter over the spinach and cheese.
Bake for 35 to 40 minutes, or until golden on top and a knife inserted in the center comes out clean.
Cool for 5 minutes before slicing. Serve warm or at room temperature.

Notes

If using frozen spinach, thaw it first and squeeze out as much liquid as possible before adding it to the pie.
Let the cooked spinach mixture cool slightly before adding it to the pie plate so it does not start cooking the eggs too soon.
The pie is done when the top is lightly golden, and a knife inserted in the center comes out clean.
To make a quick Bisquick substitute for this recipe, mix 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 until crumbly, then use it in place of the Bisquick.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition