Help me make "cupcake" size Greek spinach pies without phyllo (or other crust).
I am craving Greek spinach pie, but don't want the phyllo fat.
I want to make individual "pies" in a cupcake tin. Do I need to have a crust? I'm not wedded to an authentic "crust" -- so I'd consider a "self-creating crust" or an easy cream cheese dough crust. Will this turn out more like a quiche?
I wouldn't mind it being like a hybrid spinach soufflé (think Stouffer's)…. also I might want to substitute artichokes for some of the spinach (i have a large jar of marinated artichokes I'm wanting to open and use).
Has anyone got any tips, ideas, a great recipe? I'm worried about it cohering, but don't want it too eggy (or "eggy" at all).
On hand, I have frozen chopped spinach, fresh dill, dried mint (maybe some fresh mint if it came back from last year's herb garden), green onions, chives, fresh oregano, Vidalias, feta, eggs, cream cheese, parmesan, other cheeses, flour, etc.
Thank you, fellow Hounds.
I think you can make something more souffle-like by folding your base mixture of spinach, feta and spices into some beaten egg whites. But depending how you use it, filo doesn't have to be a calorie bomb. Just work really fast and keep the filo moist by using damp towels, and you really don't have to use butter...
I'm not afraid to put anything with a crust (sweet or savory) into a ramekin, tart pan, cazuela, or muffin tin without its crust. It turns out tasty and "worth it" 99% of the time.