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May 19, 2011 05:59 AM

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.

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  1. 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...

    4 Replies
    1. re: roxlet

      good to know about the phyllo! thanks!

      1. re: roxlet

        i always use spray oil, like pam, when working with phyllo. makes a much lighter finished product.

        you can doctor this recipe, adding herbs and cheese:

        1. re: hotoynoodle

          I agree with the Pam. They have both olive oil and butter-flavored ones. I like to alternate layers - e.g., Pam on one layer, melted butter on the next. It cuts the calories and fat but preserves the authentic flavor.

          1. re: greygarious

            Even better idea, gg. OT but did you notice Gesine Bullock-Prado has a new book out? Looks very interesting.

      2. The not too eggy is the problem - one egg and 2 yolks? The arbiters of all knowledge at Cooks Illustrated found that the eggy taste is in the whites. You need one white for structure, though.

        6 Replies
        1. re: buttertart

          so it is the whites that give the "eggy" flavor? i never knew that….
          you hounds are the best!

          1. re: alkapal

            It was on one of their shows fairly recently. Interesting, innit?

          2. re: buttertart

            That is interesting. I don't like the eggy taste either but assumed it was the yolk.

            1. re: buttertart

              This is interesting... ever found merengue "eggy"? I never did but not well cooked scrambled eggs taste super "eggy".

              1. re: herby

                I think the sugar mitigates the eggy taste, but if you're conscious of this and think about it while eating a soft meringue, you can taste it a bit.

            2. I like adding an egg as binder, maybe a little flour or some starch. Also, if it's not too heavy, this bread crumb crust would be great.


              1. If calories are a concern I wouldn't consider a cream cheese crust a low cal alternative.

                1. 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.