HOW TO MAKE PHYLO DOUGH RECIPES

Name: Easy Crust-less Spinach and Feta Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 10 oz frozen spinach (thawed and liquid squeezed out); 1/2 cup scallions (chopped); 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; 1/2 cup reduced fat crumbled Feta; 2 tbsp grated Asiago cheese (or Parmesan, Romano); 1/2 cup white whole wheat flour (Bob's Red Mill); 1 tsp baking powder; 2/3 cup fat free milk; 1 tsp olive oil; 2 large eggs (beaten); 1/2 tsp kosher salt; fresh cracked pepper to taste; cooking spray

EASY CRUSTLESS SPINACH AND FETA PIE - SKINNYTASTE

Easy Crustless Spinach and Feta Pie - Skinnytaste image

Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!

Provided by Gina

Categories Appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

10 oz frozen spinach (thawed and liquid squeezed out)
1/2 cup scallions (chopped)
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup reduced fat crumbled Feta
2 tbsp grated Asiago cheese (or Parmesan, Romano)
1/2 cup white whole wheat flour (Bob's Red Mill)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs (beaten)
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Steps:

Preheat oven to 400F°.
Lightly spray a pie dish with oil.
Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish.
Sift flour and baking powder in a medium bowl.
Add remaining ingredients to the bowl and blend well. Pour into pie dish.
Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving. Cut into 6 slices.

Nutrition Facts : ServingSize 1 /6th of pie, Calories 126 kcal, CarbohydrateContent 12 g, ProteinContent 9 g, FatContent 5 g, SaturatedFatContent 2.3 g, CholesterolContent 69 mg, SodiumContent 433 mg, FiberContent 2.5 g, SugarContent 1.5 g

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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