In this streamlined, gluten-free, flavor-packed version of the deservedly famous Greek pie, there’s a quiche-like filling of eggs, spinach, and feta with a crisp topping of ground Whole O’s brightly seasoned with oregano. Round out the meal with a tossed green salad.
* 1 1/2 cup Nature’s Path Gluten-Free Whole O’s
* 3/4 tsp. Oregano Leaves, dried
* 1/2 tsp. salt
* 3 tbsp. Olive Oil, plus more for preparing pie plate
* Egg Replacer equivalent to 4 large eggs
* 1/2 cup 2% or Soy Milk
* 4 oz Feta Cheese, crumbled (1 loose cup)
* 1 tsp. Mint, dried
* 20-oz Frozen Spinach, defrosted, cut (20oz)
1. Set rack in center and preheat oven to 350F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside.
2. In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside.
3. In processor, blend egg replacer, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine.
4. Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top.
5. Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing.