QUINOA, SPINACH, HERB, AND FETA PIE

Ingredients

3 tablespoons olive oil

2 tablespoons butter

½ cup sweet onion, chopped

3 cloves garlic, minced

1, 10 ounce package frozen spinach, thawed and squeezed mostly dry

3 cups quinoa (red or white), cooked to package directions

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

2 tablespoons fresh mint leaves, chopped

¼ cup fresh dill, chopped

2 scallions chopped

5 large eggs, beaten

¼ cup sour cream

1 tablespoon lemon zest

2 tablespoons lemon juice

8 ounces feta cheese, crumbled by hand

Instructions

Preheat oven to 425 degrees.  Coat a pie plate with non-stick spray.

Heat the olive oil and butter in a large deep skillet over medium high heat.  When the butter is melted, add the onions and garlic to the skillet.  Cook, stirring frequently, for 2-3 minutes until soft and fragrant.

Add the spinach, quinoa, salt and pepper to the pan and stir to combine.  Add the parsley, mint, dill, and scallions.

Combine the eggs, sour cream, zest, and lemon juice in a large bowl.  Add the quinoa mixture to the eggs and stir until everything is well coated with the eggs.  Fold in the feta cheese leaving most of the crumbles intact so there are chunks of cheese throughout the dish.

Pour this mixture into the prepared pie plate and spread evenly in the dish.  Bake for 25-30 minutes until golden brown and set in the center.  Let rest for 10 minutes before slicing.

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