Impossible Greek Spinach Pie

No phyllo dough, no rolling, no buttering layers. This “impossible” spinach pie makes its own crust as it bakes, thanks to the Bisquick blended into the egg and milk custard. The baking mix settles to the bottom during cooking and forms a thin, tender layer that mimics a crust without any of the work.

The filling is inspired by spanakopita but uses cottage cheese instead of feta. Layered with sauteed scallions and thawed spinach, the cottage cheese melts into creamy pockets throughout the pie. Parmesan and a pinch of nutmeg bring the flavors closer to a traditional Greek profile.

Squeezing as much water as possible out of the thawed spinach is the most important prep step. Frozen spinach holds a surprising amount of liquid, and leaving it in will make the pie watery and prevent the bottom from setting into a proper crust. Wrap the spinach in a clean kitchen towel and wring it out until barely a drop comes through.

The lemon juice is a small addition that makes a noticeable difference. It brightens the earthy spinach and cheese flavors the same way a squeeze of lemon lifts a plate of cooked greens.

Kitchen Tips

• Test doneness by inserting a knife in the center. It should come out clean with no liquid clinging to it.
• Let the pie rest for 5-10 minutes after baking. It slices much more cleanly once it firms up slightly.
• Sauteing the scallions in butter before mixing with the spinach removes their raw bite and adds richness.

Variations

• Feta version: Replace the cottage cheese with crumbled feta for a more authentic Greek flavor (saltier, so adjust seasoning).
• Mushroom addition: Fold in sauteed mushrooms with the spinach for an earthier, more substantial filling.