I was craving spinach pie without all the fuss of phyllo dough so I made this spinach and feta mixture that I used as both a topping on mini spinach pizza pies and filling for an easy breakfast scramble made underway while towing a neighbors sailboat to a mooring ball down the bay.
Sauté red onion and garlic in olive oil. Thaw and press out as much liquid from a bag of frozen chopped spinach, add to sauté, warm through. Add 1-2 Tbsp of pesto sauce and stir covering spinach mixture evenly. Top with a couple spoonfuls of garlic and herb feta crumbles.
- Chopped Red Onion
- Clove of minced Garlic
- 1 bag of chopped Spinach (drained if frozen)
- 1-2 Tbsp jarred Pesto
- 3 Tbsp Garlic & Herb Feta cheese crumbles