We’re celebrating with Emily on the release of her beautiful new book: The Art Of Great Cooking With Your Instant Pot.
I got my copy in the mail last week and I’m loving it.
My son was with me and we were both salivating over nearly every recipe. He cooks with me a lot, so we are going to be going through it together.
I asked Emily if I could share an exclusive recipe with you. She said yes. Thank you, Emily!
Here’s the recipe I picked… Enjoy!
Instant Pot Mediterranean Spinach-Feta Pie {grain-free!}
This nourishing recipe is full of many of our favorite nourishing foods: butter, pastured eggs, cream, fresh herbs, and greens! Yummmm…
Serve it for breakfast, brunch, lunch, or dinner! Such an elegant, nutrient-dense dish!
Instant Pot Mediterranean Spinach-Feta Pie {grain-free!}
This savory pie has the lovely flavors of spanakopita. It’s loaded with nutrient-dense spinach, fragrant herbs, crumbled, creamy feta cheese and a hint of sweet nutmeg.
Ingredients
- 2 tablespoons grass-fed butter or ghee, plus some butter for greasing dish
- 1 onion small, diced
- 4 cloves garlic grated or finely minced
- 1 1/2 pounds spinach washed, dried and chopped
- 3 organic or pastured eggs
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 lemon zest
- 1/4 cup Italian parsley fresh, chopped
- 2 tablespoons fresh dill chopped
- 1/4 teaspoon ground nutmeg freshly grated
- 1/2 cup parmigiano-reggiano cheese shredded
- 1 1/2 cups feta cheese crumbled
- 1 cup pure water
Instructions
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Add the butter to the Instant Pot and press “Sauté.”
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Once the fat has melted, add the onion and garlic, sautéing for 7 minutes, until lightly caramelized.
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Add the spinach and sauté for another 3 minutes just until wilted. Press the “Keep Warm/Cancel” button.
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With butter, grease a 1 1/2-quart (1.5-L) casserole dish (I use one with a glass lid) that fits inside the Instant Pot. Set aside.
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In a large mixing bowl, whisk together the eggs and cream until the eggs are fully incorporated.
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Add the sea salt, lemon zest, parsley, dill and nutmeg, gently stirring to fully combine.
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Add the parmigiano-reggiano cheese and the onion-garlic-spinach mixture, stirring to combine. Pour the mixture into a greased casserole dish.
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Evenly drop crumbles of feta into the filling.
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Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet.
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Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press “Manual” and decrease the time using the “-” button until you reach 20 minutes.
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When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
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Carefully remove the casserole dish from the Instant Pot and remove the lid.
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Serve hot or warm.
Recipe Notes
- You will need a 1½-quart (1.5-L) casserole dish or a 6-cup (1.5-L) heat-safe glass or stainless steel bowl that fits in the Instant Pot. You will also need a lid.
- I use a casserole dish that comes with a glass lid. If you don’t have a lid for your dish or bowl, place a piece of parchment paper over the top, then secure it with foil.
- Do you have a stovetop pressure cooker instead of the Instant Pot? To "sauté", put cooker on burner over medium heat. To cook, bring to high pressure on burner and maintain pressure for a cook time of 20 minutes. When done, remove from heat and let naturally depressurize for 10 minutes. Then quick release pressure.
- Do you have an electric pressure cooker other than the Instant Pot? Follow the instructions in the original recipe -- they'll work for your cooker, too!
More About “The Art Of Great Cooking With Your Instant Pot”
As you know, at Traditional Cooking School, we are a little obsessed with our Instant Pots! It just makes life in the kitchen so much easier, especially when cooking nourishing, real, whole foods!
The key to getting over the fear of using it, having a great relationship with your Instant Pot, and wowing yourself, your family, and your friends with all the wonderful, nourishing dishes you can make?
Tried and true Instant Pot recipes! Recipes that actually work, that look appetizing, that taste amazing, and that keep you coming back for MORE!
The Art Of Great Cooking With Your Instant Pot by Emily Sunwell-Vidaurri is full of those types of recipes!
Inside are 80 gluten-free recipes to expand your repertoire of Instant Pot dishes so you can cook with fresh, new flavors faster, easier, and healthier than ever.
In the introduction to The Art Of Great Cooking With Your Instant Pot, Emily writes,
The Instant Pot is a game-changer in the kitchen. Not only does it cook delicious food super-fast, but it locks in nutrition and makes food extremely tender and succulent. I want to show you that cooking with your Instant Pot can be easy, delicious, and beautiful.
Whether it’s a hearty fall soup, tender meats, or even a sweet dessert, The Art Of Great Cooking With Your Instant Pot proves that using the Instant Pot can be stress-free and cost-effective while still pleasing everyone at the table.
She gives helpful notes and detailed instructions to recreate dishes like Traditional French Cassoulet, Creamy Butternut Squash, Apple & Aged Cheddar Soup, Pumpkin and Sage-Stuffed Manicotti, and Sticky Toffee Pudding — all of the which are nutrient-rich and gluten-free.
Click here to buy “The Art Of Great Cooking With Your Instant Pot” or for more info. It’s a beautiful book. Congratulations, Emily!
Will you serve this Spinach-Feta Pie for breakfast, brunch, or dinner?
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I have found ur blog when I was googling for a borscht recipe. Me and my husband liked it very much! It reminds us of our parents cooking!
I am new to InstaPot cooking. Why does the Mediterranean Spinach-Feta Pie recipe call for cooking in a casserole dish after starting directly in the pot? Why can’t it just be mixed together and cooked in the pot?
Hi, Karen:
Welcome to Instant Pot cooking!
The pie is mostly likely cooked in a casserole dish for ease of serving. You probably could cook it in the pot, but it would be difficult to get it out in the end because of how deep the pot is. Also, the pie might stick to the bottom of the pot.
I hope that helps!
Sonya
TCS Customer Success Team
Thanks Sonya!
I want to try this recipe, and I am still a bit confused. Either I am missing something, or the instructions are missing a few steps.
After cooking the onion, garlic, and spinach, then mixing the other ingredients together, it looks like we are meant to then scoop out the spinach mixture, and mix with the rest to put in casserole dish. Then place the casserole dish on a trivet into the instant pot.
I guess when taking the spinach mix out of the instant pot we would also stop and wash it before going to the step of putting in the casserole?
In any case I will give it a try–perhaps it will be obvious once I get going!
Thanks again,
Karen
Hi Karen,
I checked with Emily about your question.
There is no need to wash out the Instant Pot though, just go ahead and add the trivet and water to the already used Instant Pot. Then place the filled casserole dish on top of the trivet, then cook it. 🙂
Hope this helps!
~ Vicki, TCS Customer Success Team