Tuesday, January 31, 2012

Greek Spinach Pie

Sorry but I hit the wrong button and posted this before it was finished. I'm not even sure what I did. Yes, it's one of those days!

You know something is good when your husband is making noises while he is eating. As long as there aren't any scary facial expressions, it's usually a good sign. It was validated when he said you have to post this on your blog - it's blog worthy...as he gets up to go get another slice.

I've been experimenting with almond flour and I have to say, it is very versatile. You can hardly tell this crust is made with almonds rather than flour. It's buttery and crumbly with a really nice flavor. You could use this crust with sweet stuff too - leave the garlic out though! Obviously you could substitute a regular crust for this recipe. 

The flavors in this pie are unbelievable. The feta just explodes in your mouth. I hope you'll give it a try. You'll love it!

Greek Spinach Pie

3 cups blanched almond flour
1 clove garlic, minced
1 egg
4 tablespoons butter, cold and diced
1/2 teaspoon salt

4 oz. feta cheese, crumbled
8 oz. fresh spinach, chopped
1/2 onion, chopped
1 clove garlic, minced
5 eggs, whisked
2 tablespoons butter or coconut oil
1 teaspoon dried oregano
Salt and pepper

Preheat oven to 325 degrees. To make the crust, butter a pie plate. In a mixing bowl, add all the ingredients. Use your hands or a pastry cutter to mix the butter in. Your goal is to have a nice small crumb mixture. Take this mixture and press it into your buttered pie plate. Bake this for 30 minutes or until the pie crust is just starting to brown.

In the meantime, saute your onion and spinach in butter or oil until wilted and the onions are soft. Add salt and pepper. In a bowl, add your feta and oregano to the eggs and season with salt and pepper. When the spinach is done, add your garlic and turn off the heat. Add your sauteed spinach mixture to the egg mixture. Stirring quickly so you don't scramble your eggs. Pour into your baked pie shell. Bake for 40 minutes or until the eggs is cooked through. Let sit for 5 minutes when done and then cut into 12 slices. (8 carbs per serving)

If you prefer a less garlic flavor, saute your garlic with the onion. 

Print Recipe


Post a Comment