Spinach Pie w/ Low Carb Pie Crust

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Recipe
Spinach Pie w/ Low Carb Pie Crust+−

Spinach is such a nutritious veggie. In fact, it contains some of the highest levels vitamins and minerals available in any food source. So, it goes without saying that spinach is super healthy. And for that reason it fits very well into a low carb diabetic diet.

In this recipe it’s paired with a low carb pie crust made from almond flour and coconut flour — two low carb flours that are also diabetic friendly.

You’ll definitely love it!

Recipe

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Spinach Pie w/ Low Carb Pie Crust

This spinach pie makes a great lunch or dinner. You only need a quarter slice to feel satisfied. Just chew well, enjoy the flavor and you’ll feel full for hours.

Prep Time15

Cook Time1

Total Time1 15

Servings: serves

Calories: 332kcal

Carbs: 11g

Net Carbs: 5g

Ingredients

The Crust

1.4 oz almond flour – equiv. 7 Tbsp.
0.7 oz coconut flour – equiv. 3 Tbsp.
2 egg
2 Tablespoon olive oil
1/4 teaspoon salt – optional
Parchment paper

The Filling

1 bunch spinach – 27 oz (760g) bunch, 11.6 oz (330g) leaves removed. Remove and wash the leaves and roughly chop.
1 large tomato – diced
1 spring onions (scallions) – sliced
1/4 teaspoon salt – optional
pinch black cracked pepper
1 egg
2.9 oz cheddar cheese
1/2 cup cottage cheese

US Customary – Metric

Instructions

Preheat the oven to 350°F/ 175°C.
Place all the ingredients into a food processor and blend for 1-2 minutes to combine. You may have to scrape down the edges a couple of times.
Line a (8″/ 20cm) round baking tin or pie dish with parchment paper; then pour the sticky dough mixture into the pan.
Moisten your fingers with water so they don’t stick to the dough; then use your hands to flatten it out evenly across the tin/dish and up the edges a little. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish/tin. If you’re using a cake tin (as pictured), just put the edges slight way up the side, not the whole way up (obviously).
Place the pie crust in the oven on the middle shelf for 7 minutes, just to par bake it. Remove from the oven and let cool, while you prepare the filling.
Turn the oven up to 390°F/ 200°Ç.
Place the spinach, tomatoes, salt, pepper, and spring onion into a large fry pan or wok and cook for 7 minutes, stirring occasionally.
Place in a large bowl, add the egg, cottage cheese and cheese and mix it all together.
Pour onto the pie crust and spread it out evenly to fill the crust.
Bake for 50 minutes or until firm.
Serve on it’s own or with a side salad.

Notes

Options

If you like an extra cheesy crust, add it on top and brown before serving.
Add herbs and spices for a different flavor.

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Kitchen Essentials

You’ll need an 8″/ 20cm cake tin, deep pizza pan or pie dish for this. You always need a wok or fry pan handy. Sharp knives are a mainstay in any kitchen. And a range of stainless steel bowls make cooking easy.