3 cups almond flour (2 cups for thinner crust)
4 tablespoons cold butter, diced into small cubes (3 tablespoons for thinner crust)
1 teaspoon Greek Seasoning (or Italian Seasoning), optional
10 oz. fresh spinach, (cooked and squeezed dry), chopped coarsely
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dill (or 1 to 2 teaspoons if using fresh)
1 teaspoon grated lemon peel
Freshly ground black pepper, to taste
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-n-half
Preheat oven to 325 degrees F. Place all crust ingredients in a medium bowl. Cut butter and egg into flour with a pastry cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust). Press crust mixture into pie dish or tart pan (I used a 10" pyrex pie dish). Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.
Increase oven temp to 350 F degrees. In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside. In the same skillet, saute spinach just until wilted. Drain and press as much of the liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a spoon). Place well drained spinach in a medium bowl; add cooked onions and garlic, feta, dill, lemon peel, pepper, eggs and half-n-half. Mix until well combined. Pour mixture into the lightly baked crust and bake at 350 F for 15 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 15-20 minutes or until filling and eggs are set and cooked . If center still seems a little jiggly, cook an additional few minutes.