|Fresh spinach has been "wilted"|
|Ready to cut in the almond flour, egg, butter and Greek Seasoning|
|Filling is ready to be poured into the lightly baked crust|
|The spinach-feta pie cut into beautiful slices.|
Greek Style Spinach-Feta Pie
2 cups almond flour
3 tablespoons cold butter, diced into small cubes
1 teaspoon Greek Seasoning (or Italian Seasoning), optional
10 oz fresh spinach, cooked and chopped coarsely
8 oz feta cheese, crumbled
2 tablespoons olive oil or butter
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dill
1 teaspoon grated lemon peel
Freshly ground black pepper, to taste
1/2 cup cream, milk or half and 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.
|This is what the flour looks like after the butter & egg have been "cut in".|
This was fantastic! I'm making it for the second time tomorrow for dinner. Served it with a Greek Salad. This will be our weekly meatless dish; so delish! Thanks for the recipe.
Kathj -- So glad you liked it -- I really like it too -- thanks for reminding me about it -- I think I'll make it for dinner this week! :-)
Can you sub margarine for the butter?
Hi Ali -- yes, you can substitute margarine for the butter (if you follow Wheat Belly though, butter is preferred over margarine). The recipe will work as well though with margarine.
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