|Crust is ready for the oven|
|Filling is poured into the partially baked crust and ready to bake.|
|Fresh out of the oven.|
Greek Style Spinach-Feta Pie
2 cups almond flour
3 tablespoons cold butter, diced into small cubes
1 teaspoon Greek Seasoning (or 1/2 teaspoon Italian Seasoning), optional
10 oz. fresh spinach (up to 16 oz), cooked, squeezed dry and coarsely chopped
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup diced onion (or 3 sliced green spring onions)
2 cloves garlic, minced
1/2 teaspoon dried dill (or 1 to 2 teaspoons fresh dill)
1 to 2 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
5 large eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-and-half, cream or milk
4 strips of crumbled cooked bacon, optional
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 a 9.5 or 10" pie dish or tart pan using your hands and fingertips. Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.
Increase oven temp to 350 degrees F. 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 squeeze out as much liquid as possible (I use a mesh strainer and press it with the back of a large spoon). Coarsely chop spinach.
Place drained and chopped spinach in a medium bowl; add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and half-and-half. Stir in optional bacon; mix until well combined. Pour mixture into lightly baked crust and bake at 350 F for 20 minutes; lower oven temp to 325 F (to prevent edge of crust from over browning); bake for an additional 10-15 minutes, or until filling and eggs are set and cooked. If the center still seems a little jiggly, cook an additional few minutes. If edges of crust begin browning too quickly, loosely cover pie with foil near the latter part of cook time.
Another worthy addition to your Spinach/Feta Pie Collection! Spanakopita was a favorite of mine, too, but because of your scrumptious recipes I don't miss it one bit. :-)
Glad you are enjoying it too! Now, if I could only figure out how to make almond flour "flaky"...LOL. :-)
Oh wow! This looks and sounds amazing. I made your Impossible Pie version a while back and really loved it, so I can't wait to make this one-- I'm with you, I love having something delicious several meals in a row ;)
Thanks, Pug! I hope you enjoy this one, too. It's my favorite version. I just finished a piece for lunch. :-)
I've made this numerous times and hubby always says "THIS is REALLY good" :)
I just made it again and made a few changes, one being I replaced 20% of the almond flour with ground flax seeds. I'm hoping the flax seed works it's magic (nut flours make me a little irregular!) I didn't notice any difference in the taste ..was still great! I also added a cup of diced ham left over from the holidays and that added a nice flavour. If anyone hasn't already tried it - I suggest rolling the 'dough' out between two squares of cling wrap.
Thanks again for all the work on this blog - I'd never have gotten this far (lowered my pre diabetic numbers and lost 20lb's) without this site!!
For me, I just omit the crust all together on all the quiches. Never seem to think it is worth the extra carbs or time and energy. Just makes a crustless quiche and still yummy.
I tried this recipe and it was awesome. I added ham instead of the bacon but it turn out just like the recipe pictures. I loved the almond flour crust. I expected it to be hard and crunch, but quite the contrary. It stayed together and was flaky. I treated it like any other pie crust and refrigerated it for a half an hour before baking. It did well. Thank you!
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