I do not take food photos anywhere nearly as well as Beate does. Her photos are gorgeous and always look like they should be framed and displayed. Her food is gorgeous too. I like to eat. I like to eat delicious food. I am in too much of a hurry to eat it to bother taking nice photos. If I got lucky and made something delicious, taking a photo of it is not usually top priority until I am about half way through it and I think, oh I should share this recipe. I definitely didn't think to take any pictures of the process.
So tonight I improvised a little, in order to make a spinach pie that is low carb and gluten free because that's they way I eat. That is what is best for my body but it may not be best for yours. This recipe is definitely high fat and I never make low fat versions of things. If you want fewer calories ou can make this filling without a crust or if you want the calories you can use a regular pastry crust. It's not the Greek phyllo dough version though that is very tasty too! I don't believe in eating gluten free junk, or at least not regularly, so I made it without starches and refined grain flours. This gluten free crust comes out something in between a pastry and a thin biscuit dough.
This recipe contains potential allergens: eggs, dairy, almonds
Pre-heat oven to 375 degrees F
2 Tbsp cold butter
2 Tbsp coconut flour
1 cup almond flour
I large egg
In a food processor pulse together the butter, flours and salt. Add the egg and pulse until it forms a sticky ball of dough. You could do this with a dough blender or two knives as well as you would for regular pastry.
Transfer the dough to a deep 9" pie plate and press it out as thinly as you can get it, pushing it up the edges of the plate.
Bake the crust for aproximately 10 minutes or until it turns golden. The melted butter will sit on top a little as it doesn't soak into the almond and coconut flours like it would other flours or starches. It's possible I could have used less but I'm not worried about it and it tasted great.
For extra nutrition and to absorb some of the liquid I sprinkled flax over the surface of the crust but that's not necessary.
4 large eggs
1 cup heavy cream
1 1/2 cups finely crumbled Feta cheese
5 cups fresh baby spinach leaves (approx)
1 onion, minced
butter for frying
garlic to taste (I used 1 tsp garlic powder as that is what I had on hand)
Sautee the onion in a small knob of butter and when the onions are translucent add the spinach leaves to wilt them. Stir and mix a little in the pan. Add chopped fresh garlic if using that.
Beat together the eggs and cream with a whisk and stir in the cheese, salt and garlic if using powder.
Spread the onion and spinach mixture over the pre-baked crust and then pour the egg mixture on top.
Bake for 30 min or until edges pull away a little and surface springs back slightly to the touch.
This can be served cold but in my opinion it's nicer served warm. Slices olives would be great baked right in or on top and tomatoes would taste lovely with this too, though if baked in they would be likely to add too much liquid to the filling.
If using regular pastry you don't need to prebake it but baking time might be a little longer, such as 40 min.
This really doesn't need a crust, but I wanted to experiment with a new idea for making a gluten free crust. The filling firms up nicely and will slice into pie shapes without having a crust and eliminating that step would save time unless you have premade frozen crusts on hand.