Spinach and Feta Pie

An absolute classic. You can adjust this spinach and feta pie by making the recipe with or without a crust. Both are perfect for dinner tonight!

Ingredients:

Grain Free Pie Crust
150 g almond flour
1 egg
1 tbsp coconut flour
Salt and pepper

Spinach and Feta Pie Filling
500 g spinach
6 medium eggs
½ onion
250 g cream cheese
250 g feta
Handful fresh mint
Salt and pepper

Instructions:

Grain Free Pie Crust
• Mix all the ingredients together with a fork.
• Grease and line a 24cm/ 9.5 inch pie dish.
• Place the pie crust mixture onto the lined dish. Place a piece of baking paper on top and smooth out the pie crust with the back of your hand or a glass tumbler to fill the pie dish. Remove the top baking paper. By doing it this way, it saves you from rolling it out the pastry and cutting any excess off.
• Make holes all over the base with a fork. This will help the pie crust bake evenly and crisp up.
• Bake at 180C/350F for 15 minutes. Remove from oven.

Spinach and Feta Pie Filling
• Defrost the spinach and squeeze as much of the water out as you can. This is an important step, otherwise you will end up with a soggy pie.
• Place the spinach and all other ingredients in a large mixing bowl.
• Mix gently, but do leave some cream cheese and feta lumps.
• Pour onto the cooked pie crust.
• Bake at 180C/350F for 40 minutes or until the centre is cooked.

Makes 12 slices; count each slice as 1 protein and 3 fats.
Recipe from www.ditchthecarbs.com, thanks to M.W. for bringing it in!