I love the Greek dish Spanakopita. I mean how could I not with all that tasty cheese and spinach layered between butter and flaky Phyllo Dough! I think that spinach pie would convert even the toughest of the spinach haters, but I know that it is far to carby to enjoy in our daily diets here in our house.
So until that glorious day when someone comes up with a low carb flaky alternative for Phyllo we will just enjoy this Greek inspired Spinach and Feta Pie. Not a bad deal if you ask me! This recipe is great for dinner or a brunch. It fits well into lower carb lifestyles and it is Trim Healthy Mama S friendly.
This savory pie is filled with all the same ingredients you find in traditional Spanakopita, starting with the spinach. I use frozen spinach because it is easier and a time saver. You simply thaw the bag of spinach and then squeeze as much water out as possible before adding it to your mixing bowl.
Once all the water has been removed add in the three cheeses (Ricotta, Parmesan, and Feta) along with your eggs, cream and spices and you filling is almost done. See how easy it is so far? Easy Peasy! Continue mixing all the ingredients until they are all mixed in well. The filling will be nice and thick and that is perfect. Set it aside to let the flavors meld together while you work or the pie crust.
This savory crust compliments the spinach filling wonderfully and it is just as easy to throw together. Start by adding your low carb and gluten free baking blend (I use Trim Healthy Mama Baking Blend) to your food processor. Then add in the spices and other dry ingredients and give them a whirl to mix them up a bit.
Next you will slowly drop in your cold cubed butter (mmm…butter!) pulsing the blades some until all the butter is incorporated into the dry mixture. Next add in your water a tablespoon at the time until your dough forms a nice ball. You want your dough to stick together nicely but not be wet and too sticky to roll out. Place your dough ball on some wax paper and cover with more wax paper or clear wrap to roll it out. Roll the pie crust to an even thickness all around and it is the size you need to fill you pie plate. I used a 9 inch and it worked great.
To get the crust into your pie plate remove the top later of wax paper and slowly flip the bottom sheet over onto your pie plate. Making sure it is centered in the plate begin peeling back the wax paper and pressing your crust into the bottom. Don’t rush this step, slow and steady is best. If you get tears, just patch them up, nothing has to be perfect.
Once you have your crust in your baking dish then I suggest you freeze it for 10 minutes just to set it. I find that the crust doesn’t get soggy this way when you add your wet filling. It is smooth sailing from here. Just add your filling into the crust after it blind bakes and spread it evenly around. Top with some more Parmesan cheese and then cover with foil. Bake the covered pie for 35 minutes before removing the foil and baking for the last 10 minutes. The foil will help insure that your crust doesn’t get overly brown as the pie cooks.
Serve the pie right out of the oven topped with a drizzle of melted butter (if you dare, and yes…I dare) for that extra dreaminess! This protein packed spinach pie serves 6 people and is a great lower carb relative of the Spanakopita. Not only does it make a great dinner or brunch but it is just as fabulous when you warm up leftovers for your lunches.
Spinach and Feta Pie (Low Carb, Gluten Free, THM-S)
For the Filling:
- 16 oz frozen chopped spinach, thawed and drained
- 2 green onions chopped fine
- 1/2 cup of Ricotta Cheese
- 1/2 cup of Parmesan Cheese
- 4 oz crumbled Feta Cheese
- 3 large eggs, slightly beaten
- 3 Tbsp heavy cream
- 1 tsp of each: onion powder, garlic powder,dill
- 1/2 tsp black pepper
- 1/2 tsp salt
For a 9 ” Crust:
- 1 c low carb baking mix (I use THM Baking Blend)
- 1/4 c Nutritional Yeast (Optional)
- 1/4 tsp garlic powder
- pinch of salt
- 1/3 c of grated Parmesan Cheese
- 1 stick of cold butter, cubed
- 5-6 Tbsp ice water
Directions: Start with thawed spinach making sure to squeeze out all the excess water. Next add in all the other filling ingredients and mix well until all are incorporated. Once combined set the filling aside and begin mixing the dry ingredients for your crust in a food processor. While your food processor is going slowly drop in your cubed butter. After your butter has all be dropped in next you will begin adding your water one tablespoon at a time. You will need to watch this carefully and add just enough to make your dough come together. You do not want to add to much water. That will cause the dough to become very sticky and be hard to work with. You want to be able to take a pink of the dough and squeeze it together and it stay. To0 dry and it will crumple and too wet it will stick to your wax paper.
Roll your dough out between two pieces of wax paper. You will need to roll your dough out to fit the size of your pie plate. I used a 9 inch glass pie plate. Be patient and work slowing as you move your crust into your pie plate. Don’t worry if you get holes, just patch them up with some of the extra pie dough. Once your crust is in the pie plate blind bake it for 8 minutes in a preheated 350 degree oven. Once it has blind baked and you can add in your filling and spread it evenly in the crust. Top it with a little more Parmesan Cheese then cover it with foil and bake the pie for 35 minutes at 350 degrees. Uncover after the 35 minutes and bake for the remaining 10 minutes.