Spinach Pie
Ingredients
- 1 package 10 oz. frozen spinach, thawed and well-drained
- 1 cup 1:1 gluten-free flour blend for the crust
- 1/4 cup olive oil plus a little more for the crust and sautéing spinach
- 1/2 cup feta cheese crumbled
- 3 eggs or egg substitute
- 1/4 cup chives finely chopped
- Salt and pepper to taste
Instructions
Prepare the Crust:
- Mix the gluten-free flour blend with a pinch of salt. Add 1/4 cup of olive oil and mix until a dough forms. Add water as needed to bring the dough together.
- Press the dough into a 9-inch pie pan, forming an even layer. No need to pre-bake.
Prepare the Filling:
- Sauté the spinach in a bit of olive oil until it's heated through and any excess water has evaporated. Season with salt and pepper. Let it cool slightly.
- In a mixing bowl, whisk the eggs. Stir in the crumbled feta, chopped chives, and cooled spinach.
Assemble and Bake:
- Spread the spinach mixture evenly over the crust.
- Bake at 350°F (175°C) for 35-40 minutes, or until the filling is set and the crust is lightly golden.
- Let the pie cool for a few minutes before cutting and serving.
Three Fun Facts about Spinach
- High in Iron: Spinach is rich for its iron content, essential for oxygen transport in the body.
- Originated in Persia: It first grew in ancient Persia before spreading globally.
- Rich in Antioxidants: Packed with antioxidants, spinach helps combat oxidative stress.
How to freeze leftovers?
- Cool: Let the pie cool completely to prevent ice formation.
- Wrap: Wrap portions tightly in plastic wrap, then aluminum foil.
- Store: Place wrapped portions in a freezer-safe container or bag.
- Label: Mark the container with the date; store for up to three months.
- Thaw and Reheat: Thaw in the fridge overnight, then reheat in the oven or microwave.
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