Greek Style Spinach-Feta Pie

Tonight I was in the mood to make my Greek Style Spinach-Feta Pie -- I had all the ingredients to make it -- fresh organic baby spinach, fresh dill, lemon, feta cheese, eggs, etc.  I love this dish because it reminds me of one of my favorite foods, spanikopita.  It is both hearty and fresh tasting at the same time.  You can make it using whole eggs or Egg Beaters, depending on your preference or what you have on hand.  I used fresh dill tonight, but you could also use dried instead.  I also prefer using fresh spinach but you could easily substitute frozen too if that is what you have available.  My original recipe (linked above) calls for 3 cups of almond flour in the crust and it makes a nice thick sturdy crust.  Tonight I wanted the crust to be a little bit thinner so I reduced the almond flour to only 2 cups and the butter down to 3 tablespoons instead (everything else remained the same).  The dough covered my 10-inch Pyrex pie dish perfectly.  I have re-copied the recipe below or you can simply click on the link above (with additional photos); and of course, I snapped a couple photos for you to see too.  Enjoy!

Voila!

BOOM!

Greek Style Spinach-Feta Pie

INGREDIENTS:

Crust
3 cups almond flour (2 cups for thinner crust)
4 tablespoons cold butter, diced into small cubes (3 tablespoons for thinner crust)
1 egg
1 teaspoon Greek Seasoning (or Italian Seasoning), optional 

Filling
10 oz. fresh spinach, (cooked and squeezed dry), chopped coarsely
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dill (or 1 to 2 teaspoons if using fresh)
1 teaspoon grated lemon peel
Freshly ground black pepper, to taste
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-n-half

DIRECTIONS:

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 pie dish or tart pan (I used a 10" pyrex pie dish).  Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.

Increase oven temp to 350 F degrees.  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 press as much of the liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a spoon).  Place well drained spinach in a medium bowl; add cooked onions and garlic, feta, dill, lemon peel, pepper, eggs and half-n-half.  Mix until well combined.  Pour mixture into the lightly baked crust and bake at 350 F for 15 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 15-20 minutes or until filling and eggs are set and cooked .  If center still seems a little jiggly, cook an additional few minutes.