Greek Style Spinach-Feta Pie

We had a busy weekend getting my son moved into his new place.  So far, everything has come together, except for getting his cable and internet connected (boooo on DirecTV).  They came out Saturday and did not connect it correctly; then rescheduled for today and gave him a "window of 11 hrs" to wait all day long, only to now show; and now, he gets to wait all day long again tomorrow for them to "try again".  So much for customer service, I guess. Enough venting...other than that, everything went well.  Other than making breakfast yesterday, I didn't do any cooking this weekend, so I was REALLY in the mood to have something good for dinner tonight.  I had a pound of fresh organic baby spinach in the fridge and all the rest of the ingredients I needed to make my Greek Style Spinach-Feta Pie.  Since it's one of my favorites, I made that for dinner and now I have lunch made for the rest of the week, too, while I eat up the leftovers...YAY!  I enjoyed it with a big glass of fresh lemonade (freshly squeezed lemon juice, chilled water and a few drops of stevia).  It felt so good to sit down and eat a "meal".  I snapped a few photos below as well as the recipe.  Enjoy!

Greek Style Spinach-Feta Pie

Ingredients:

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

Filling
10 oz. fresh spinach (up to 16 oz), cooked and squeezed dry and 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 dried dill (or 1 to 2 teaspoons, if using fresh)
1 to 2 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half-n-half, cream or milk

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 degrees F.  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 liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a large spoon).  Place well drained spinach in a medium bowl (coarsely chop first, if desired); add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and half-n-half.  Mix until well combined.  Pour mixture into the lightly baked crust and bake at 350 F for 20 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 10-15 minutes, or until filling and eggs are set and cooked .  If the center still seems a little jiggly, cook an additional few minutes.