Greek Style Spinach-Feta Pie - Wheat Free & Delicious!

This evening I made one of my favorite wheat free dishes, Greek Style Spinach-Feta Pie.  I make this almost every week and get to enjoy the leftovers for lunch for several days afterward.  I don't ever seem to tire of it for some reason.  I like it best when I add a full pound of wilted baby spinach to the pie because I really love spinach. The crust is so easy to make and absolutely delicious.  I would love this even if I wasn't wheat free! Hubby loves it too.  I snapped a quick photo for you to see below as well as the recipe.  Enjoy!

Greek Style Spinach-Feta Pie

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

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" 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.