Greek Style Spinach-Feta Pie -- Low-Carb, Wheat-Free & Healthy

This evening I made my Greek Style Spinach-Feta Pie for dinner. It is one of my favorites. It can be made with either fresh spinach that has been wilted and squeezed dry or, if you prefer, thawed frozen spinach that has been squeezed dry. It uses anywhere from 10 ounces up to 16 ounces of spinach (depending on your personal preference). I usually use the full 16 ounces because I really love spinach, but I have made it both ways and either way is good. I love the fact that I can still enjoy a wheat-free. low-carb crust that is delicious and healthy. Even though it is meatless, it is still protein rich because of the eggs, almond flour and feta cheese -- it keeps me satisfied for hours. It makes a great breakfast, lunch or dinner. It reminds me of the spanakopita I used to love to eat. With this recipe, I am still able to enjoy all the same fresh flavors of the traditional version without the harmful affects from wheat and gluten found in wheat-based filo pastry. I snapped a couple of photos for you to see below as well as the recipe. Enjoy!

Greek Style Spinach-Feta Pie

Ingredients:

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

For the 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/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust).  Press crust mixture into a 9.5 - 10" pie dish or tart pan (I use 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; 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.