Greek Style Spinach-Feta Pie (Appetizer Style) - Low Carb & Gluten Free

Happy 1st day of fall! This evening I was in the mood for my Greek Style Spinach-Feta Pie. It's been a while since I've made it and it's one of my favorites. I decided to tweak it slightly to make it in a more traditional rectangular shape (instead of my usual pie style cut in wedges) to make it more versatile and "appetizer/party friendly". It turned out amazing and is the perfect shape to prepare and serve cut into squares for appetizers or simply as a meal. This evening we cut it into larger portion sized squares. It can easily be cut into smaller squares and placed on a platter and served as an appetizer for parties or holiday gatherings. I will definitely be preparing it this way for the upcoming holidays. I snapped a few photos and included my slightly modified recipe below. Enjoy!

*PS - Stay tuned for a NEW recipe coming tomorrow...you are going to LOVE it!

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, optional (I use Penzeys)

Filling:
16 oz. fresh spinach (cooked, squeezed dry and coarsely chopped)
2 tablespoons olive oil or butter
1 cup crumbled feta cheese
5 sliced green spring onions
2 cloves garlic, minced
1/2 teaspoon dried dill (or 1 to 2 teaspoons, if using fresh)
1 to 2 teaspoons finely grated lemon zest
Freshly ground black pepper, to taste
6 large eggs
1/2 cup cream or milk

Directions:

Preheat oven to 350 degrees F.  Lightly grease a 13" x 9" baking dish or pan.

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 evenly on bottom of baking dish. Bake crust for 15 minutes; remove from oven and set aside.

While crust is baking, prepare filling. In a non-stick skillet, saute onions and garlic in olive oil until tender; 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). Coarsely chop spinach and place in a medium bowl. Add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and cream. Mix until combined; pour and spread mixture evenly over lightly baked crust. Bake 30 minutes or until done. If the center seems jiggly when lightly shaken, cook for an additional few minutes.