Craving a savory, comforting slice of pie but don’t want to derail your low-carb lifestyle? You’ve come to the right place! This incredible Spinach Pie features a buttery, gluten-free coconut flour crust and a rich, creamy filling of spinach, tangy feta, and marinated artichoke hearts. It’s the perfect solution for a quick weeknight dinner or a satisfying lunch that comes together in about 30 minutes. Get ready to impress yourself (and anyone else lucky enough to get a slice) with this simple, yet elegant, keto-friendly meal.
Ingredients
• For the Crust
• 2 large eggs
• ¾ cup (84g) coconut flour
• ½ cup (113g) butter, softenedFor the Filling
• 4 oz (113g) crumbled feta cheese
• ½ cup (75g) marinated artichoke hearts, chopped
• 2 cups (from a 10oz/280g package) frozen spinach, thawed and thoroughly drained
• Freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 350°F (175°C).2. To make the crust, combine the coconut flour and softened butter in a medium bowl. Use a fork or pastry cutter to mix until it resembles coarse crumbs.3. Add the two eggs and mix until a thick, cohesive dough ball forms.4. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Set aside.5. To prepare the filling, place the thawed spinach and chopped artichoke hearts in a cheesecloth or fine-mesh sieve. Squeeze firmly to remove as much excess liquid as possible. This step is crucial for a non-soggy pie!6. In a separate bowl, combine the well-drained spinach-artichoke mixture, crumbled feta cheese, and a generous pinch of black pepper. Mix until well combined.7. Spread the filling mixture evenly over the prepared pie crust.8. Bake for 30 minutes, or until the crust is golden brown and the filling is hot and set.9. Allow the pie to cool for at least 10 minutes before slicing. This helps it hold its shape for perfect servings.
Nutritional Information
• Estimated per slice (assumes 6 slices)
• Calories: 315 kcal
• Fat: 26g
• Protein: 11g
• Total Carbs: 9g
• Fiber: 5g
• Net Carbs: 4g
Pro Tips
• For an extra flavor boost, add ¼ teaspoon of garlic powder and a pinch of nutmeg to the spinach and feta filling.
• Don’t skip squeezing the spinach and artichokes! Any excess water will result in a soggy pie. A cheesecloth or nut milk bag works best for this.
• If the coconut flour dough feels too sticky to work with, chill it in the refrigerator for 10-15 minutes before pressing it into the pan.
• This pie is delicious reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: How do I prevent my spinach pie from being soggy
A: The most crucial step is to thoroughly drain the thawed spinach and chopped artichoke hearts. Squeezing out as much liquid as possible using a cheesecloth or fine-mesh sieve is the key to a firm, perfectly set pie and prevents a soggy crust.
Q: Can I use a different flour for the gluten-free crust
A: This crust recipe is specifically formulated for coconut flour, which is highly absorbent and unique. Substituting other flours like almond flour would require significant changes to the ingredient ratios, so we recommend sticking to coconut flour for the best results.
Q: Can I make this keto spinach pie ahead of time
A: Absolutely. This pie is perfect for meal prep. You can bake it completely, let it cool, and then store it in an airtight container in the refrigerator for up to 3 days. It reheats well in the oven or microwave.
Q: My coconut flour dough is too sticky what should I do
A: If the dough feels too sticky to press into the pie pan, simply chill it in the refrigerator for 10-15 minutes. This will make it firmer and much easier to handle.
