Crust
2 1/2 cups almond flour (240 g)
1/2 tsp salt
3 tbsp melted butter (42g)
1 egg
Filling
3 eggs
200g feta, crumbled
280g spinach

2 1/2 cups almond flour (240 g) 1/2 tsp salt 3 tbsp melted butter (42g) 1 egg 3 eggs 200 g feta, crumbled 280 g spinach

Crust
Preheat oven to 375˘XF/190˘XC. Lightly grease a 9 inch loose bottom pie/tart pan. Set it aside.
Add the almond flour and salt to a large mixing bowl and whisk to combine.
Stir in the butter. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.
Add the egg and mix until a soft dough comes together.
Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.
Filling
1. Add the spinach to large non stick skillet over a medium heat. Cover and let the spinach wilt, 2-3 minutes. Remove from the heat and let cool a few minutes.
2. Whisk the eggs in a medium sized bowl. Stir in the crumbled feta
3. Mix the spinach into the egg-feta mixture.
4. Pour the filling over the crust - spread so it bakes evenly. Place in the oven and bake for 30-32 minutes. Check the pie after 20 minutes. If the crust is browning too quickly, cover the top with foil.
5. Remove from oven, let cool for 5 minutes and then slice and serve.
Notes
Use frozen spinach instead of fresh: Defrost the spinach and squeeze out the excess water before mixing it into the feta + egg mixture.
Freeze for later: Leftovers can be wrapped up tightly and frozen for up to 3 months. If you want to freeze the whole pie to enjoy at a later time, bake the pie first and let it cool completely before wrapping it up tightly. Let it thaw in the fridge overnight before heating it up again.
Nutrition Information
Yield: 8 Serving Size: 1 Slice Calories: 356Total Fat: 31gSaturated Fat: 8gUnsaturated Fat: 18gCholesterol: 105mgSodium: 482mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5gSugar: 1gProtein: 15g