Keto Spinach And Cheese Pie Recipe

About this recipe

A delicious and hearty keto-friendly spinach and cheese pie, perfect for dinner. This low-carb dish combines creamy cheeses, fresh spinach, and a flaky almond flour crust for a satisfying meal.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 250 g Premium Sambhar Onion
• 200 g Old Hill Parmesan Cheese
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Organigram Chia Seeds
• 250 g Spinach - Chopped
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 g Praakritik Organic Coconut Flour

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large bowl, mix 1/4 cup of chia seeds with 1 cup of water and let it sit for 10 minutes until it forms a gel-like consistency. Set aside.
3. 3. Cook 2 cups of fresh spinach in a skillet over medium heat until wilted, about 3 minutes. Transfer to a strainer and press out excess liquid.
4. 4. In the same skillet, heat 3 tablespoons of olive oil over medium heat and sauté 1 diced onion until softened, about 5 minutes.
5. 5. Stir the cooked spinach and onion into the chia seed mixture. Add 1 cup of grated Parmesan cheese, 1 cup of ricotta cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.
6. 6. Prepare a 10-inch pie plate by lining it with half of the coconut flour pastry dough. Pour the spinach mixture into the crust and spread evenly.
7. 7. Cover the filling with the remaining coconut flour pastry dough. Cut 6 small vents in the top crust to allow steam to escape. Seal and flute the edges.
8. 8. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
9. 9. Let the pie cool for 10 minutes before slicing and serving.