Keto Chicken And Spinach Pie Recipe

Fusion cuisine

Keto Chicken and Spinach Pie recipe

About this recipe

A delicious low-carb dinner option featuring a cheesy spinach and chicken filling baked into a flavorful rice crust. Perfect for those seeking a satisfying and healthy meal.

Ingredients

  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 395G D'Aucy Chopped Spinach
  • 450G Pack'D Organic Cauliflower Rice
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • Pack Tray Of 30 Medium Free Range Eggs
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 100 G Jumbo Garlic 100g
  • - Philadelphia Original Soft Cream Cheese 165g
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

  1. 1. Preheat the oven to 425F.
  2. 2. In a small saucepan, combine 1 1/3 cups water with 23 cups of cauliflower rice. Cover and simmer over medium-high heat until the water is absorbed, about 10 minutes. Let cool.
  3. 3. Brush the sides of a 9-inch pie pan with 1 tablespoon of rapeseed oil.
  4. 4. In a medium bowl, combine the cooled cauliflower rice, 1/4 cup grated parmesan cheese, 1 egg, and a pinch of pepper. Using lightly oiled fingers or a rubber spatula, press the mixture evenly into the bottom and up the sides of the pie plate.
  5. 5. Bake the cauliflower rice crust for 10 minutes; set aside to cool.
  6. 6. In a large, heavy skillet, heat the remaining 2 tablespoons of rapeseed oil over medium heat.
  7. 7. Add 1 diced onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook until the vegetables are golden, about 15 minutes.
  8. 8. Stir in 1 cup of spinach and 2 teaspoons of chopped fresh rosemary. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook for 5 minutes.
  9. 9. Remove the skillet from the heat and let the mixture cool slightly. Stir in 2 cups of shredded rotisserie chicken and 1 cup of cream cheese.
  10. 10. Lower the oven temperature to 375F. Fill the cauliflower rice crust with the chicken and vegetable filling, leaving a 1-inch border at the top of the crust.
  11. 11. Sprinkle the top with the remaining 1/2 cup of cream cheese.
  12. 12. Bake until the cheese is melted and bubbling, about 30 minutes. Let cool slightly before serving.