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

• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 G Marco Alimentari Italian Ricotta Cheese
• 50G Pepper Black Ground BWFO
• 1 Bunch Spinach Fresh 1 Bunch
• 100G Terre Exotique Winemaker'S Salt, 100G
• NaN Old India Coconut Flour
• - Parmesan Shavings
• - Tata Salt
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large bowl, beat 4 eggs until foamy and 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 beaten eggs. 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.