LCHF spinach and feta pie has many variations below, depending on how low carb you need to go. There are even variations with no base at all. Simple and quick, now what’s not to love about that? Watch how easy it is to make then scroll to the bottom to see all the various options.
Low-Carb LCHF Spinach And Feta Pie
LCHF spinach and feta pie is so incredibly colourful, delicious, healthy and nutritious. What is even better, it is super easy to make.
While you are baking the pie crust, you can be preparing the pie filling. I have even made this without the crust if I am running out of time, or ground almonds.
LCHF Spinach And Feta Pie – full of low-carb goodness
All those leafy greens just make you feel healthy for eating something so colourful.
LCHF Spinach and feta pie is such a fabulous dish for the family dinner or cold at picnics and school lunches.I used to make spinach and feta parcels using filo pastry, so this is an easier and quicker alternative. The grain free pie crust is a good recipe to keep for future pies, quiches, or add some stevia and using for desserts.
LCHF spinach and feta pie keeps well and is not fragile, so it easily can be packed in school lunches (if nuts are not allowed, simply make it without the pie crust). It is also just as delicious hot or cold.
Other LCHF quiches –
- Bacon and egg quiche
- Salmon and cream cheese bites
- Crustless mini quiche
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- Add all the crust ingredients
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- Mix until the pastry holds
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- Bake the grain-free pie crust
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- Pour on the pie filling
LCHF Spinach And Feta Pie
Ingredients
Grain Free Pie Crust
- 150 g almond meal/flour
- 1 egg
- 1 tbsp coconut flour
- salt and pepper to taste
Spinach and Feta Pie Filling
- 500 g spinach fresh or frozen (see notes below)
- 6 eggs - medium beaten
- 1/2 onion finely diced
- 250 g cream cheese full fat
- 250 g feta crumbled
- huge handful fresh mint chopped
- salt and pepper to taste
Instructions
Grain Free Pie Crust
- Mix all the ingredients together with a fork.
- Grease and line a 24cm/ 9.5 inch pie/flan dish. I used a loose bottom tin, but not essential. If you do use a loose bottom dish, place it in the oven on a baking tray, just in case any liquid spills out.
- Place the pie crust mixture onto the lined dish. Place a piece of baking paper on top and smooth out the pie crust with the back of your hand or a glass tumbler to fill the pie dish. Remove the top baking paper. By doing it this way, it saves you from rolling it out the pastry and cutting any excess off.
- Make holes all over the base with a fork. This will help the pie crust bake evenly and crispen.
- Bake at 180C/350F for 15 minutes. Remove from oven.
Spinach and Feta Pie Filling
- Defrost the spinach and squeeze as much of the water out as you can. This is an important step, otherwise you will end up with a soggy pie.
- Place the spinach and all other ingredients in a large mixing bowl.
- Mix gently, but do leave some cream cheese and feta lumps.
- Pour onto the cooked pie crust.
- bake at 180C/350F for 40 minutes or until the centre is cooked.
Notes
NOTES ::
This is such an adaptable recipe you can make it many ways, depending on what you are looking for and how many carbs you require.
- Spinach and feta pie – grain free crust for a beautiful dinner, or cold for picnics and lunches
- Spinach and feta parcels – this recipe using rice papers when carbs aren’t so critical and you need a sturdy lunch for little hands to take to school
- Spinach and feta pie – crustless – make the same mixture as the recipe on this page, but bake in a lined baking dish without the crust. Freezes well
- Spinach and feta – wrapped in cabbage leaves – use the recipe on this page but instead of rice papers, for those who need to monitor their carbs even closer, use wilted cabbage leaves to wrap the filling and bake in an oiled baking dish. Turn over half way through cooking.
- Prosciutto wraps – yes, readers have told me they wrap this mixture in large prosciutto slices. This would be amazing.
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Tony says
I haven’t had much joy with low carb pastry, I’ve used a similar recipe in the past, and it’s a reasonable pie crust, but I find it a bit much after the first slice. My preferred “crust” is to grease the baking dish with some butter, then dust the greased pan with some finely grated Parmesan, before pouring in the mixture. When cooked just right, you get a wafer thin golden crust, which lifts off the baking dish without any fuss.
Esther says
Help! Is the crust supposed to have water? Seems too crumbly.
Libby www.ditchthecarbs.com says
The butter should make it nice and moist texture. It turns out to be a nice pastry dough texture.
charlene nicharico says
How much butter should you use?? I didn’t see in list of ingredients.
Lori says
I was just about to pull out my ingredients to make and read this. Would love an answer about the pie crust and amount of butter.
Thea says
OMG this is so good!
I made it with a few cloves of garlic instead of the onion. Amazing. May try with the onion next time.
Also next time: I’ll thoroughly mix the eggs with the spinach, mint and garlic/onion first, and then gently stir in the feta and cream cheese, so I keep more chunks. Lost them all when I mixed it all together in one lot.
Incredibly delicious and easy (after the pastry part is completed; I use the cream cheese pastry from gnom gnom, it’s very very good but takes a lot of work). Winner!
Leonie says
Would the mixture be suitable to use for muffins and if so would the cook time be similar?
Libby www.ditchthecarbs.com says
What an awesome suggestion, yes the mixture would be awesome. I would estimate the cooking time would reduce to 15-20 minutes depending on the size of your muffin tins.
Terri says
I am about to make this recipe, and I don’t understand why you say that the pie pan should be lined. I’ve never made a pie recipe where I was told to line the pie pan. Doesn’t that make slicing and serving this pie awkward? Are you supposed to remove the entire cooked pie from the pan before slicing it? Also, in the photo of the crust, it looks like you only covered the bottom of the pie pan, and did not raise crust up the sides of the pie pan. Your instructions don’t specify… can you confirm that’s what I’m supposed to do?
Libby www.ditchthecarbs.com says
I like to line the pie dish because it just makes it easier to slice and remove each piece. So many times I have had a pie crust stuck to the dish, so I don’t risk it anymore. Yes, I only place the pastry on the bottom but feel free to cover the sides if that is how you love your pies. You’ll love this, it is an absolute winner!
Kate says
This recipe was so good!! Seriously surprised by how tasty this turned out. Will be making it again, thank you so much!!!
Emily says
Could you please give the nutritional data without the base. Thanks.
Love this pie btw xx
Jen says
I used a spring form pan with the inside lined with parchment paper. Once the pie is cooled slightly I removed the sides of the pan which made cutting and plating a breeze. Since I had fresh dill and parsley on hand I added both. This is an amazing recipe, both the filling and crust are really delicious! Thank you for the recipe!
Laura says
Delicious as always ! Thankyou Libby for your amazing recipes! ?
Steph says
I’m allergic to all things coconut so what could I use instead of the coconut flour?
Libby www.ditchthecarbs.com says
You can even make this without a base, or omit the coconut flour and add extra almond flour instead.
gabby says
are you cutting the pie into 6 pieces? wanting to track the calories/macros accurately.
Angel says
The instructions say it serves 12
Debbie says
Just made this. Really yummy. Substituted dried oregano for the mint. Will
definitely make again.
Sue says
This recipe looks delicious! Thinking of serving it for weeknight dinner with girlfriends, but would love to make it the day before, refrigerate, and then re-heat the whole pie in oven when I get home from work. (More time for visiting, less stress while hosting). Has anyone tried doing this? Thanks for any suggestions.
Mary wood says
Very, very nice recipe … the mint made a huge difference to the finished pie. Thanks?
Deb K says
Excellent! Since I don’t care for mint in my food I used a bit of dill, just like in greek spinach pie. Will make this again!
P R says
I am not much of a fan of Feta, what would be a good substitute?
Libby www.ditchthecarbs.com says
Cream cheese or ricotta would work well 🙂
Gayle says
Please add a note or something in the instructions for those of us who use fresh spinach. The recipe calls for spinach, fresh or frozen. But if you use fresh as the instructions state, you end up with a pan of burnt leaves. You need to pre-cook the fresh spinach somehow, steam, microwave, whatever. Probably most experienced cooks would know this, but there are also non-experienced cooks (like me), who followed the recipe, using fresh spinach and ended up having to throw the whole thing into the garbage. I know I “should” have known to precook the fresh spinach, but I honestly have never cooked with spinach before, so didn’t have a clue. 🙁 I have loved all the other recipes of yours that I have tried…and I’m sure this one will be great too, I just need to use frozen spinach next time. 🙂
Libby www.ditchthecarbs.com says
Great suggestion. I’ll amend it to add this note 🙂
Gayle says
Thanks! 🙂
Jolanda says
Great recipe! I made the crust with cashew nuts instead of almonds since i have an almond allergy. It worked out great!
moneyspinner says
O.m.g. Lizzie….I feel I should write an ode to this pie….to say it was delicious is an understatement. The moment hubby placed in his mouth I could tell it was a hit from the smile and look in his eye. I mean he even shook my hand with his mouthful as he could not speak…!!! No changes needed unless you wish to alter for a different taste. Another perfect dish! Big high 5! X
Libby www.ditchthecarbs.com says
WOW! I think this has to be the nicest compliment for a recipe of mine I have ever had. You are so lovely and kind to take the time to leave this for me today. Thank you 🙂 x
Lisa says
I second this posters review! I’m totally addicted, as is my husband! I especially appreciate how quite and easy it is and that it lasts for multiple breakfasts thru the week! Keep the fabulous dishes coming!
djnikkik says
Love this spinach and feta mix. I use a variation of it to make spinach and feta pastries using Fathead with coconut flour. My mum who is semi-vegetarian has also used it as a filling for the low carb spring rolls, wrapping the mix in cabbage leaves. It tasted great!
Lizzie says
I halved this recipe as I only needed 6 servings for the week and did it crustless. Perhaps I’m just used to eating a lot but one slice just doesnt look like it will be enough to keep me full, even with a side salad. Do you find it filling? I’ll be having a slice tomorrow for my lunch. X
Libby www.ditchthecarbs.com says
Yes, i make this all the time for myself and my family. We eat it with coleslaw and homemade mayo, or warm vegetables in the winter.
DavetteB says
I agree. Even a 10 inch pan will only make 8 stingy slices, maybe slightly better if the filling is deep, like if you used a springform pan. You’ll probably need some sausage or some kind of meat to go with it. When I make an 8 egg cheese quiche it makes 6 decent slices served with some meat. If I’m doing an egg fast, I cut it in 4, 2 slices for each meal.
CookCakeKate says
I LOVE this recipe!!! I often forget how much I love it, then I make it again and remember just how much I love it all over again. If there’s anyone out there using a Thermomix to bake it, I’ve converted the recipe here: https://www.recipecommunity.com.au/main-dishes-vegetarian-recipes/ditch-the-carbs-lchf-spinach-and-feta-pie/tmhuypp3-a5fe0-427301-cfcd2-8wytc5xe
Libby www.ditchthecarbs.com says
Oh my word, I seriously need a Thermomix.
Sian Parry says
Do any UK supermarkets sell almond flour? I can’t seem to find any.
Libby www.ditchthecarbs.com says
Yes, and if you can’t find almond flour, use ground almonds or almond meal, both work perfectly fine in these recipes.
2cmorgan says
I don’t like feta what can I substitute it with?
Libby www.ditchthecarbs.com says
You could use more cream cheese or another soft medium cheese with a sharp taste would be good.
Sarah says
This is SO delicious! I made it with frozen spinach and scallions from last year’s garden. I didn’t have mint so threw some parsley in instead. Thanks for the great recipe! Yum!
Cindy says
I just finished making this, and it’s fantastic! I had already used the crust recipe to make some crackers with Swerve, cinnamon, and nutmeg, so I knew it was a great recipe. Thanks so much!!
BlkGrlMgc says
I made this last night. I ate it for dinner, this morning for breakfast and I will some for lunch lol. I think next time will use fresh spinach and sautee it with the onions because the onions are a little crunchy for my taste. Other than that its delicious.
Question: The crust is really good as well… could it serve as a “shortbread” is maybe you add some butter and sweetener?
Libby www.ditchthecarbs.com says
What a great idea to sauce the spinach and onion first. Sometimes I use spring onions, they can be milder and require no cooking. As for the shortbread question, yes I am sure you could simply add some sweetener and butter. If you make it, please come back and let me know how you got on. I’d love some low-carb shortbread.
Jane Clemmer says
Thanks so much for your great recipes. If this stuffing were to be put in prosciutto slices and rolled up … would you then cook them – or cook the stuffing first and just add it to the meat and roll it up and serve? Sounds pretty good for taking to a party, etc.
Libby www.ditchthecarbs.com says
What a superb suggestion. I would roll up the mixture in the prosciutto then bake them in a baking dish, turing once whilst cooking to ensure the prosciutto is crispy on all sides. I love this idea Jane.
Nicole says
Could you use the pie crust part of the recipe as pastry for wrapping healthy sausage rolls? I have a recipe that uses turkey mince, veg and fresh herbs for the filling but haven’t found a suitable substitute for the wraps/mountain bread the recipe uses as pastry. Do you think this would work?
Libby www.ditchthecarbs.com says
I don’t think this would be sturdy enough to replace pastry in sausage rolls, but try using FatHEad pizza base. That would be incredible. It is study, won’t go soggy and rolls out just like pastry.
Trisha says
How does this hold up in the freezer? I thought eggs don’t freeze well.
Libby www.ditchthecarbs.com says
Yes it is a pretty sturdy pie because of all the cheese and spinach. Cut it into portions and wrap in baking parchment (or similar) then place in an airtight container in the freezer.
Katie says
This recipe uses 2 of my very favourite foods – spinach and (goats) feta – love, love, love! But I can’t handle cream cheese 🙁 is there a substitute for the Philly in the recipe? Many thanks for all your fabulous recipes!
Libby www.ditchthecarbs.com says
You could add even more feta if you like? It is quite salty to use entirely, and expensive here so I bulk it up with the cream cheese.
Helen says
Wow! Absolutely delicious dinner, thanks so much
Rebecca says
Could you use almond flour instead of the ground almonds???
Libby www.ditchthecarbs.com says
Yes, they are interchangeable.
Lynn says
this looks amazing!
Jane says
Made this several times now and love it!! Added chopped red pepper when no onion and now add often as makes this pretty pie even prettier!!
Tamara says
Just starting lo carb. I love this site. The spinach feta pie is amazing!
Libby www.ditchthecarbs.com says
Welcome Tamara, I’m so glad you found me and are enjoying my recipes. Libby.
sybylladastra says
Wow! This just came out of the oven and it was amazing! I used flaxseed flour instead of coconut flour and I used a goat cheese rather than feta. Also, I used fresh spinach that I steamed. I loved the flaxseed crust but I am definitely going to try this again with the coconut flour. For me, I didn’t really like the crunch of the onions so I think next time I will steam them first as well.
Sean says
Hi,
can you list your ingredients/method you use for flax/coconut flour for the base instead of almond flour?
Thanks heaps !
Kelly says
Made thus for the first time last week and it was a huge hit warm the next day hubby texted to say please can we have pie for dinner… Yummy best dish ever
Rina says
I was really really impressed with how delicious the pastry was! The filling is great too! def a lunch time win
Ayesha says
Hi there. What variations should you make if using fresh spinach?
Libby www.ditchthecarbs.com says
I would chop the spinach roughly, steam or microwave, then squeeze like you would the defrosted spinach to remove as much water as possible. You can keep the nutritious water and add to broths or soups.
smallbites.fit says
Looks delicious!
Maureen says
Made this today it was delicious ! Thank you
lilly says
Ive just made this and it is delicious. The pie crust is crisp and firm, and surprisingly doesnt have a strong almond taste. Thanks for the spinach squeezing tip
lowcarbdiabeticJan says
Spinach and Feta ….. made for each other.
Another great recipe idea Libby, many thanks.
All the best Jan
Libby www.ditchthecarbs.com says
Thanks Jan. Yes I love the classic combination of spinach, feta and mint fresh from the garden. I would also suggest a mint and yoghurt sauce. Wish I thought of that when i wrote the recipe – you’ve got the scoop here first 😉
Sean says
Thanks for the great recipe !!
Having made it tonight I would say to place the pie dish on a tray as some of the liquid will leak through into your oven if using a loose bottom tin.
Libby www.ditchthecarbs.com says
Good point. I’ll add that helpful tip. Thank you 🙂
Sean says
I made it again and it is three times as nice this time! I used a pie dish, so no loss of liquid from a flan. I added fresh mint which I forgot the previous time. I really makes such a difference. Yum!