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
Recipe Video (tap to play)
Calculate ingredients
Ingredients
Grain Free Pie Crust
- 150 g (1 ½ cups) almond meal/flour
- 1 eggs - medium
- 1 tbsp coconut flour
- salt and pepper to taste
Spinach and Feta Pie Filling
- 500 g (1.1 lb) spinach fresh or frozen (see notes below)
- 6 eggs - medium beaten
- ½ onion finely diced
- 250 g (1 cup) cream cheese full fat
- 250 g (1 cup) 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
Nutrition
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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Helen C Williams
OMG, I am having this now for dinner and it is amazing and delicious! Reminds me of spinach pie from my favorite Greek restaurant. My feta was spoiled so I had to make adjustments - I used mozzarella, sour cream, parmesan and romano cheeses to try to replicate the sharp tang and tastiness of the feta and it worked! I ate my slice in less than 5 minutes. I also posted this on my IG page and tagged you. Thank you for a delicious and fantastically easy and adjustable recipe. It's now one of my favorites!
Sae
My family and I have made this recipe many times. Everyone loves it all our guests love it and we hand out the recipe regularly. My sister’s family is filled with picky eaters so she has tried many different types of cheeses and each one has been successful. Because the cream cheese required is 9 ounces and she often has only a 8 ounce package she uses the 8 ounces with great success. It’s a very flexible forgiving recipe. I like to prepare everything well in advance and this recipe works very well for that. I’ll keep the egg mixture and the spinach mixture separate until the day of and I prefer to use a springform pan.
Libby www.ditchthecarbs.com
Oh wow, this makes me so happy when picky eaters love my recipes AND you adapted it and made your own version. I try to make recipes that are easy and adaptable as possible and using simple ingredients that anyone can find at their local grocery store. Thank you, Sae for handing the recipe to your family and friends 🙂
Sandy O'Donoghue
I made this dish today and followed your instruction. It turned out wonderfully delicious and was easy to prepare. I added a tablespoon of phyllium to the filling when mixing. The spinach I washed and put it in my salad spinner to drain the excess water. I chopped the spinach and put the chopped spinach on a clean dish cloth and squeezed out the rest of the water. Then microwaved the spinach in the salad spinner basket for approximately 2 minutes. Will definately make this many more times it's an absolute winner.
Thank you thank you soooo much for this fantastic recipe.
I feel once made one can experiment by adding various seasoning both in the pie crust or in the filling for variation ... Italian spicing
Libby www.ditchthecarbs.com
Thank you so much, Sandy, for your wonderful review today. I am thrilled you love this spinach and feta pie. Once yu experiment with other flavours, please come back and tell me which were your favourites and any other tweaks you've made. I love it when readers adapt my recipes and improve them. we can all learn from one another.
Kenneth
Just wow! Everyone loved the first time I made it. I baked it on a ceramic pie dish, sprayed with canola oil and spread the almond mixture evenly especially on the side. I had no issue of cutting it and removing from the dish, really felt like eating in a cafe. Crust was so crispy and solid.
Next time I'll put more mint. Thanks for this recipe!
Donna
Really great recipe! Thank you. Made it for dinner but couldn't resist a cheeky taster first!
If I freeze some portions of this pie how would you recommend reheating?
Libby www.ditchthecarbs.com
The best way would be to reheat in the oven. If you want it quicker, then the microwave would work but there is a chance it would remain soggy.
Linda
This was amazingly good!
Thanks
Tony
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
Help! Is the crust supposed to have water? Seems too crumbly.
Libby www.ditchthecarbs.com
The butter should make it nice and moist texture. It turns out to be a nice pastry dough texture.
charlene nicharico
How much butter should you use?? I didn't see in list of ingredients.
Lori
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.
Peta
Is there butter in this recipe? I can’t find it listed (reading on my phone).
Libby www.ditchthecarbs.com
Hi Peta, no butter for this pastry. I wanted a super sturdy pie crust that would cope with any fluid that might escape from the pie. I also have an almond flour pie crust and a coconut flour pie crust. I even make this spinach and feta pit often without a crust (then I guess it becomes a frittata?) 😉
Thea
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
Would the mixture be suitable to use for muffins and if so would the cook time be similar?
Libby www.ditchthecarbs.com
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.
Avio Desa
I tried its delicious. But i used less feta cheese.