• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration {grain free, gluten free}

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

Spinach Tart

October 12, 2009 by Erica 28 Comments

Spinach Tart

I love green food. I always have. I was the kid who liked broccoli, spinach, squash, and brussel sprouts. My perfect quick meal is sauteed spinach with onions, olive oil, cheese, and 2 eggs. Basically the filling for Spanakopita, Greek spinach pie. Here is my version of a spinach pie using an almond flour pie crust.

I use feta cheese made from sheep’s milk, and sometimes it’s a combination of sheep and goat milk.

If you’re not eating Feta, you can sub with Parmesan cheese or dripped yogurt with added salt. To eat lactose-free cheese, use dripped yogurt that has been fermented for 24 hours, and then add about 1/4 teaspoon of salt to the cheese.

Many hard cheeses, including Swiss and cheddar, have little to no lactose (milk sugar) left in them by the time they are fully cultured. Sheep and goat cheeses are usually easier to tolerate when you are lactose intolerant.

Print Recipe Pin Recipe

Spinach Tart

If you're not eating feta cheese, use Parmesan or dripped yogurt with 1/4 teaspoon of salt added to it.
If you don't want to use a crust, you can bake the filling without the crust in a pie dish or other baking pan, but don't use the tart pan you see in my photo because the bottom separates from the sides and the filling can leak while it's baking.
Servings: 8 servings
Calories: 435kcal

Ingredients

Filling

  • 7 ounces Feta cheese or other cheese Dripped yogurt or Parmesan also work; add 1/4 teaspoon of salt to the dripped yogurt
  • 10 ounces chopped spinach fresh or frozen
  • 1 medium onion trimmed and chopped into bit-size pieces
  • 2 tablespoons olive oil
  • 2 large eggs

Pie crust

  • 3 cups blanched almond flour
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cut into small pieces
  • 2 large eggs
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F.
  • Press the pie crust into pie dish or tart pan.
  • Bake the crust for about 10 minutes, or until it starts to lightly brown.
  • Sauté the chopped spinach and onions in olive oil until the onions begin to look clear.
  • Turn the heat off and add the eggs and cheese to the spinach mixture. Blend well.
  • Pour the spinach mixture into the pie crust and bake for 15 minutes, or until the egg and cheese are baked into the pie.
  • Enjoy! I store this pie in the refrigerator for a week and reheat slices at 350 degrees F for 10 minutes.

Nutrition

Calories: 435kcal | Carbohydrates: 13g | Protein: 17g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 535mg | Potassium: 193mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4570IU | Vitamin C: 3mg | Calcium: 275mg | Iron: 3mg
Share90
Pin629

Filed Under: Breakfast, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, spinach

Previous Post: « Orange Cranberry Muffins {almond flour}
Next Post: Morning Sausages »

Reader Interactions

Comments

  1. Lisa

    January 18, 2014 at 8:29 pm

    ok, I had to do it-I added crisp fried pork belly. Is wonderful either way.

    Reply
  2. Rachel

    March 27, 2013 at 6:49 am

    Can this be frozen successfully? My friend and I are going to make and freeze many SCD goodies tomorrow and this looks healthy and delicious. Thank you!

    Reply
    • Erica

      March 27, 2013 at 8:58 am

      one of my faves. I haven’t frozen it though but I imagine you can.

      Reply
  3. Samantha

    March 16, 2013 at 11:13 am

    could I sub gluten free all purpose flour and still have the crust taste ok?

    Reply
    • Erica

      March 16, 2013 at 11:36 am

      hmmm, I don’t know, but probably yes.

      Reply
  4. Katie

    September 30, 2012 at 6:37 pm

    I love the spinach tart recipe but have to confess I’ve only made the crust. I have filled it with various meats and veggie mixtures to make quiches! I have had a hard time converting to a paleo diet because breakfast was hard to make sufficient enough for me. I know that might sound silly but this recipe changed my out look on the way I eat in the morning! To also help with the expense of almond flour I have been making it using 1/3 flax seed meal and it’s great! Thank you so much for your help!

    Reply
    • Erica

      October 11, 2012 at 6:04 am

      That’s great. So glad you’re enjoying it.

      Reply
  5. Sherri

    April 25, 2012 at 6:31 pm

    I just tried this one tonight. Thanks, by the way, for such a great resource site. It was wonderful and I will definitely make this again. I did add a few items just for my own personal taste…to the filling, I added chopped tomatoes, and crumbled bacon. Delish!

    Reply
  6. Emma

    April 24, 2012 at 5:09 am

    This recipe looks great – is there something I can substitute for the butter in the crust?

    Reply
    • Erica

      April 24, 2012 at 6:41 am

      Yes – shortening or coconut oil would probably work well.

      Reply
  7. Loral

    November 7, 2011 at 6:26 pm

    HI there, this looks amazing but was just wondering if the crust recipe is for one or two crusts? it only confused me cos your lemon freezer pie says the same recipe (basically) makes two crusts…

    Reply
    • Erica

      November 7, 2011 at 7:30 pm

      Yes, you probably will get two crusts out of this recipe.

      Reply
  8. Dawn Riccardi Morris

    April 28, 2010 at 7:06 pm

    What a fantastic recipe! A family member, who’s on the SCD, found your blog. She loves this recipe. I have no food restrictions, and I love to eat this too! The almond flour crust is just delicious.
    Thank you so much!

    Reply
  9. Erica

    March 25, 2010 at 8:13 pm

    Ann, thanks! The egg thing is a tough one because it keep everything together. That said, I think this pie could be made without the eggs. You just need some “glue” – maybe adding another kind of cheese that has some elasticity, like mozzarella or Parmesan cheese to the mixture would do the trick.

    Reply
  10. Ann

    March 25, 2010 at 9:03 am

    Hi, it’s me again, i’ve been asking a lot of questions on your site recently, but your recipes look so good, and i’m very interested in making them. I’m the one who can’t eat eggs. Do you think there is any way to make this spinach tart or a quiche of some sort that doesn’t contain eggs? Thanks for all your time!

    Reply
  11. Erica

    December 18, 2009 at 3:34 pm

    Leah, I make it without the crust too. I love your additions – thanks for sharing!

    Reply
  12. Leah

    December 18, 2009 at 10:15 am

    My husband has Ulcerative Colitis and we follow the SCD diet. I made him this spinach tart and he LOVED it. I was almost out of almond flour, so I made it without a crust.
    I added an egg, and used feta as well as some other grated cheeses and sprinkle parmesan on top with sliced tomatoes.
    Thank you so much!

    Reply
  13. Erica

    December 12, 2009 at 9:58 am

    Thanks, Ruth. The ounces are in weight in the case of the feta cheese. Thanks for asking 🙂

    Reply
  14. Ruth J hirsch

    December 12, 2009 at 9:46 am

    Hi,
    Just got back to your lovely site. i have realized a confusion: reading your Spanakopita recipe, when giving ounces are you meaning fluid-ie, in a meas cup? Or weight?
    thank you,
    Ruth
    (on SCD)
    [email protected]

    Reply
  15. Stacie

    December 1, 2009 at 5:07 pm

    I can’t wait to be able to incorporate almonds again just so I can try this! I love Spanikopita-and just about anything else with feta and spinach. In fact, I have the exact same sheep’s cheese in my fridge.

    Reply
  16. Misty

    November 10, 2009 at 11:17 am

    yummy, subbed the cheese with mostly farmers cheese and a little parm. thanks i was cravign something like this!

    Reply
  17. Erica

    October 15, 2009 at 7:28 am

    Thanks for the kudos. Tracee, I like the tomato idea. I also thought of something sweet, like cranberries or raisins might be tasty.

    Reply
  18. Jenn/CinnamonQuill

    October 14, 2009 at 3:30 pm

    This sounds spectacular! I definitely want to give it a try. Gorgeous photo, as well.

    Reply
  19. Frenchie

    October 14, 2009 at 1:37 pm

    I have never had spinach pie but this sounds like exactly the type of dinner dish I would want. I usually feel guilty about most of the savory tarts I come across but this is exactly what I am looking for healthy and satisfying. I can’t wait to make it.

    Reply
  20. Tracee

    October 14, 2009 at 10:26 am

    I love spinach pie! This is similar to an old recipe I have been using. It was one of the first spinach recipes I really enjoyed, so it’s great to try on picky eaters. Baking the pie with sliced tomatoes on top is good too.

    Reply
  21. Matty

    October 14, 2009 at 5:08 am

    mmmm gluten free! Thanks!

    Reply
  22. Erica

    October 12, 2009 at 4:57 pm

    Thanks, Hanni (love your name:). I have to confess I eat it for breakfast too.

    Reply
  23. Hänni

    October 12, 2009 at 2:15 pm

    Yummy! I can see this being served as a special occasion offering. I think it might go well on a Thanksgiving table.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

Stay in touch!

My free newsletter includes recipes, updates, and tips.

Popular now

  • Fluffy Pancakes {almond & coconut flour}
  • What is the Specific Carbohydrate Diet {SCD}?
  • Chocolate Zucchini Bread {almond flour}
  • Blondies {almond butter}
  • Cinnamon Bun Muffins {coconut flour}
  • Banana Bread {almond & coconut flour}
  • Nut Butter Cream Frosting
  • Banana Bread {coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Chocolate Ganache {dairy free}
  • Gingerbread Cookies {almond flour}
  • Valencia Orange Cake {grain free}
  • Jerk Chicken Strips
  • Chicken Tenders
  • How to Make Chicken Stock
  • Lemon Blueberry Loaf {coconut flour}

Get all the recipes

Subscribe to new recipes image

Recent comments

  • Erica on Mint Avocado Pudding:

    Thanks, Jennifer!!
    Posted Mar 19, 2023

  • Jennifer Becker on Mint Avocado Pudding:

    I really like this recipe and it was perfect for St. Patrick’s Day dessert! The texture is so smooth. It…
    Posted Mar 19, 2023

  • Lindsey on Banana Blueberry Muffins:

    Thanks so much!
    Posted Mar 16, 2023

  • Erica on Banana Blueberry Muffins:

    Hi Lindsey, yes, absolutely!
    Posted Mar 16, 2023

  • Lindsey on Banana Blueberry Muffins:

    Is it possible to omit the walnuts and the recipe still be OK?
    Posted Mar 16, 2023

  • Erica on Chicken Pot Pie:

    Hi Kay, the link to the biscuit is in the recipe.
    Posted Mar 14, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Mint Avocado Pudding
No Bake Cheesecake & Berry Compote
Roasted Pesto Pasta Primavara

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.