Spinach Tart

If you're not eating feta cheese, use Parmesan or dripped yogurt with ¼ 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: servings

Calories: 435kcal

Ingredients

Filling

7 ounces Feta cheese or other cheese Dripped yogurt or Parmesan also work; add ¼ 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
½ 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