Grain-Free Spinach and Feta Cheese Pie

Published: May 12, 2016 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 50 Minutes

Serves 6

Average Rating: 5 | Rated By: 10 users

This grain-free spinach and feta cheese pie is one of our most popular Sunday brunch recipes. Enticingly cheesy, with custard like texture with a crust, made of sesame seeds and buckwheat. This scrumptious savoury pie is a winner!

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Ingredients

CRUST

1½ cups blanched almond flour

¼ cup sesame seeds

1 Tbsp. buckwheat flour

¼ tsp. sea salt

3 Tbsp. butter

1 large egg

FILING

8 oz. fresh baby spinach, roughly chopped

1 Tbsp. extra virgin olive oil or butter

2 cloves of garlic, crushed

Pinch of GF ground nutmeg

Pinch of Sea sea salt and GF black pepper (you do not need to add too much salt since the cheese and buttermilk are already salted)

6 large eggs

1 cup buttermilk

¾ cup grated cheddar cheese

½ cup crumbled feta cheese

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Instructions

Preheat the oven to 350°F

For the crust, blend almond flour and sesame seeds in a food processor. Add the remaining ingredients and blend to form a dough

Press the dough on the bottom of an 8-inch springform pan and prick some holes in the dough with a fork. Bake for 12 minutes

While the pie shell is baking, sauté garlic in oil or butter over medium heat for about a minute, add spinach and sauté until the spinach is slightly wilted about 1 minute. Turning the spinach frequently

Whisk together the eggs, buttermilk and nutmeg

Add the cooked spinach to the pre-baked pie shell, sprinkle with cheddar cheese and pour the egg mixture over the cheese. Top with feta cheese and place on a baking tray. Bake for 35-40 minutes until firm to touch

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