Did everyone have a nice Easter?
This recipe features one of my favorite vegetables: Spinach! You probably don’t need a reminder that spinach is rich in Vitamin K, Vitamin A, iron, folate, Vitamin C…..(and just about everything else). I love spinach with salty, savory feta, a cheese which packs a lot of flavor per ounce. I tied them together with some protein-rich eggs, and a crust made from gluten-free, higher protein chickpea four. If you’ve overdosed on Peeps and are feeling the urge for something savory and healthy, this is just the thing.
Yes, chickpea flour is another ingredient I’m loving these days. It’s the main ingredient in my Rosemary Farinata and Spicy Farinata with Zucchini and Parmesan, and you can also use it to make a pizza crust without wheat flour!
You could also use this crust as a base for a delicious high protein quiche, if you’ve got a bunch of extra eggs left over from Easter. Enjoy!
Spinach & Feta Pie with Chickpea Flour Crust
This pie makes a fabulous breakfast, lunch or dinner, and it’s just as good cold at it is hot. Which is really, really good!
- 1 cup chickpea flour (also called garbanzo bean flour or besan)
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 cup water
- 16 oz frozen cut leaf spinach, thawed, moisture squeezed out
- 2 eggs
- ¾ cup crumbled feta (3 ounces)
- ½ cup nonfat cottage cheese
- Black pepper
- Lightly oil a cast iron skillet and place in oven. Preheat to 500°F and heat for at least 10 minutes.
- In a large mixing bowl, whisk together chickpea flour, olive oil, ¾ teaspoon salt, and 1 cup water until there are no lumps.
- With an oven mitt, remove hot skillet from oven and pour in batter. Return to oven for 10 minutes.
- In a separate bowl, combine spinach with eggs, remaining ¼ tsp salt, feta, and cottage cheese. Blend well.
- Remove skillet from oven, and reduce oven temperature to 400°F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake 20 minutes longer. Cool 10 minutes before slicing.
Makes 6 servings
Per serving: 186 calories, 8 g total fat, 3 g saturated fat, 83 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein