Passover has notoriously been a difficult holiday for me as I’ve never been a Matza girl. Not as hard as Yom Kippur, but because of its length and restrictions, not easy at all.
It has been years now, probably 10, since I switched to a no-grain diet. And one of the perks of being Ketoish Paleo is that Passover is a breeze now! No need to stop eating bread and grains – I never eat them now, to begin with.
So what DO I eat then? I eat a lot of animal protein, such as fish, chicken, and beef. Eggs. And easy-to-digest vegetables, such as cauliflower, tomatoes, zucchini, and avocados. And I bake with nut flours because I have a sweet tooth like no other. Yes, I don’t even miss wheat anymore. But I do miss dairy, which I have a lot of in the fridge nowadays, as my kids are little cheese-lovers.
I developed this pie for them. I had a Paleo pie crust in the freezer, that I made a while back, and a block of feta that was hiding behind all the gourmet cheeses for months now. And since creativity is the only thing that keeps me going through the quarantine, I got creative and made them a Kosher-for-Passover (OU-P) Spanakopita Pie/Quiche.
Spanakopita Pie (OU-P)
Cuceesprouts’ Pie Crust
- 2 cups Almond Flour
- 2 scoops (¼ cup) Vital Proteins Collagen Peptides Powder
- ½ tsp Sea Salt
- ¼ cup Olive Oil
- 1 large Egg
- 16 oz Frozen Chopped Spinach, thawed
- 1 large Yellow Onion, finely chopped
- 2 Garlic Cloves, minced
- 2 tbsp Avocado Oil
- 4 Eggs
- 10.5 oz Feta Cheese, crumbled
- Sea Salt and Black Pepper to taste
- 1 pie crust (recipe below)
- Preheat the oven to 350F.
- In a large mixing bowl, combine the eggs and oil. Whisk.
- Add the almond flour and sea salt to the bowl. Stir until well combined.
- Press the dough into the bottom of a 9in round pie pan.
- Bake for 10-12 minutes, until lightly golden.
- Lower the oven temperature to 325F.
- In a large skillet, heat up the oil. Add onion and saute for 4 minutes until the onion is starting to brown, stirring occasionally. Add garlic and cook for an extra minute. Add spinach, continue to cook until all the liquid evaporates and the mixture is dry. Season with salt and pepper.
- In a mixing bowl, whisk the eggs. Add the spinach and the remaining filling ingredients. Stir until all is well-combined.
- Evenly spread the spinach and feta filling over the pie crust.
- Bake for 45 – 60 min, or until the pie is golden brown. Remove from the oven and rest for 10min before serving.
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