Low Carb Spinach Pie

Low Carb Spinach Pie

Ingredients

• 3/4 cup coconut flour
• 1/2 cup butter
• 2 cup frozen spinach ((thawed and drained))
• 1/2 cup marinated artichoke hearts ((thawed and drained))
• 4 oz feta cheese crumbles
• pepper (to taste)

Instructions

1. Preheat oven to 350F (177C).
2. Thaw the frozen spinach in a bowl with the chopped artichoke hearts.
3. Press down on the mixture and drain any resulting liquid.
4. To make the crust: In a bowl, melt together water and coconut oil.
5. Stir in psyllium husk until a sort of gel forms.
6. Next stir in coconut flour and salt and let sit for a minute or two, until all the liquid has been absorbed.
7. Press the crust into a 9" pie dish.
8. Try to make the crust as uniformly thick as possible so that it bakes evenly.
9. You can also do this with a blender or food processor.
10. It's faster, but then you have to clean a blender or food processor...
11. Stir the drained, thawed spinach into the filling mixture until everything is uniformly combined.
12. Scoop the filling into the pie crust and spread evenly.
13. Cover the edges of the pie crust with aluminum foil (to prevent over-browning - it's optional, but makes things look nicer) and bake for 45 minutes.
14. Remove from oven, let chill for a few minutes, and then dig in!