Zucchini and Spinach Pie | Keto Recipes

Zucchini and spinach pie is a delightful dish that perfectly balances flavor and nutrition. It brings together the freshness of zucchini and the vibrant green goodness of spinach into a satisfying pie that’s great for any meal of the day. Whether you’re following a keto diet or simply looking for a healthy option, this dish is sure to impress. With its crispy crust and savory filling, it’s a wonderful way to sneak in some veggies while enjoying a comforting treat.

What You’ll Need for Zucchini and Spinach Pie

Here’s a simple list of ingredients needed to whip up this tasty pie. Make sure to have these on hand before you start cooking!

• Zucchini: 2 medium-sized (about 400g)
• Fresh Spinach: 4 cups (about 120g), roughly chopped
• Eggs: 3 large
• Feta Cheese: 200g (or Cottage Cheese, for a lighter option)
• Almond Flour: 1 cup (about 100g)
• Olive Oil: 3 tablespoons
• Garlic: 2 cloves, minced
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon
• Dried Oregano: 1 teaspoon

Step-by-Step Zucchini and Spinach Pie Recipe

Creating this pie is easier than you might think! Just follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your pie bakes evenly.

2. Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a cloth or paper towel and squeeze out excess moisture.

3. Sauté the Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Then, add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.

4. Mix the Filling: In a large mixing bowl, combine the grated zucchini, sautéed spinach, eggs, feta cheese, almond flour, oregano, salt, and pepper. Stir until well combined.

5. Prepare the Baking Dish: Lightly grease a pie dish with the remaining olive oil. You can also line it with parchment paper for easier cleanup.

6. Fill the Pie Dish: Pour the zucchini and spinach mixture into the prepared pie dish, spreading it evenly.

7. Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pie has set.

8. Cool and Serve: Once done, remove it from the oven and let it cool for a few minutes before slicing. This will help it hold its shape.

How to Serve Zucchini and Spinach Pie

Serving your zucchini and spinach pie can be just as much fun as making it! It’s delicious both warm and at room temperature, making it versatile for any occasion. To serve, cut the pie into wedges and arrange them on a platter.

You can pair it with a simple side salad for lunch or have it as a healthy appetizer at a gathering. Just a drizzle of yogurt or a squeeze of lemon can elevate the flavors beautifully.

Expert Tips for Zucchini and Spinach Pie

1. Don’t Skip Squeezing the Zucchini: Removing excess water from the zucchini is key to achieving a pie with a good texture.

2. Add Your Favorite Cheese: Feel free to swap out feta for other cheeses like ricotta or mozzarella if you prefer a different flavor profile.

3. Experiment with Herbs: You can also try adding fresh herbs such as dill or parsley for an extra layer of flavor.

Zucchini and Spinach Pie FAQs

Q: Can I make this ahead of time?
A: Yes! You can prepare the pie the day before and store it in the refrigerator. Just reheat it in the oven before serving.

Q: Is it okay to freeze leftovers?
A: Absolutely! This pie freezes well. Wrap slices tightly in plastic wrap and store them in an airtight container for up to a month.

Q: Can I add other vegetables?
A: Yes! Feel free to mix in vegetables like bell peppers, mushrooms, or even cooked chicken for added protein.

Try making this zucchini and spinach pie today—it’s a tasty way to enjoy your veggies while sticking to your keto lifestyle! Happy cooking!

Zucchini and Spinach Pie

A delightful pie that balances flavor and nutrition, combining zucchini and spinach in a crispy crust that's perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 pieces

Course: Appetizer, Main Course

Cuisine: Healthy, Mediterranean

Calories: 220

Ingredients Method Notes

Ingredients

  

For the filling

• 2 medium-sized Zucchini (about 400g)
• 4 cups Fresh Spinach, roughly chopped (about 120g)
• 3 large Eggs
• 200 g Feta Cheese (or Cottage Cheese, for a lighter option)
• 1 cup Almond Flour (about 100g)
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Oregano

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Grate the zucchini using a box grater or food processor and squeeze out excess moisture using a cloth or paper towel.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat, add minced garlic, and cook until fragrant (about 30 seconds). Add chopped spinach and sauté until wilted (about 3-4 minutes). Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine grated zucchini, sautéed spinach, eggs, feta cheese, almond flour, oregano, salt, and pepper. Stir until well combined.
5. Lightly grease a pie dish with the remaining olive oil or line with parchment paper.
6. Pour the zucchini and spinach mixture into the prepared pie dish, spreading it evenly.

Baking

1. Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pie has set.
2. Once done, remove from the oven and let it cool for a few minutes before slicing.

Notes

Serve warm or at room temperature. Ideal with a side salad or drizzled with yogurt or lemon juice. Don't forget to squeeze out excess water from the zucchini to maintain texture.