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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.