Spinach Pie (paleo. low carb. vegetarian)

I’ve got to be honest with you, I’ve never made spinach pie before in my life so this had the potential to be an epic disaster-chef moment which really would have pi$$ed me off because I’m not sure how you’d save this if you fu$ked it up. I HATE wasting food so most kitchen fails I can find a way to ‘repurpose’. Like failed cake can easily be turned into bliss balls, a flop of a cookie recipe can be added to a muesli bar mix and given a new life, I have no clue how I would have saved this, luckily I didn’t need to.

This recipe came about because I had a MASSIVE bunch of rainbow chard & kale in the fridge that was starting to look a little sad and as I mentioned, I hate wasting good food so I made pie. You can absolutely leave out the goats cheese in this if you don’t do great with dairy, I strangely did fine with this little amount on this occassion. This base turned out MUCH better than I had expected and I can’t wait to experiment with some other versions too. I’m thinking Lemon Curd tart & Banoffee Pie would be so darn good.

Few things, I used a springform tin and found that my base was a little too thick and I didn’t do baking paper on the sides. As a result, I lost half of my pie sides when they stuck to the tin. Amateur hour. Don’t be a rookie like me.  I think using an actual pie dish would probably aid your cause if you have one but take it for a spin in whatever you have.