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Spinach Pie

Servings 10 slices



  • 1/3 cup coconut flour
  • 1/2 tsp. sea salt
  • 1 tsp. gluten-free baking powder
  • 4 eggs beaten
  • 1 cup almond or coconut milk
  • 1/2 cup chopped red onion
  • 1/3 to 1/2 cup crumbled goats feta cheese OPTIONAL- leave out for dairy free
  • 500 g chopped spinach/chard/ kale
  • 4 rashers bacon, finely chopped OPTIONAL- leave out for vegetarian
  • 1/2 c pine nuts OPTIONAL


  • 2 1/2 cups almond flour
  • 1/2 tsp. sea salt
  • 1/4 cup melted coconut oil or butter
  • 1 lge egg


  1. For Base

    Preheat oven to 170C (fan forced) and line a pie dish with baking paper. I used a small springform tin. 

  2. Add all base ingredients to a food processor and pulse until combined into a dough. Press evenly into your baking dish both on the bottom and up the sides. Place some more baking paper on top of the base and add some baking weights or some raw rice to prevent the base from bubbling up. 

  3. Bake pie crust for 10 mins or until golden on the edges then set aside while you make the filling. 

  4. Add bacon & onion to a large frying pan and saute until the onion is translucent. Add the spinach and cook until it is completely wilted down. 

  5. In a large bowl add the remaining filling ingredients and stir well. Using tongs to prevent excess liquid in your filling, grab the spinach, bacon, onion mix and add it to the bowl with the rest of the filling and mix well to combine. 

  6. Pour the filling ingredients into the base and bake for 45-60 minutes until firm in the centre. Allow to stand for 30 mins out of the oven to set to make it easier to slice..... Or just dig in, you do you.