Egg Free Spinach Pie That Actually Holds
Discover the perfect balance of wholesome flavor and hearty structure with this Egg-Free Spinach Pie that Actually Holds! Crafted with a clever chickpea flour batter, this recipe creates a firm and sliceable filling that’s packed with tender spinach, sautéed onions, and optional crumbled feta for a tangy touch. Nestled between layers of golden, flaky phyllo dough and seasoned with hints of nutmeg, garlic, and black pepper, this savory pie is a deliciously satisfying vegetarian dish that’s perfect for family dinners or entertaining. With no eggs required, this plant-based twist on a classic is both allergy-friendly and deliciously indulgent. Serve it warm and watch it become an instant hit at your table!
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Recipe Information
Ingredients
- 450 grams Frozen spinach, thawed and drained
- 120 grams Chickpea flour
- 300 milliliters Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 teaspoon Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Feta cheese, crumbled (optional)
- 8 sheets Phyllo dough sheets
- 3 tablespoons Butter or olive oil for brushing
Instructions
Preheat the oven to 190°C (375°F) and lightly grease a 9-inch pie dish or a similar baking dish.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Remove from heat.
In a mixing bowl, combine the chickpea flour, water, nutmeg, salt, and black pepper. Whisk until smooth and lump-free to create a batter.
Add the thawed and drained spinach to the skillet with the onion and garlic mixture. Mix in the crumbled feta (if using). Stir well to combine all the filling ingredients.
Pour the chickpea flour batter into the spinach mixture and stir to evenly coat the spinach in the batter.
Layer 4 sheets of phyllo dough in the prepared pie dish, brushing each sheet lightly with melted butter or olive oil before adding the next. Let the excess dough hang over the edges.
Spread the spinach filling evenly over the phyllo dough layers.
Fold the overhanging phyllo dough over the filling, then layer the remaining 4 sheets of phyllo on top, brushing each with butter or olive oil. Tuck the edges into the sides of the dish to seal.
Using a sharp knife, score the top of the phyllo in a diamond or square pattern to make slicing easier later.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
Allow the pie to cool for 10-15 minutes before slicing and serving. Enjoy your egg-free spinach pie!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
