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  • Spinach and Olive Pie

Spinach and Olive Pie

Posted on Aug 6th, 2018
by Simona
Categories:
  • Mains

Can a pie be vegan, low carb and, even better, keto? The answer is yes! This Spinach and Black Olive Pie is all of that… and it’s also finger-licking!

The crust shell is made with coconut flour, that gives it a soft texture, almost like that of a sponge cake. While coconut flour is not the flour with fewer carbs, it is fluffier and it simply sticks together with the pressure of your hands. This means that you won’t need to flatten the dough with a rolling pin!

Ingredients

  • ¾ cup coconut flour
  • 1 tablespoon whole wheat flour
  • 2 tablespoons coconut oil
  • ¾ cup warm water
  • 2 + 2 tablespoons psyllium husk
  • Pinch of salt
  • 200 g fresh baby spinach
  • 1 tablespoon walnut oil
  • 2 tablespoons chickpeas
  • 2 tablespoon non-dairy cheese shreds
  • 1/2 cup black olives
  • 2 tablespoons tomato sauce
  • 2 tablespoons coconut cream
  • 1 tablespoon curry powder
  • 2 Italian tomatoes
  • Salt and pepper, to taste
  • Handful parsley

Preparation

In a bowl, mix together the coconut flour, wheat flour, 2 tablespoons psyllium husk and salt. Add the coconut oil and warm water. Mix well: you will obtain a flaky and soft mixture. Transfer the mixture to your baking dish, spread it, and flatten it with your hands to form the base or the pie. To finish, press with the back or a tablespoon until the texture seems firm.

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Cook the spinach in a large skillet, with a tablespoon of walnut oil. Stir them every now and then. When they reduce in volume and softens, take off the heat, season with salt and pepper, and set aside to cool.

Transfer the spinach to a mixing bowl. Add the chickpeas, black olives, and non-dairy cheese. Mix in the tomato sauce, coconut cream, curry powder, and psyllium husk.

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Transfer the mix to the baking tin and spread it evenly to cover the coconut flour base. Rinse and slice the Italian tomatoes and lay them on top of the spinach filling. Season with salt and pepper, to taste, and sprinkle with parsley. Drizzle with a little olive oil and put in the oven for 40 minutes at 250 degrees.

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Take out of the oven and let cool down for a couple of hours before serving.

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Enjoy your pie!

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Related

  • Black olives
  • Chickpeas
  • Coconut flour
  • Coconut milk
  • Coconut oil
  • Curry
  • Non-dairy cheese
  • Parsley
  • Psyllium husk
  • Spinach
  • Tomatoes
  • Walnut oil
  • Whole wheat flour

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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Welcome to Veg Papa!

All the recipes in this website are vegan. We hope you enjoy them as we do!

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