Spinach and Olive Pie
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.
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.
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.
Take out of the oven and let cool down for a couple of hours before serving.
Enjoy your pie!
