Keto Spinach Ricotta Pie

An amazing ketogenic substitution for an Italian favorite. So garlicky, so cheesy, and so filling! Have your pie and keto, too!

Ingredients

Crust:

  • 3 c almond flour
  • 6 Tbsp psyllium husk powder
  • 10 Tbsp butter
  • 2 eggs whites

Filling:

  • 10 oz frozen spinach
  • 2 oz onion, minced
  • 2 garlic cloves, minced
  • 8 oz whole fat ricotta cheese
  • 8 oz freshly grated mozzarella cheese
  • 4 oz grated parmesan cheese
  • 3 eggs
  • 2 Tbsp butter
  • 1 Tbsp olive oil

Directions

  1. Dice butter and place in freezer about 5 minutes.
  2. Add almond flour, psyllium husk powder, and salt into a stand mixer and mix to combine.
  3. Add butter and mix until butter pieced become no bigger than pea size.
  4. Add egg whites and mix until dough comes together.
  5. Pour out onto countertop, divide dough in half, and shape into discs.
  6. Wrap in plastic wrap and refrigerate at least one hour (over night is best).
  7. Preheat oven to 350F and add large baking sheet to middle rack.
  8. Thaw frozen spinach in a pot of boiling water. Drain well by pressing spinach into a strainer.
  9. Add butter and olive oil to a large pan and sauté onions over medium heat until translucent (approximately 5 minutes).
  10. Add spinach to pan and cook to remove more water (approximately 5 more minutes).
  11. Add garlic and cook until garlic becomes fragrant (less than 1 minute). Set aside to cool slightly.
  12. Combine cheeses in a large mixing bowl.
  13. Add spinach mixture and eggs. Using an electric mixer, mix until completely combined.
  14. Roll out each dough disc between two pieces of wax paper.
  15. Place rolled out dough in freezer for 5 minutes.
  16. Take one dough and remove one side of wax paper. Flip over onto pie plate and remove the other wax paper. Press dough against pie plate.
  17. Fill pie with spinach cheese filling.
  18. Take second dough and remove one side of wax paper. Flip over onto pie plate with filling and remove second piece of wax paper.
  19. Trim and crimp edges of dough to seal pie. Cut 3-5 large slits into top crust for air vents. Use remaining dough from trimming the edges to make decorations using cookie cutters if you want to add some flair.
  20. Place pie onto heated baking sheet and bake at 350F for 1 hour.

Nutritional Information (1/12 pie)

spinachricottapie
Macros tracked using https://www.carbmanager.com
Crust inspired by LowCarbMaven’s Flakey Low Carb Pie Crust

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