Spinach and Feta Pie with Chickpea Flour Crust

This pie makes a fabulous breakfast, lunch or dinner, and it’s just as good cold at it is hot. Which is really, really good!

  • 1 cup chickpea flour (also called garbanzo bean flour or besan)
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 cup water
  • 16 oz frozen cut leaf spinach, thawed, moisture squeezed out
  • 2 eggs
  • ¾ cup crumbled feta (3 ounces)
  • ½ cup nonfat cottage cheese
  • Black pepper
  1. Lightly oil a cast iron skillet and place in oven. Preheat to 500°F and heat for at least 10 minutes.
  2. In a large mixing bowl, whisk together chickpea flour, olive oil, ¾ teaspoon salt, and 1 cup water until there are no lumps.
  3. With an oven mitt, remove hot skillet from oven and pour in batter. Return to oven for 10 minutes.
  4. In a separate bowl, combine spinach with eggs, remaining ¼ tsp salt, feta, and cottage cheese. Blend well.
  5. Remove skillet from oven, and reduce oven temperature to 400°F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake 20 minutes longer. Cool 10 minutes before slicing.

Makes 6 servings

Per serving: 186 calories, 8 g total fat, 3 g saturated fat, 83 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein

Source: askgeorgie.com
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    Gna do this without the cheese
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