Spinach Pie with Quinoa Crsut
A delicious gluten-free cheesy spinach pie that even your non gluten-free friends will love! It's a healthy side dish set into a tasty, crunchy quinoa crust.
Servings: 6 servings
Calories: 390kcal
Ingredients
Crust
- 1 cup quinoa
- 1 teaspoon salt
- ¾ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 egg
Spinach Pie
- 2 Tablespoons olive oil
- ¼ cup onions, chopped
- 1-2 cloves garlic, chopped
- 18- oz fresh spinach
- salt & pepper, to taste
- 2 eggs
- 8- oz ricotta cheese
- 3- oz Pecorino Romano, grated (Parmesan can also be used)
- 2 Tablespoons olive oil
- 3 Tablespoons breadcrumbs, gluten-free if needed
- Pinch of nutmeg
Instructions
- Preheat oven to 375 degrees. Spray a deep dish pie plate with nonstick spray.
- In a medium saucepan, place 2 cups water, salt and seasonings. Bring to a boil. Add 1 cup quinoa and cook, covered for 15 minutes. Remove from heat and let cool at least 15 minutes. You can also cook the quinoa the day before and have it ready to go.
- Add 1 egg to quinoa, stir, then press into bottom and up sides of pie plate. Place in oven and bake for 20 minutes. Let cool slightly
- While crust is cooking prepare spinach mixture.
- Heat olive oil in large skillet over medium-high heat. Add onions and garlic and sauté for 3-5 minutes. Remove half of onion garlic mixture and set aside.
- Turn heat down to medium and place half the spinach in skillet with onion and garlic mixture, season with salt & pepper. Sprinkle 2 tablespoons water over spinach. Let spinach steam, stirring often, until it wilts, about 3-5 minutes. Place spinach in colander to drain and cool.
- Place remaining onion-garlic mixture back into skillet with remaining half of spinach. Sprinkle 2 tablespoons water over spinach and steam until wilted. Add to colander. Let cool slightly.
- Take cooled spinach and squeeze out excess moisture. Place on cutting board and chop.
- Place in medium bowl and mix with remaining ingredients.
- Pour into cooled quinoa pie shell.
- Lower temperature of oven to 350 degrees.
- Bake in oven for 30 minutes. Let rest 5 minutes before cutting.
Notes
Cook time includes cooking the quinoa. Cooking ahead of time and storing in refrigerator can cut 15 minutes from dinner prep.
Nutrition
Calories: 390kcal | Carbohydrates: 30g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 694mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8436IU | Vitamin C: 25mg | Calcium: 339mg | Iron: 4mg
