Vegan Keto Spinach Pie | MeatFreeKeto.com - This gluten-free, nut-free low carb vegan spinach pie is a delicious keto-friendly combination of quiche and spanikopita.

Low Carb Vegan Spinach Pie

Low carb spinach pie sounds like something Popeye would endorse wholeheartedly, and with good reason – it is delicious! This recipe was born of an intense desire for spanikopita, but with the awareness that I probably do not have the patience to figure out some sort of vegan keto phyllo dough (you can read “probably” as “definitely” there). So, armed with a gluten free, nut free pie crust recipe and a fair amount of stubbornness, I set off to at least make a vegan keto spinach pie. This pie (or quiche, or whatever you want to call it) is perfect for brunch and can be enjoyed hot or cold. 

Not only is this quiche/pie totally delicious, but it also boasts a healthy dose of protein and fiber in every serving. It’s hard to stay under 20g of net carbs daily, while still getting a decent amount of protein, so it’s nice to have a few recipes that at least contribute something to the bottom line.

 Vegan Keto Spinach Pie | MeatFreeKeto.com - This gluten-free, nut-free low carb vegan spinach pie is a delicious keto-friendly combination of quiche and spanikopita.

Low Carb Vegan Spinach Pie Recipe Notes:

  • Thawing the ingredients and draining isn’t a totally necessary step, but will keep things from getting too soggy. It also helps everything reach the right temperature in the appropriate amount of time.
  • For more salt and flavor, mix in a quarter cup of chopped olives of your choice (I would highly recommend this if you like olives – SO GOOD).
  • You could also add in 1/4 cup of chopped artichoke hearts. I omitted these in favor of keeping the carbs lower.
  • If you aren’t a huge fan of spinach, collard greens or kale will also do nicely here, just keep in mind that the carb counts for these greens are slightly different.
  • Finally, you could also sub out the spinach for broccoli, but again be aware of the nutritional change.
  • Yes, I know almond flour has fewer carbs, but I’m allergic to almonds and I don’t want to build anaphylaxis into my dinner menu.
  • For the crust, if you can’t do coconut oil, olive oil actually works here. Just be aware that the crust will not set up quite as firmly, as olive oil is not solid at room temp.
  • Another crust note – if you can’t eat psyllium, you can sub in 1/4 cup of ground flax. Just be sure that you soak the flax in water ahead of time so that it forms enough of a gel to hold everything together.

Vegan Keto Spinach Pie

Cook Time: 30 minutes

Category: entree

Cuisine: American

Yield: one 9 inch pie

Serving Size: 1/6th pie

Calories per serving: 236

Fat per serving: 14.8g

Carbs per serving: 4.8g net

Protein per serving: 12.4g

Fiber per serving: 8.9g

Vegan Keto Spinach Pie

Low carb vegan spinach pie sounds like something Popeye would endorse wholeheartedly. This low carb vegan spinach "quiche" is gluten free, nut free, egg free, dairy free and totally keto-friendly!

Ingredients

    For the Crust
  • 3/4 cup (75g) coconut flour
  • 1/2 cup (112g) coconut oil
  • 1/2 cup (120ml) warm water
  • 2 tbsp (10g) psyllium husk
  • 1/4 tsp salt
    For the Filling
  • 2 cups frozen spinach (170g), thawed and drained
  • 1 block (14oz/ 397g) extra firm tofu
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (30g) nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp salt
  • pepper, to taste

Instructions

  1. Preheat oven to 350F (177C).
  2. Thaw the frozen spinach in a bowl with the chopped artichoke hearts. Press down on the mixture and drain any resulting liquid.
  3. To make the crust: In a bowl, melt together water and coconut oil. Stir in psyllium husk until a sort of gel forms. Next stir in coconut flour and salt and let sit for a minute or two, until all the liquid has been absorbed.
  4. Press the crust into a 9" pie dish. Try to make the crust as uniformly thick as possible so that it bakes evenly.
  5. In a clean mixing bowl, mash together tofu, nutritional yeast, seasoning and olive oil until it's fairly homogenous. You can also do this with a blender or food processor. It's faster, but then you have to clean a blender or food processor...
  6. Stir the drained, thawed spinach into the filling mixture until everything is uniformly combined.
  7. Scoop the filling into the pie crust and spread evenly.
  8. Cover the edges of the pie crust with aluminum foil (to prevent over-browning - it's optional, but makes things look nicer) and bake for 45 minutes.
  9. Remove from oven, let chill for a few minutes, and then dig in!
http://meatfreeketo.com/low-carb-spinach-pie/

9 Comments

  • Jennifer Hibdon July 9, 2017 at 11:54 am

    This sounds soooo good. Thanx!!!!

    Reply
    • Liz July 9, 2017 at 4:14 pm

      😀 Thanks for the kind words!

      Reply
  • Meagan August 17, 2017 at 9:05 am

    What do you recommend in place of the 2 eggs? Of course I can try some things, but wanted to hear if you’ve experimented with that and what your results were, if you have. Thanks

    Reply
    • Liz August 17, 2017 at 10:56 am

      Hi Meagan! Good question – I need to update this to be a vegan version!

      Usually I use 1/2 cup silken tofu blended with one tablespoon of nutritional yeast to replace the egg in this, and that seems to work nicely for me! I’ve found that I generally need to keep it in the oven for just a bit longer with the added moisture, though. Basically, I just keep checking it until it’s done! 🙂

      I’ll time it out next time, and post a more detailed and accurate recipe here for that.

      Reply
    • Liz March 29, 2018 at 6:32 am

      Hi Meagan! I just wanted to let you know I updated this to be totally vegan 😀

      Reply
  • Amber March 28, 2018 at 3:22 pm

    I see you mention artichoke hearts in the instructions, but don’t see them in the ingredients list. How much?

    Reply
    • Liz March 29, 2018 at 6:01 am

      Hi Amber! In the recipe notes, I mentioned that you can add about 1/4 cup of chopped artichokes if you’d like. 🙂

      Reply
  • Jen April 1, 2018 at 6:32 pm

    Hi, how long does this last in the fridge (if you know 🙂 )

    Reply
    • Liz April 3, 2018 at 8:24 am

      Hi Jen! Haha, mine usually don’t last longer than four days (they’re so tasty!), but I imagine it would last another day in the fridge if you wanted to meal prep for the week. 🙂

      Reply

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