Low Carb Spinach Pie | Grain free, gluten free, nut free, keto, LCHF

Low Carb Spinach Pie

Low carb spinach pie sounds like something Popeye would endorse whole heartedly, and with good reason – it was delicious! You may remember the three ingredient low carb pie crust that I whipped up the other day, and the keto pot pie recipe that followed soon after. Well, here we go with another easy dinner recipe that’s vegetarian, pretty quick and really tasty. It’s also pretty nutrient dense, and can enjoyed by the whole family.

This low carb spinach pie is basically my answer to really wanted that feta and spinach taste. It’s like a much simpler spanikopita, without the carbs. 😉

Low Carb Spinach Pie | Grain free, gluten free, nut free, keto, LCHF

The crust is gluten-free and grain free, as well as nut free (yay!), but still super flaky and flavorful. I really love being able to eat crusted things – it’s been a while (Celiac + low carb + nut allergy = almost no crust recipes for me)! So, expect more in the coming weeks.

Low Carb Spinach Pie Recipe Notes:

  • Thawing the ingredients and draining isn’t a totally necessary step, but will keep things from getting too soggy
  • To make the filling a little creamier, add a half cup of ricotta to the drained ingredients, and mix in thoroughly
  • To make the pie sturdier, mix in two eggs to the drained filling mixture
  • For more tang, mix in a quarter cup of chopped olives of your choice (I would highly recommend this if you like olives – SO GOOD)
  • You may notice that the recipe calls for no salt – that’s because all of the ingredients are pretty salty!
  • 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 ?
  • You could easily add chicken to this – just replace a cup of spinach with one cup of shredded cooked chicken in the filling mixture above

Low Carb Spinach Pie | Grain free, gluten free, nut free, keto, LCHF

Low Carb Spinach Pie

Cook Time: 30 minutes

Yield: 1 9" pie

Serving Size: 1/6th pie

Calories per serving: 267

Fat per serving: 23.1g

Carbs per serving: 4.2g net

Protein per serving: 10.5g

Fiber per serving: 9g

Low Carb Spinach Pie


    For the Crust
  • 3/4 cup coconut flour
  • 1 stick (1/2 cup) butter
  • 2 eggs
    For the Filling
  • 2 cups frozen spinach, thawed and drained
  • 1/2 cup chopped marinated artichoke hearts
  • 4 ounces crumbled feta
  • pepper, to taste


  1. Preheat oven to 350.
  2. Thaw the frozen spinach in a bowl with the chopped artichoke hearts. Press down on the mixture and drain any resulting liquid.
  3. Assemble the crust according to the instructions here.
  4. In a bowl, combine drained spinach, artichokes, pepper, and feta and any desired add ons (see above for inspiration).
  5. Plop the filling mixture into the pie crust.
  6. Bake for 30 minutes.
  7. Remove from oven, let chill for a few, and then dig in!


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

    This sounds soooo good. Thanx!!!!

    • Liz July 9, 2017 at 4:14 pm

      😀 Thanks for the kind words!

  • 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

    • 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.


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