Low Carb Vegan Spinach Pie

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

Vegan Keto Spinach Pie

Print Recipe
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!
Course entree
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Calories 398


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
  • OPTIONAL - 1/4 cup artichoke hearts not included in nutrition


  • Preheat oven to 350F (177C).
  • Thaw the frozen spinach in a bowl with the chopped artichoke hearts (if using - see notes above). Press down on the mixture and drain any resulting liquid.
  • 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.
  • Press the crust into a 9" pie dish. Try to make the crust as uniformly thick as possible so that it bakes evenly.
  • 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...
  • Stir the drained, thawed spinach into the filling mixture until everything is uniformly combined.
  • Scoop the filling into the pie crust and spread evenly.
  • 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.
  • Remove from oven, let chill for a few minutes, and then dig in!


Serving: 1 | Calories: 398kcal | Carbohydrates: 4.8g | Protein: 12.4g | Fat: 32.8g | Fiber: 8.9g

Join the Conversation

  1. Jennifer Hibdon says:

    This sounds soooo good. Thanx!!!!

    1. Liz Author says:

      :D Thanks for the kind words!

  2. 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

    1. 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.

    2. Liz Author says:

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

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

    1. Liz Author says:

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

  4. Hi, how long does this last in the fridge (if you know :) )

    1. Liz Author says:

      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. :)

  5. Did you use psyllium husk powder?

    1. Liz Author says:

      Hi Laila! I used whole psyllium husk. You can also use powder – it’s about 3x as dense as the whole husks. So, instead of 2 tablespoons, it would be 2 teaspoons. :D

  6. Hi! This recipe looks so good. I usually like to prep and freeze the leftovers for meals like this because I do intermittent and alternate day fasting. Do you know if this can be frozen and eaten later?

    1. Liz Author says:

      Hi Mae, I’m glad you like it! This can be frozen and reheated. :)

  7. jasmin olpinski kopiec says:

    Hello! When I put in the ingredients into chronometer for 1/6 of the recipe, I get 430 calories. I am wondering whats wrong. I follow the recipe to the T!

    1. Liz Author says:

      Hi Jasmin, thank you for pointing this out! The coconut oil wasn’t registering as part of the nutrition facts in the recipe plugin for some reason, but I just re-entered it and it seems to be back now!

  8. can the crust be made the day before?

    1. It can be!

  9. The lucky water rat says:

    Thanks for a great recipe and all the alternatives. You’re very thoughtful!

  10. Do you need to preheat the crust? Also do u add dill to the veges

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