The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Main Dishes / Spinach Pie with Gluten Free Crust

Spinach Pie with Gluten Free Crust

By

SpinachPie_GlutenFree

Back in January I made these battered gluten-free chicken nuggets /strips after finding my old recipe journal. It brought back a lot of fond memories of old favorites. Another one from that journal that I’ve been missing lately is the classic, spinach pie. Yesterday I decided to recreate it, gluten and dairy free. It came out so awesome. I hope you enjoy it too 🙂

Spinach Pie with Gluten Free Crust

gluten free Pie Crust

Add to bowl:
1/4 cup applesauce
1 tsp apple cider vinegar
1/4 cup coconut oil, liquified, or grapeseed oil

Mix with electric mixer.

Add:
1 cup Bob’s almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)

Mix again.

Press the dough into a ball with your hands, then put it in your pie dish, and press it the rest of the way out with your hands.

Do NOT pre-bake the crust.

Set aside.

Spinach pie Filling

Make your cream cheese/ricotta substitute:
Add to Blendtec or food processor:
1 cup plain cashews
1/4 tsp Herbamare
1/4 cup chicken broth & 1/4 cup water
OR 1/2 cup water and no chicken broth
Puree till creamy and smooth.

Add to bowl:
cream cheese/ricotta substitute (above)
2 cups gluten-free spaghetti noodles, partially cooked (about 10 minutes) Note: To get 2 cups cooked was about 6 ounces of dry noodles, or just under half of a package. If you want to make this recipe grain-free (without noodles) I would try substituting another egg or two, and baking slightly longer.
16 oz frozen organic spinach, thawed and squeezed through a kitchen towel to remove as much water as possible.
2 whisked eggs
2 finely chopped green onions
1/4 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp fine sea salt
3/4 Daiya dairy-free mozzarella Note: If you can’t get Daiya, the recipe will probably still be fine without this ingredient.

Combine filling ingredients and pour into unbaked crust.

Bake at 350 degrees for about 30 minutes.

What recipe do you miss the most, that you haven’t had gluten and dairy free yet?

♥, Kelly

Share this:

Reader Interactions

Comments

  1. I miss the cinnamon rolls we used to make Christmas Eve. They were so doughy and delicious! We ate them while watching “It’s a Wonderful Life” every year!

  3. this looks like a great make-a-head dinner for those busy nights coming back late from school and sports, thanks!

  4. I miss many things that I haven’t gotten around to recreating yet, but one thing would have to be Chicken Poppyseed Casserole…the one with buttery crackers as a topping!!

  7. This looks delicious! Do you think the pie would hold together without the crust? The crust sounds good, but I was trying to avoid a trip to the grocery store and I thought I may be able to make it crustless.

  8. Thanks for the comments guys!

    Diajane, I have cinnamon rolls in my baked goods & desserts cookbook 🙂

    I think it would be fine without a crust. I would grease the pan well. Hope it works!

  9. Love the creativity in the substitutions in this recipe. I wanted to mention ,I have been baking from your grain-free cookbook recently, and it has been a joy to make to the recipes 🙂

  10. That looks fantastic, Kelly! Hubby goes for anything with pasta, so I know he’d love this as well. 🙂

    Still thinking whether there’s anything I miss … hmmm.

    xo,
    Shirley

  12. This sounds (and looks!) so delicious. Has anyone tried this without the noodles? If so, how did it come out and what changes/substitutions did you make? Thank you, Kelly, for another great recipe!

  13. This looks insanely good. I have painful stomach inflammation from food allergies& really enjoy trying your delicious recipes that make me feel good. I also can’t wait to try to make the spinach calazones, something I’ve missed. Thanks so much for sharing!!