Seven ingredient + low carb Tomato Spinach Feta Pie with an easy zucchini crust – delicious as a simple weeknight dinner or weekend brunch! | Gluten Free + Grain Free + Low Carb + Low FODMAP
Can I interest you in a slice of this low calorie, low carb Zucchini Crusted Tomato Spinach Feta Pie?
It’s perfectly cheesy, easy and full of good summer vibes. I’ve currently got ALL the heart eyes for this stuff right now.
I’m especially in love with the ease of this kind of lunch/dinner right about now. Mike & I have been gearing up to move soon so we’ve been busy tidying and packing. I’ve been living off of leftover pie for lunch the past week or so and it’s still just as good as it came out the first day.
How to Make: Zucchini Crust Tomato Spinach Feta Pie
While this pie does take a little over an hour to make altogether most of that time is spent cooking the crust and filling, so the actual hands on time is pretty minimal and nothing too challenging.
The crust is made up of grated zucchini, salt, pepper and an egg. The most difficult part here will be grating the zucchini but that’s probably more tedious than challenging. The main thing to keep in mind with the crust is that you’ll want to squeeze out as much excess moisture in the zucchini as you possibly can. The more moisture left in the zucchini, the soggier your crust will be.
That being said, the crust itself will probably look and feel a little soggy once you mix in the egg and that’s totally fine! The excess moisture here will cook off once it bakes and you’ll be all set.
Start out by wilting the spinach. Just load up a large, non stick skillet with your spinach, cover and let wilt on a medium-low heat. It should only take a minute or two for your spinach mountain to reduce down to the size of a fist.
While the spinach is doing its own thing, move on to the eggs and feta. Quickly whisk together your eggs before mixing in the crumbled feta. Nothing to it. When you’re ready, stir in the wilted spinach and then set the filling aside until it’s ready to go in the crust.
Note about the tomatoes:
I highly recommend scooping out the seeds in the tomatoes here before adding them to the pie to bake. Seeds and their surrounding watery membranes are…..well, watery. If you bake this without scooping out as much as you can they’ll drain while cooking and result in a pie top covered in watery tomato juice. It will soak back into the pie for the most part after a minute or two, but I usually end up having to dab the top when I don’t core my tomatoes first.
When your crust is baked and you’re all set it’s just a matter of adding the filling and topping with the tomatoes. Place back in the oven and bake another 30 or so minutes until the tomatoes are starting to blister and the top begins to golden.
Serve this as an easy weeknight dinner or a healthy brunch option. Each slice contains about 100 calories and only 4 grams of carbs so you can feel even better eating this without feeling too heavy in the end.
So how about that slice, eh?
If you like this recipe you might also like:
- Sun Dried Tomato and Sweet Potato Crust Quiche
- Butternut Squash Kale and Goats Cheese Quiche
- Potato and Asparagus Frittata
- Strawberry Almond Sweet Frittata
- Broccoli Cheddar Crustless Quiche
Don’t forget to #asaucykitchen on instagram if you try this Tomato Spinach Feta Pie! I love seeing what you make! You can also post your pictures to my facebook page!
- 3 cups | 350 grams grated zucchini, about 2 large zucchini - squeeze out as much liquid from the zucchini before adding it to the mix
- 1/4 teaspoon salt and pepper
- 1 egg, whisked
- 2 eggs
- 200 grams | 7 ounces feta, crumbled
- 9 cups | 260 grams spinach
- 1 cup cherry tomatoes, cut in half and seeds removed
- Preheat oven to 400°F/205°C. Lightly grease a 9-inch pie pan. Set aside.
- In a medium sized bowl mix together the grated zucchini, salt, pepper and egg until combined.
- Gently press the mix into the prepared pie pan. Press evenly into the bottom and side to form a crust. Bake for 25 minutes or until the crust is set and the sides begin to brown.
- Add the spinach to large non stick skillet over a medium heat. Cover and let the spinach wilt, 2-3 minutes. Remove from the heat and let cool a few minutes.
- Whisk the eggs in a medium sized bowl. Stir in the crumbled feta
- Mix the spinach into the egg-feta mixture.
- Pour the filling over the crust - spread so it bakes evenly. Lay the cherry tomatoes over the top of the filling in an evenly layer.
- Reduce oven temperature to 375°F/190°C. Bake for 30-35 minutes or until the filling is set. Let cool for a few minutes before slicing and serving.