Egg Free Spinach Pie That Actually Holds

Discover the perfect balance of wholesome flavor and hearty structure with this Egg-Free Spinach Pie that Actually Holds! Crafted with a clever chickpea flour batter, this recipe creates a firm and sliceable filling that’s packed with tender spinach, sautéed onions, and optional crumbled feta for a tangy touch. Nestled between layers of golden, flaky phyllo dough and seasoned with hints of nutmeg, garlic, and black pepper, this savory pie is a deliciously satisfying vegetarian dish that’s perfect for family dinners or entertaining. With no eggs required, this plant-based twist on a classic is both allergy-friendly and deliciously indulgent. Serve it warm and watch it become an instant hit at your table!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 450 grams Frozen spinach, thawed and drained
• 120 grams Chickpea flour
• 300 milliliters Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 0.25 teaspoon Nutmeg, ground
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 100 grams Feta cheese, crumbled (optional)
• 8 sheets Phyllo dough sheets
• 3 tablespoons Butter or olive oil for brushing

Directions

Step 1

Preheat the oven to 190°C (375°F) and lightly grease a 9-inch pie dish or a similar baking dish.

Step 2

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Remove from heat.

Step 3

In a mixing bowl, combine the chickpea flour, water, nutmeg, salt, and black pepper. Whisk until smooth and lump-free to create a batter.

Step 4

Add the thawed and drained spinach to the skillet with the onion and garlic mixture. Mix in the crumbled feta (if using). Stir well to combine all the filling ingredients.

Step 5

Pour the chickpea flour batter into the spinach mixture and stir to evenly coat the spinach in the batter.

Step 6

Layer 4 sheets of phyllo dough in the prepared pie dish, brushing each sheet lightly with melted butter or olive oil before adding the next. Let the excess dough hang over the edges.

Step 7

Spread the spinach filling evenly over the phyllo dough layers.

Step 8

Fold the overhanging phyllo dough over the filling, then layer the remaining 4 sheets of phyllo on top, brushing each with butter or olive oil. Tuck the edges into the sides of the dish to seal.

Step 9

Using a sharp knife, score the top of the phyllo in a diamond or square pattern to make slicing easier later.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.

Step 11

Allow the pie to cool for 10-15 minutes before slicing and serving. Enjoy your egg-free spinach pie!

Nutrition Facts

Serving size	(1328.1g)

Amount per serving	% Daily Value*
Calories	1927.3

Total Fat 101.2g	0%
Saturated Fat 42.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182.3mg	0%
Sodium 4813.0mg	0%
Total Carbohydrate 190.6g	0%
Dietary Fiber 31.9g	0%
Total Sugars 21.4g
Protein 68.4g	0%

Vitamin D 27IU	0%
Calcium 1069.1mg	0%
Iron 17.9mg	0%
Potassium 3508.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 14.1%

Carbs: 39.2%