Food

Gluten-Free, Dairy-Free Spinach Pie

 

This is a recipe that is in From Your Garden To Your Family, 50 fresh, grain-free recipes for every season (which is included in my eCookbook bundle that is on sale till July 31st), and it is my mother in law’s recipe, except with more bacon and salt. 🙂

This is hand’s down one of my husband’s favorite recipes and is about the only way I can get him to eat a huge portion of greens in one sitting. With him at the dinner table, it’s like I have two picky eater kids. And to me it is the ultimate comfort food and expression of love. It is not a quick meal to prepare, and I have tried to cut corners and use frozen spinach in the past and trust me, this is just one of those recipes where going the extra mile is worth it. You are basically getting five servings of vegetables in one piece of pie and it’s packed with protein from the bacon and hard-boiled eggs.

Gluten-Free, Dairy-Free Spinach Pie

Ingredients

  • 1 pound of bacon
  • 4 hard-boiled eggs, chopped
  • 2 uncooked eggs
  • 5 10-ounce bunches of fresh spinach, washed well
  • 1 onion, chopped
  • 1 teaspoon freshly grated nutmeg
  • pie crust (grain-free pie crust recipe in my cookbook is a good option or you can just buy a gluten-free pie crust, this brand has an allergy friendly one that tastes good)

Instructions

  1. Boil the spinach for 10 to 15 minutes and place in a colander.
  2. When spinach is cool, use your hands and press all the water out.
  3. Chop cooled spinach and set aside.
  4. In a pan, cook the bacon and set aside.
  5. Next, saute the onions in the same pan with the left over bacon grease.
  6. When the onions are done, take the pan off the stove.
  7. Add the spinach, bacon and the chopped,hard boiled eggs.
  8. Add most of two beaten large eggs (save a little bit for later), pepper, and nutmeg inot the pan and toss with the onion mixture.
  9. Spoon the mixture into a pie pan lined with curst and cover with a pie crust.
  10. Poke a few holes with a fork and brush the top of the pie crust with the leftover beaten egg.
  11. Bake for 30 minutes at 350 degrees or until the pie crust is a nice light-brown color.
  12. Freeze it after it cools or you can freeze it uncooked and bake it later.
  13. This is a very lengthy process, but it can be split up. Make the pie crust the first afternoon, then boil eggs and spinach the next day, then on the last cook the bacon and onions and mix everything together and bake as directions say. The good news is that the time is really worth it on this recipe, it tastes amazing and your kids and picky husband will gobble it up, all the while eating 5 servings of spinach!

Other freezer cooking resources:

-My ecookbook bundle! 150 recipes for $25!

-Get one month free with Once a Month Meals when you buy the Pro Yearly plan and get the option to swap out and save menus.

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