Only 7 ingredients needed to make this mouthwatering, low carb Tomato Spinach Feta Pie! Made with a simple grated zucchini crust and topped with juicy cherry tomatoes. Enjoy as a simple weeknight dinner or easy, healthy brunch that’s sure to impress!

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.

Zucchini Crusted Spinach Feta Pie

While the total cook time is about 60 minutes (for both the crust and filling), hands on prep time is only about 20 minutes.

It may seem like a fussy recipe at first glance, but it’s really quite simple if you break it down into the two main components: the crust and the filling.

The Crust:

Ingredients: grated zucchini, salt, pepper, egg.

The most difficult part here will be grating the zucchini with a box grater. Really, that’s probably more tedious than it is challenging.

If you’ve got a food processor with a grating attachment, you can grate the zucchini in seconds.

Once grated and squeezed, mix in the salt, pepper and egg then press into the prepared pan.

The crust will feel quite wet at the stage even after you’ve squeezed out the water but will dry out in the oven as it cooks.

The Filling:

• Wilt the spinach.
  • Load up a large, non stick skillet with your spinach, cover then 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.
• Mix the eggs and feta.
  • Whisk the eggs then add the crumbled feta. Easy!
• Combine.
  • Add the wilted spinach to the feta and egg mixture then set aside until it’s ready to go in the crust.
• Bake.
  • Add the filling to the pre baked crust then place in the oven bake for about 30 minutes. After 30 minutes the tomatoes should be nice and blistered and the top golden.

Tomato FYI

I highly recommend you scoop out the seeds in the tomatoes before you add them to the pie to bake.

The seeds and their surrounding watery membranes are…..well, watery.

If the seeds are left fully intact as the bake, the tomato juice will burst and seep out on to the pie. While it will taste lovely, it will also be possibly too watery.

That being said, you don’t have to scoop out the seeds. Often times the excess juice will soak up into the filling within a few minutes of coming out of the oven. However, I do find that I still need to dab the top of the pie with a paper towel to get rid of excess juice.

Enjoy!

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.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Zucchini Crust Tomato Spinach Feta Pie

Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes

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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

Ingredients

Crust

• 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

Filling

• 2 eggs
• 200 grams | 7 ounces feta, crumbled
• 9 cups | 260 grams spinach
• 1 cup | 150 g cherry tomatoes, cut in half and seeds removed

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Crust

1.  Preheat oven to 400°F/205°C. Lightly grease a 9-inch pie pan. Set aside.
2. In a medium sized bowl mix together the grated zucchini, salt, pepper and egg until combined. 
3. 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. 

Filling

1. 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.
2. Whisk the eggs in a medium sized bowl. Stir in the crumbled feta
3. Mix the spinach into the egg-feta mixture. 
4. 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.
5. 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. 

Notes

Make it Low FODMAP

Cherry tomatoes are only low FODMAP if you eat 3 or less per meal. To adapt this pie to be more FODMAP friendly you can:

• reduce the amount of tomatoes to ensure there are only about 3 per slice
• Use one beefsteak tomato. Slice into thin rounds, deseed and use in place of the cherry tomatoes.
• Omit the tomatoes altogether.

Nutrition Information

Yield: 8

Serving Size:

1 slice Calories: 101Total Fat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 440mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Mediterranean

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