Spinach and feta pie on cauliflower dough
8 servings
80 minutes
This pie is a true find for lovers of healthy eating and exquisite flavors. European cuisine inspires the creation of a delicate cauliflower crust that replaces the traditional flour base. The lightness and healthiness of the dish combine with the rich flavor of the filling, where spinach adds freshness and feta provides a creamy tanginess. Oregano and black pepper enhance the depth of flavor, creating harmony in every bite. An ideal option for a light dinner or festive table. This pie can be served warm, drizzled with lemon juice for extra zest, or left to cool to enjoy its tender texture the next day. The dish combines simplicity and elegance, reminiscent of Mediterranean gastronomic traditions.
1
Preheat the oven to 210 degrees.
2
Clean and cut the cauliflower into pieces, place it in the microwave for 5-7 minutes on full power. The cauliflower should become soft.
- Cauliflower: 1 head
3
Grind the cabbage in a food processor until it becomes puree, spread the mass on a towel and distribute it with a spoon. Let it cool for 10-15 minutes. Gather the mass in the towel into a bag and squeeze well until all the water is out and the mass is almost completely dry.
4
Whisk 2 egg whites and parmesan with a fork in a bowl. Add cauliflower. Mix well.
- Egg white: 8 pieces
- Grated Parmesan cheese: 1 tablespoon
- Cauliflower: 1 head
5
Grease the baking dish with oil or spray, add the mixture of cauliflower, egg whites, and parmesan. Evenly spread the mixture with a spoon in the dish, creating edges for the future pie. Bake in the oven for 10-15 minutes until lightly brown and the first crust forms.
- Cauliflower: 1 head
- Egg white: 8 pieces
- Grated Parmesan cheese: 1 tablespoon
6
While the base is baking, prepare the filling. Mix the remaining egg whites and eggs in a large deep bowl with oregano, pepper, and torn spinach leaves. Cut the feta into cubes and add it to the mixture. Add additional spices to taste.
- Egg white: 8 pieces
- Chicken egg: 2 pieces
- Dried oregano: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Spinach: 250 g
- Feta cheese: 200 g
- Green onion feathers: 3 pieces
- Ground black pepper: 1 teaspoon
7
Spread the filling on the prepared base, return to the oven for 30-40 minutes until the filling sets and a delicate crust forms.
8
Serve the dish. You can sprinkle with lemon for a more tangy flavor.
- Ground black pepper: 1 teaspoon