Spinach and Feta Pie with Chickpea-Flour Crust

Filling:

• 1 pound frozen cut-leaf spinach, thawed, moisture squeezed out
• 2 eggs
• 6 oz feta cheese, crumbled
• 1/2 c. 2% cottage cheese
• 1/4 tsp salt
• black pepper

Crust:

• 1 c. chickpea flour (also called besan)
• 1 T. extra-virgin olive oil
• 3/4 tsp. salt
• 1 c. water

Preheat oven to 500 degrees.  Use cooking spray to lightly mist a cast-iron skillet; place skillet in oven and heat for at least 10 minutes.

In a large mixing bowl, whisk together crust ingredients (chickpea flour, olive oil, salt and water) until there are no lumps.

Remove hot skillet from oven.  Pour batter for crust into skillet.  Return to oven for 10 minutes.

In a separate bowl, combine spinach with eggs, feta, cottage cheese, and salt.  Blend well.

Remove skillet from oven, and reduce oven temperature to 400 degrees.  Spread spinach filling evenly over crust, sprinkle with black pepper, and bake for 20 minutes longer. Cool for 10 minutes before slicing into six pieces.

Serves 6; 187 calories.

VERDICT:  I could not find chickpea flour anywhere, so I used whole-wheat flour instead.  The whole crust process didn't seem like it could possibly work, but it was kind of magical.  The spinach filling was salty and delicious, and the whole thing felt quite healthy.  From Racing Weight.  Keep!