Spinach Artichoke Pie

I love Spinach Artichoke Dip.....and I found this recipe on Maria Emmerich Site and had to share thought you may enjoy too! www.mariamindbodyhealth.com

Spinach Artichoke Pier (Keto)

CRUST:
1 1/2 cups almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 clove garlic (optional)
1 egg
FILLING:
1 (10 oz) package frozen chopped organic spinach, thawed and drained
1 ½ cups artichoke hearts, drained and chopped
1/8 tsp Celtic sea salt
1 clove garlic, minced
3/4 cup Parmesan Cheese
8 oz mascarpone or cream cheese softened
2 eggs

Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese, salt and garlic and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

Meanwhile, combine spinach, artichokes, salt, garlic, Parmesan Cheese, mascarpone and eggs. Pour mixture into prebaked tart shell. Sprinkle with extra Parmesan. Bake at 350 degrees F for 30 minutes. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Tart = 475 calories, 30g fat, 20g protein, 30g carbs, 2g fiber
“Healthified” Tart = 504 calories, 36g fat, 28g protein, 12g carbs, 4.4g fiber (68% fat, 22% protein, 9% carbs)

By Maria Emmerich