Spinach & Feta Pie with Chickpea Flour Crust

This pie makes a fabulous breakfast, lunch or dinner, and it’s just as good cold at it is hot. Which is really, really good!

• 1 cup chickpea flour (also called garbanzo bean flour or besan)
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1 cup water
• 16 oz frozen cut leaf spinach, thawed, moisture squeezed out
• 2 eggs
• ¾ cup crumbled feta (3 ounces)
• ½ cup goat cheesse
• Black pepper

1. Lightly oil a cast iron skillet and place in oven. Preheat to 500°F and heat for at least 10 minutes.
2. In a large mixing bowl, whisk together chickpea flour, olive oil, ¾ teaspoon salt, and 1 cup water until there are no lumps.
3. With an oven mitt, remove hot skillet from oven and pour in batter. Return to oven for 10 minutes.
4. In a separate bowl, combine spinach with eggs, remaining ¼ tsp salt, feta, and cottage cheese. Blend well.
5. Remove skillet from oven, and reduce oven temperature to 400°F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake 20 minutes longer. Cool 10 minutes before slicing.

Makes 6 servings

Per serving: 186 calories, 8 g total fat, 3 g saturated fat, 83 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein

adapted from http://askgeorgie.com