How to make Mini Spinach Pies With Cauliflower Crusts

Delicious mini spinach pies are so much fun to eat as everyone gets their own individual pie.

My three cheese spinach pie is one of the first recipes that I shared here on the blog and has long been one of my family’s favorites. Since I’ve started eating low-carb and grain free, however, I wanted to try making a grain free pie crust.

How to recreate the golden pie crust that is usually made with flour? Cauliflower to the rescue. It worked wonderfully when I made a grain free pie crust for these gluten free chicken pot pies. And once again, it proved to be a delicious and healthy twist to these mini spinach pies too.

If you’re on a low-carb diet, you’re going to love these mini pies!

These mini spinach pies are fun for a party or anytime you’re looking for a comfort food for lunch or dinner that is low-carb friendly.

Ready to make them? Let’s go.

First, the crusts! The cauliflower needs to be turned into a flour-like consistency.

Pulse a few cauliflower florets at a time in your food processor until they’re the size of couscous.

Next, bring half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, turn off the heat and cover the pan. The pan sits covered for 10 minutes before you remove the lid and transfer the cauliflower to a cheesecloth.

Twist the cheesecloth into a pouch and use it to gently squeeze out most of the moisture. It’s important for the cauliflower to be dry.

Finally, place the cauliflower in a large mixing bowl and mix in an egg, parmesan cheese, salt, and pepper for a lovely blend of flavors.

The end result is a grainy, easy to manage batter that is ready to be shaped into circles that will fit perfectly in the bottom of each pot pie.

Line a baking sheet with parchment paper, brush with oil, shape the circles of batter right on the oiled paper, and bake them until golden.

While they’re in the oven, you can make your spinach filling.  First, thaw frozen spinach and drain. Soften cream cheese in a skillet over a low flame. Add the drained spinach to the softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.

By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with a slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of 2 slices of Muenster cheese.

Pop in the oven for 20-25 minutes.

And get ready to dig in.

Mini pies are so much fun to eat as everyone gets their own individual pie. I’d love to hear how you like this spinach pie. Have a happy and healthy week! 💕

P.S. If you make these, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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How to make Mini Spinach Pies With Cauliflower Crusts

Delicious mini spinach pies are so much fun to eat as everyone gets their own individual pie.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

• For cauliflower crusts:
• extra-virgin olive oil
• 1 small head cauliflower cut into small florets
• ½ cup water
• ½ cup grated parmesan cheese
• 1 large egg beaten
• ½ teaspoon salt
• pepper to taste
• For spinach filling:
• 2 10-ounce packages frozen chopped spinach, thawed and drained
• 1 8-ounce package cream cheese
• 12 slices of muenster cheese
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 2 grated parmesan cheese

Instructions

• For the cauliflower crusts: Preheat oven to 450°F.
• Line a baking sheet with parchment paper and brush with olive oil.
• Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.
• Next, bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.
• Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower to be dry.
• Then place in a large mixing bowl and add egg, parmesan cheese, salt, and pepper. Mix well.
• Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter.
• Bake for 10-15 minutes and set aside.
• For spinach filling:
• Meanwhile, thaw spinach. Squeeze dry and drain.
• Turn oven down to 350℉.
• Soften cream cheese in a skillet over a low flame. Add drained spinach to softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.
• By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with one slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of two slices of Muenster cheese.
• Bake at 350℉ for 20-25 minutes.