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 published 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 nutritious twist to these mini spinach pies too.
If you’re on a low-carb diet, you’re going to love these mini pies!
Spinach plays well in all kinds of dishes.
For something quick and savory, try my ground chicken, spinach sauté, and tomatoes.
Want something crisp and refreshing? This pomegranate spinach salad is a favorite.
Or to serve with gluten free crackers, chips, or even sliced veggies, go with this slow cooker spinach and artichoke dip from my friend’s blog. Just a heads-up, her site isn’t strictly gluten free, so be sure to double-check the ingredients if you’re browsing around.
If you’re trying to stay low-carb but don’t want to feel like you’re missing out, take a look at our low-carb collection. We’ve got loads of recipes and advice to make sure you’re feeling good and staying on the right path.
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.
Ingredients
For cauliflower crusts:
- extra-virgin olive oil
- cauliflower
- water
- parmesan cheese
- an egg
- salt and pepper
For spinach filling:
- frozen chopped spinach, thawed and drained
- cream cheese
- muenster cheese
- salt, garlic powder, and parmesan cheese
Instructions
*Free printable recipe card is available at the end of the post.
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 thin 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.
Pro tips and recipe notes
- Take the spinach out of the freezer so that it can have time to thaw, and drain it before you’re ready to cook it.
- Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
- If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake at 450℉ for 10-15 minutes and set aside. Then turn the oven down to 350℉ and continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
- Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.
Mini pies are so much fun to eat as everyone gets their own individual pie. I’d love to hear how you like them. 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.
Try these recipes next
British Style Meat Pie (Low Carb And Gluten Free) – This recipe is made with low carb ingredients and includes lots of cooking tips. Your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.
Spicy Salmon Bake Cups – These are a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!
Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.
Want to save this for later? Pin it!
How to make Mini Spinach Pies With Cauliflower Crusts
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 ten-ounce packages frozen chopped spinach, thawed and drained
- 8 ounce package of cream cheese
- 12 slices of muenster cheese
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons grated parmesan cheese
Instructions
For the cauliflower crusts:
For the cauliflower crusts:
- Preheat oven to 450°F.
- Line a baking sheet with parchment paper and brush with olive oil.extra-virgin 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.1 small head cauliflower
- 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.½ cup water
- 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.½ cup grated parmesan cheese, 1 large egg, ½ teaspoon salt, pepper to taste
- 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.2 ten-ounce packages frozen chopped spinach, thawed and drained
- 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.8 ounce package of cream cheese, 1/4 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons grated parmesan cheese
- 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.12 slices of muenster cheese
- Bake at 350℉ for 20-25 minutes.
Notes
- Take the spinach out of the freezer so that it can have time to thaw, and drain it before you're ready to cook it.
- Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
- If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake for 10-15 minutes and set aside.Then continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
- Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.
Nutrition
- Gluten Free Lemon Yogurt Cake Recipe - October 17, 2026
- Easy Homemade Guacamole Recipe - September 11, 2026
- Picanha Steak Recipe - April 23, 2026
- Slow Cooker Steak Tips Recipe - April 17, 2026
- What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) - March 11, 2026