Spinach and Feta Pie with Chickpea-Flour Crust

This spinach and feta pie makes a fabulous breakfast, lunch, or dinner.

Read the Full Story

Unlock articles, specialized content and more with Active Pass


Already have an account?

Sign In

This spinach and feta pie with classic spanikopita flavors makes a fabulous breakfast, lunch, or dinner, and it’s just as good cold as it is hot—that is, really, really good! The use of chickpea flour in the crust keeps it gluten-free and simple enough to pour right into a hot cast-iron skillet. The frozen spinach in this spinach and feta pie will save you time and packs an iron punch, which is important for athletes.

Spinach and Feta Pie with Chickpea-Flour Crust

  • Serves: 6
  • Total time: 50 minutes


  • Cooking spray
  • 1 lb. frozen cut leaf spinach, thawed, moisture squeezed out
  • 2 eggs
  • ¾ cup (6 oz.) feta cheese, crumbled
  • ½ cup 2% cottage cheese
  • ¼ tsp. salt
  • Black pepper

Chickpea-flour crust

  • 1 cup chickpea flour (also called garbanzo-bean flour or besan)
  • 1 Tbsp. extra-virgin olive oil
  • ¾ tsp. salt
  • 1 cup water


  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. Step 5

    Remove skillet from oven, and reduce oven temperature to 400 degrees F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake for 20 minutes longer. Cool for 10 minutes before slicing into 6 pieces.

Per serving: 187 calories, 9 g fat, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein

Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald and Georgie Fear with permission of VeloPress.