The Saffron Girl » A Paleo-Primal food & travel blog from Spain

Sweet Spinach Pie with Basic Paleo Almond Crust

I found an interesting article the other day, “Three Ways Cooking Has Changed Over the Last 300 Years,” which I posted on my Facebook page.

“With help from food historian Annie Gray, Finnamore has been cooking – and blogging — her way through The Unknown Ladies Cookbook, a 300-year-old British compendium of family recipes. Jotted down by hand by several different women between 1690 and 1830, the recipes provide insights into the cooking habits of the Georgian and Regency periods. They also tell us quite a bit about how much culinary craft has changed over the centuries.” ~exert from “Three Ways Cooking Has Changed Over the Last 300 Years”.

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The article intrigued me, and even more captivating were the use of some ingredients, such as spinach in a sweet pie. Yes, I know we use vegetables in many sweet versions, especially zucchini, carrots, potatoes… But somehow, I hadn’t thought of spinach as something for a dessert. However, having said that, this dish was not considered a dessert, but a second course! 

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‘To Make a Spineage Tort:’ Sweet spinach tart – a surprising combination of sweet and savory ingredients. This recipe has been largely forgotten in Britain, but a very similar dish is still made in a parts of Provence during the Christmas celebrations. This would be served as a second course.

“Take 6 eggs, yolks & whites. Beat them well with a pint of sweet cream, a qr of a pd of crums of bread, a good handfull of spinage cut small, half a qr of currons, half a qr of almonds pounded wth a little rose water, half a nutmeg, half a pd of white sugar. Half a pound of drawn butter, 3 spoonfulls of brandy. Mix all well together. Lay paist thin at the bottom & sides of the dish & cross bar at top. 3 qrs of an hour bakes it.”

 I loved the sound of this and therefore have made my own version of sweet “spineage” tort, which I have found delicious.

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My version is of course Paleo and Primal. The crust is a basic almond-coconut crust, of which I only made enough for a 6-inch pie. If you plan on making a larger pie, you may want to double up the crust recipe.

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As for the filling: I also followed the basics of spinach, almonds, and eggs, added a bit of coconut flour for more of a baked-goods texture, and included the rosewater (the secret ingredient I’ve been mentioning on Instagram and Facebook). I know the rosewater can be overpowering for some, but personally I wouldn’t omit it. It adds depth and an exotic taste to the pie, and actually brings out a nice flavour in the spinach.

For a slightly less sweet version, reduce the coconut sugar to 3/4 cup.

Enjoy!

Sweet Spinach Pie with Basic Paleo Almond Crust
Cuisine: Old English
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
One 6-inch pie.
Ingredients
  • For the pie crust:
  • 1 cup ground almonds (almond flour)
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil
  • 1 egg
  • pinch of sea salt
  • For the spinach filling:
  • 300g fresh spinach leaves (1 cup cooked)
  • 4 eggs, separated
  • 1 cup ground almonds (almond flour)
  • 2 tablespoons coconut flour
  • 1 cup coconut sugar
  • 1 teaspoon rosewater
  • pinch of sea salt
Instructions
  1. For the crust:
  2. In a mixing bowl, knead all the ingredients together until a dough is formed.
  3. With your hands, press the dough into a pie plate, bottom and sides (I used a 6-inch round plate).
  4. Set aside.
  5. For the spinach filling:
  6. In a medium-sized pot, place the spinach and about 1 cup of water. At medium heat, bring to a boil, and cook about 5 minutes.
  7. Reduce the heat to low and cook an additional 5 minutes.
  8. Turn heat off and allow to cool in the pot with water.
  9. Once the spinach is cool, drain into a colander and press the spinach to remove all of the water. I pressed it with the back of a spoon.
  10. Put the spinach, egg yolks, rosewater and sea salt into a food processor. Pulse until a a puree is formed, about 1 minute.
  11. Add the almond four, coconut flour and sugar and pulse again until everything is well incorporated.
  12. Pour the dough into a mixing bowl.
  13. Beat the egg whites until stiff peaks form.
  14. Fold the egg whites into the spinach mixture. Mix well until no white is visible.
  15. Pour the spinach filling into the pie crust.
  16. Bake at 180C (350F) for 35-45 minutes, or until an inserted toothpick comes out dry.

 

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  • GerryAugust 28, 2013 - 15:24

    How long do you leave the spinach pie in oven?ReplyCancel

    • thesaffrongirlAugust 28, 2013 - 18:38

      opps!! so sorry!! I’ve corrected the recipe. ReplyCancel

  • […] 37. Sweet Spinach Pie Sweet and spinach are two words you don’t often hear used together, but they’ve gotten them to cooperate in this recipe. The spinach she’s using is fresh spinach leaves, the kind you’ll find in the produce section. Go organic when you buy spinach because it’s a very absorbent vegetable. The sweetness that is making this all taste good is coconut sugar, which does a great job of making it seem like a pie and not like a vegetable. As a Paleo follower you simply have to get used to eating your vegetables each day, but maybe not in pie form. […]ReplyCancel

  • […] 9. Basic Paleo Almond Crust Here is an almond-based crust that you can use for whichever pie you need to make. They are showing it here with a sweet spinach pie, but you can make whatever pie you are in the mood for as long as you prepare the crust as directed. It’s not too complicated at all, and simply includes some almond flour, coconut flour, coconut oil, an egg, some salt and you’re finished. This is the sort of Paleo pie crust recipe that you can keep on hand, or even memorize with a little bit of effort, and you’ll never need to wonder how to make a great crust. […]ReplyCancel

  • […] 9. Basic Paleo Almond Crust Here is an almond-based crust that you can use for whichever pie you need to make. They are showing it here with a sweet spinach pie, but you can make whatever pie you are in the mood for as long as you prepare the crust as directed. It’s not too complicated at all, and simply includes some almond flour, coconut flour, coconut oil, an egg, some salt and you’re finished. This is the sort of Paleo pie crust recipe that you can keep on hand, or even memorize with a little bit of effort, and you’ll never need to wonder how to make a great crust. […]ReplyCancel

  • KarenAugust 11, 2014 - 23:31

    I’m looking to make a peach pie with a top crust. Is this pie crust suitable for that and also can I make this pie, freeze it and put it in the oven some time later to bake it?ReplyCancel

    • The Saffron GirlAugust 12, 2014 - 18:11

      Hi Karen, yes it would work for any pie. I’ve not tried freezing… Good idea though! Please Let me know how it works. Debra xxReplyCancel

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  • JulieMay 10, 2016 - 14:19

    Hello,

    I can’t have sugar or sweetener. Can I still make this? What do i replace the sugar with?ReplyCancel

    • The Saffron GirlMay 10, 2016 - 14:37

      Hi Julie,

      You could try date paste instead (although that has a lot of fructose similar to honey). Or you could try something like Stevia (I’ve never used it, but I’m guessing it will work).

      Debra xxReplyCancel

  • […] Sweet Spinach Pie with Basic Paleo Almond Crust from The Saffron Girl […]ReplyCancel

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