Haloumi and Spinach Pie
Source: http://lowcarbcooking.co.nz/ (6 servings)
300 grams cauliflower, steamed until just tender, cooled, coursely grated
200 grams haloumi, caorsely grated
2 large eggs, beaten
2 tesp coconut flour
½ teaspoon mint, dried
200 grams spinach leaves, liquid firmly pressed out, finely chopped
¼ red onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon mint, gdried
½ lemon, zested
50 grams creme fraiche
12 black olives
Set oven to 200C.
•Combine grated cauli, haloumi and eggs, sprinkle in the coconut flour and dried mint
and gently combine. Stand for a couple of minutes to allow the coconut flour to absorb
the free liquid. Add a further 1/2 tsp if necessary.
•Transfer 2 heaped tab. of the mixture into another bowl to be used in the topping.
•Line an oven tray with baking paper (or oil it heavily with olive oil) and spread the rest
of the mixture on it to form a base approx. 24cm in diameter and 1cm thick.
•Bake approx 15 minutes until golden brown.
•Meanwhile make the topping by combining the reserved base mixture with the spinach,
shallot, garlic, dried mint, lemon zest, pepper and crème fraiche.
•When the base is golden brown, spread the topping carefully and evenly over it,
arrange olives on top and press down gently.
•Bake a further 10 -12 minutes until the topping is hot and the olives slightly wrinkled.
•Serve hot, warm or cold.
Serve as a main course with a big green salad or some green beans dressed with olive
oil and lemon juice.
•Make in a square tin and cut into small squares to serve as a canape.
•Good for a lunch box.
•Total carbs approx 14.5
•No salt is added because the haloumi is salty.
CARBS in Nutritional Facts is not correct. I need to work on the calculations.