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Preheat oven to 350°F/ 180°C. Grease an 11-inch pie dish with coconut oil or butter. Add the almond flour, coconut flour, baking powder, garlic powder, oregano, and sea salt to a large bowl and loosely mix through.
Place the mozzarella and cream cheese in a heatproof bowl. Melt in the microwave for 1 minute on high. Add 1 large egg to the melted cheese and loosely stir through.
Make a well in the center of the dry ingredients. Pour the egg mixture into the center. Use your hands to knead until a ball of dough comes together.
Flatten the dough to a disc shape and transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/6-inch / 4mm thick. Peel off the top layer of baking paper.
Transfer the crust over the pie dish. Shape the dough and cut off any excess overhanging dough. Use a fork to prick the base in several places. (Any leftover dough can be rolled out into a mini pizza topped with tomato paste and mozzarella cheese and baked in the oven for 12 minutes for a mini snack!).
Par-bake the crust in the center of the oven for 12 minutes. The crust should just begin to golden and crisp up. Set aside to cool slightly while you prepare the filling.
Wash the spinach and drain well of any water. Place the spinach into a large bowl. Dice the scallions and add them to the bowl. Crumble in the feta cheese.
To another bowl, crack in the remaining 6 large eggs [or you can use 8 medium eggs]. Add the Greek yogurt, lemon zest, salt, and a good grind of black pepper to the eggs. Whisk well.
Add the egg mixture to the spinach. Combine together until all the spinach is coated. You may wish to use a spatula or your hands.
Pour the filling into the par-baked crust. Spread the filling evenly. Pat down any stray leaves.
Bake in the center of the oven for 25-30 minutes until the edges are slightly golden and the tops are lightly browned.
Allow it to cool for 10 minutes before slicing. This dish can be enjoyed hot or cold. Serve with a side salad of your choice.