Cauliflower Crust Spinach Pie

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 TBsp shredded Parmesan
• 2 large egg whites

• 6 large eggs + 2 egg yolks (from crust)
• 6 handfuls of spinach (chopped fine)
• 3/4 cup feta crumbled
• 1/4 cup green onions chopped
• 1 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 6 baby tomatoes halved (optional)

Instructions:

1. Preheat oven to 200C.
2. Grease a high sided pie dish and set aside.
3. Cook the cauliflower in the microwave for 8-10 mins or until soft.
4. In batches blend until all is as small as rice.
5. Drain in a non fluffy tea towel placed with over a colander and let cool.
6. Mean while whisk egg whites and then mix in Parmesan and set aside.
7. Once cauliflower is cool enough to touch squeeze out as much liquid as possible ( ring the tea towel and squeeze at the same time.)
8. Mix the cauliflower with the egg and Parmesan mixture and pour into prepared pie dish.
9. With clean hands push the mixture to firm an even crust in the pair plate.
10. Place in the preheat oven for 20 minutes.
11. It will look dry in the middle.
12. Remove from the oven and prepare the filling.

1. Beat the eggs in a large bowl then add all other ingredients except the tomatoes and give it a good stir.
2. Pour mixture into pie crust, then add tomatoes on top.
3. Place in oven for 30-40 minutes or until centre is set (no longer wobbly and feels firm to touch.)
4. Cut and serve with a little side salad.
5. Keeps in fridge for 3-4 days.