{"id":4861,"date":"2010-02-12T16:20:53","date_gmt":"2010-02-12T21:20:53","guid":{"rendered":"http:\/\/asweetlife.org\/?p=4861"},"modified":"2016-01-26T08:57:14","modified_gmt":"2016-01-26T13:57:14","slug":"spinach-tart","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=4861","title":{"rendered":"Spinach Tart"},"content":{"rendered":"

I love green food. I always have. I was the kid who liked broccoli, spinach, squash, and brussel sprouts. My perfect quick meal is sauteed spinach with onions, olive oil, cheese, and 2 eggs. Basically the filling for Spanakopita, Greek spinach pie. Here is my version of a spinach pie using an almond flour pie crust.<\/p>\n

I use feta cheese made from Sheep’s milk, Valbreso Feta, imported from France. I’ve been able to find it at my local QFC, and many cheese sections carry this brand.<\/p>\n

If you eat lactose-free cheese, use dripped yogurt that has been fermented for 24 hours. Also, add about 1\/4 teaspoon of salt to the cheese. As an FYI, many hard cheeses, including swiss and cheddar, have little to no lactose (milk sugar) left in them by the time they are done being processed. Sheep and goat cheeses are usually easier to tolerate when you are lactose intolerant.<\/p>\n\n

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