Chicken & Spinach Pie | Low Carb | 3g Net Carbs

Ingredients

• 400 g cooked diced chicken breast
• 300 g fresh spinach
• 120 g full-fat cream cheese
• 50 g grated Parmesan
• 3 large eggs
• 100 ml unsweetened almond milk
• 2 garlic cloves
• 1 medium onion
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: nutmeg

Method

1. Preheat oven to 180°C (160°C fan). Grease a 20 cm pie dish.
2. Soften chopped onion and garlic in olive oil; add spinach and cook until wilted, then cool slightly.
3. Whisk eggs, cream cheese and almond milk until smooth; stir in Parmesan and seasoning.
4. Fold in chicken and spinach mixture; pour into dish.
5. Bake 35–40 minutes until set and golden; rest 10 minutes before slicing.