Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
1 large package fresh spinach (or 2 bunches)

1 tbsp. olive oil
1 tbsp. brown rice flour
garlic powder
toasted onion powder (optional, mine is from Penzeys)
1 cup or more original coconut milk (I used drinking coconut milk from So Delicious- NON VANILLA FLAVOR)
1/4 cup almond butter
salt to taste

1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder
(I used Bette Hagman’s vinegar pastry recipe substituting 1 cup of superfine brown rice flour for 1 cup of the featherlight mix- this pastry recipe is not vegan as written)

Preheat oven to 375.

Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve.

Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce.

Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done.

Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.