Low-Carb Spanakopita

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🧀 Low-Carb Spanakopita

Description

Low-Carb Spanakopita is a delicious twist on the classic Greek spinach and feta pie — without the phyllo dough. It’s rich, savory, and loaded with spinach, feta, herbs, and creamy cheese filling, making it a satisfying and keto-friendly meal or side dish. Perfect for brunch, dinner, or meal prep, this crustless version gives you all the Mediterranean flavors you love while keeping your carb count low.

🥣 Ingredients

Servings: 6

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 10 oz (280 g) frozen chopped spinach, thawed and well-drained

  • 4 large eggs

  • 1 cup ricotta cheese (or cottage cheese)

  • 1 cup crumbled feta cheese

  • ½ cup shredded mozzarella or Parmesan cheese

  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • Optional: ¼ teaspoon nutmeg for extra depth

🔪 Instructions

  1. Preheat oven: Set to 375°F (190°C). Grease a 9-inch baking dish or pie pan with olive oil.

  2. Sauté aromatics: In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent. Add garlic and cook another 30 seconds.

  3. Mix filling: In a large bowl, combine spinach, ricotta, feta, mozzarella, eggs, dill, salt, pepper, and sautéed onions/garlic. Stir until evenly blended.

  4. Pour and bake: Spread the mixture into the prepared dish and smooth the top.

  5. Bake for 30–35 minutes until the edges are golden and the center is set.

  6. Cool slightly: Let rest for 5–10 minutes before slicing. Serve warm or at room temperature.

💡 Notes

  • Make sure the spinach is well-drained — squeeze out all excess water to prevent sogginess.

  • You can add chopped green onions or a touch of lemon zest for brightness.

  • Works beautifully as a make-ahead meal; refrigerate and reheat easily.

🧑‍🍳 Tips

  • For a dairy-free version, use almond-based ricotta and vegan feta.

  • Bake in muffin tins for perfect portion-sized mini spanakopitas.

  • Pair with a Greek salad or roasted vegetables for a complete meal.

  • Sprinkle a few sesame seeds or extra feta on top before baking for a decorative touch.

🍽️ Servings

Yield: 6 servings
Serving Size: 1/6 of the pie

🧾 Nutritional Information (per serving)

(Approximate values — may vary by ingredients)

  • Calories: 215

  • Protein: 15 g

  • Fat: 16 g

  • Carbohydrates: 4 g

  • Fiber: 1 g

  • Net Carbs: 3 g

  • Sodium: 420 mg

  • Calcium: 210 mg

🌿 Health Benefits

  • Low in carbs and high in healthy fats, making it keto-friendly.

  • Spinach adds vitamins A, C, K, and folate for immune and bone health.

  • Feta and ricotta provide calcium and protein for muscle support.

  • Great for blood sugar balance and sustained energy.

❓ Q & A

Q1: Can I use fresh spinach instead of frozen?
Yes! Use about 10 cups of fresh spinach, sauté until wilted, and drain well before mixing.

Q2: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.

Q3: Can I freeze Low-Carb Spanakopita?
Absolutely. Cool completely, wrap portions tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Q4: Can I add meat for extra protein?
Yes, try adding cooked ground chicken, turkey, or beef for a hearty version.

Q5: What makes this low-carb?
This version skips the traditional phyllo dough, replacing it with a rich, egg-and-cheese filling that keeps carbs minimal while retaining flavor.

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