Low-Carb Mediterranean Spanakopita (Spinach & Feta Pie Without Phyllo)

Low-Carb Mediterranean Spanakopita (Spinach & Feta Pie Without Phyllo)

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

10 oz (about 280g) fresh spinach (or 1 package frozen, thawed and well-drained)

1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill (or 1 tsp dried)

4 large eggs

1/2 cup ricotta cheese (or cream cheese for extra creaminess)

1 cup crumbled feta cheese

Salt and black pepper to taste

Optional: 1/4 cup grated Parmesan cheese (for topping)

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Instructions:

1. Preheat oven to 180°C (350°F). Grease a small baking dish or line with parchment paper.

2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.

3. Add spinach: If using fresh spinach, add it to the skillet and cook until wilted. If using frozen, make sure it’s thawed and squeezed dry before stirring it in.

4. Combine herbs and cheeses: Remove from heat. Stir in chopped parsley, dill, ricotta, and feta. Let it cool slightly.

5. Add eggs: Beat eggs in a separate bowl, then mix into the spinach mixture. Season with salt and pepper to taste.

6. Bake: Pour the mixture into the prepared baking dish. Top with grated Parmesan if desired. Bake for 25–30 minutes or until the center is set and the top is golden.

7. Serve: Let it cool slightly before slicing. Serve warm or at room temperature with a side of Greek yogurt or tomato salad.