Step 3: Make the Filling
- Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sautรฉ for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the spinach to the skillet and cook until wilted (if using fresh spinach) or heated through (if using frozen). Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese (if using), beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix until well combined.
Step 4: Assemble the Spanakopita
- Line the bottom and sides of the greased baking dish with the baked zucchini or eggplant slices, overlapping them slightly to form a “crust.”
- Spread the spinach-cheese filling evenly over the base.
- Layer additional zucchini or eggplant slices on top to cover the filling, tucking the edges inward to seal.
Step 5: Bake
- Drizzle the top lightly with olive oil and sprinkle with a pinch of salt and pepper.
- Bake for 30–35 minutes , or until the top is golden brown and the filling is set.
Step 6: Serve
- Let the spanakopita cool for 10 minutes before slicing into squares or wedges.
- Garnish with extra fresh herbs if desired, and serve warm or at room temperature.
Why This Recipe Works
- Zucchini/Eggplant Base : Replaces phyllo dough with a low-carb, veggie-packed alternative that still holds together beautifully.
- Creamy Filling : The combination of feta, ricotta, and eggs creates a rich, savory filling that binds the dish.
- Aromatic Herbs : Fresh dill and parsley add authentic Greek flavor, while nutmeg enhances the spinach and cheese.
Variations to Try
- Add Protein : Stir in cooked ground lamb, chicken, or sausage for a heartier version.
- Cheese Swap : Substitute goat cheese or cottage cheese for a different flavor profile.
- Spice It Up : Add red pepper flakes or diced jalapeรฑos for a spicy kick.
- Gluten-Free Option : Already gluten-free—no adjustments needed!
- Mini Bites : Use muffin tins to create individual portions for appetizers or snacks.
Tips for Success
- Pat Dry Vegetables : Removing excess moisture from zucchini or eggplant prevents sogginess.
- Don’t Overfill : Keep the filling level to ensure the top layer of zucchini/eggplant seals properly.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Serving Suggestions
- Romantic Touch : Serve with a drizzle of olive oil and a sprinkle of fresh herbs for elegance.
- Brunch Staple : Pair with a side salad or roasted vegetables for a complete meal.
- Party Platter : Offer alongside dips like tzatziki or hummus for variety.
Final Thoughts
This Low-Carb Spanakopita is a delicious, nutritious way to enjoy the flavors of Greece without the carbs. With its creamy filling, veggie-packed crust, and bold Mediterranean flavors, it’s a recipe that feels indulgent yet wholesome. Whether you’re serving it as a main course, a side dish, or an appetizer, this dish is sure to impress.
Your turn! Have you ever made spanakopita before? Share your favorite variations or serving ideas below. ๐