Low-Carb Spanakopita Recipe


Step 3: Make the Filling

  1. Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. 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.
  4. 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

  1. Line the bottom and sides of the greased baking dish with the baked zucchini or eggplant slices, overlapping them slightly to form a “crust.”
  2. Spread the spinach-cheese filling evenly over the base.
  3. Layer additional zucchini or eggplant slices on top to cover the filling, tucking the edges inward to seal.

Step 5: Bake

  1. Drizzle the top lightly with olive oil and sprinkle with a pinch of salt and pepper.
  2. Bake for 30–35 minutes , or until the top is golden brown and the filling is set.

Step 6: Serve

  1. Let the spanakopita cool for 10 minutes before slicing into squares or wedges.
  2. 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 jalapeños 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. 🍂


 

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