Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly : No phyllo dough means fewer carbs without sacrificing flavor.
- Veggie-Packed : Loaded with spinach and zucchini or eggplant for added nutrition.
- Easy to Make : Simple ingredients and straightforward steps make it accessible for cooks of all levels.
- Customizable : Add your favorite herbs, cheeses, or spices to suit your taste.
- Crowd-Pleasing : A show-stopping dish that’s perfect for sharing at gatherings or family meals.
Ingredients You’ll Need
For the Base:
- 2 medium zucchini or 1 large eggplant , thinly sliced lengthwise (about 1/8-inch thick)
- 1 tbsp olive oil
- Salt and pepper , to taste
For the Filling:
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 10 oz fresh spinach (or frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional, for creaminess)
- 2 large eggs , lightly beaten
- 1/4 cup fresh dill , chopped (or 1 tsp dried dill)
- 1/4 cup fresh parsley , chopped
- 1/2 tsp ground nutmeg (optional, but adds depth)
- Salt and pepper , to taste
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C) . Lightly grease a baking dish (approximately 8x8 inches or similar size).
Step 2: Prepare the Zucchini or Eggplant
- Thinly slice the zucchini or eggplant using a mandoline slicer or sharp knife. Pat the slices dry with a paper towel to remove excess moisture.
- Brush both sides of the slices lightly with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet.
- Bake for 10–12 minutes , flipping halfway through, until slightly softened. Remove and set aside.
