Low-Carb Spanakopita Recipe


Why You’ll Love This Recipe

  1. Low-Carb & Keto-Friendly : No phyllo dough means fewer carbs without sacrificing flavor.
  2. Veggie-Packed : Loaded with spinach and zucchini or eggplant for added nutrition.
  3. Easy to Make : Simple ingredients and straightforward steps make it accessible for cooks of all levels.
  4. Customizable : Add your favorite herbs, cheeses, or spices to suit your taste.
  5. 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

  1. 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

  1. 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.
  2. 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.
  3. Bake for 10–12 minutes , flipping halfway through, until slightly softened. Remove and set aside.


 

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