Low-Carb Spanakopita Recipe

Low-Carb Spanakopita Recipe – Greek Spinach & Feta Pie (No Phyllo!)

Enjoy the delicious flavors of traditional spanakopita without the carbs! This low-carb, gluten-free version keeps all the cheesy, garlicky goodness while skipping the phyllo dough. Perfect for a healthy, keto-friendly meal!

Ingredients:
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz (280g) fresh spinach, chopped (or frozen, thawed & drained)
• 1 cup crumbled feta cheese
• ½ cup ricotta or cream cheese
• ¼ cup grated Parmesan
• 2 large eggs, beaten
• ½ tsp nutmeg (optional)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ¼ cup almond flour (for texture, optional)

Instructions:

Sauté the spinach mixture:
• Heat olive oil in a pan over medium heat.
• Add onion and garlic, cook until soft.
• Stir in spinach and cook until wilted (or until any excess moisture evaporates if using frozen).
• Remove from heat and let cool slightly.

Mix the filling:
• In a bowl, combine feta, ricotta (or cream cheese), Parmesan, eggs, nutmeg, salt, and pepper.
• Stir in the cooked spinach mixture and mix well.
• Add almond flour if using (helps bind the mixture).

Bake to perfection:
• Preheat oven to 375°F (190°C).
• Transfer mixture to a greased baking dish or muffin tin for individual portions.
• Bake for 25-30 minutes until golden and set.