Low-Carb Spanakopita Recipe

 

This recipe reimagines the classic Greek spanakopita without the phyllo dough, creating a deliciously satisfying low-carb and keto-friendly dish. Thin slices of zucchini or eggplant form a tender base for a rich, savory spinach and feta filling. It's a nutritious, crowd-pleasing casserole that's surprisingly easy to make.

Yields: 6 servings
Prep time: 25 minutes
Cook time: 45 minutes

Ingredients

For the Vegetable Base:

• 2 medium zucchini or 1 large eggplant

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Spinach & Feta Filling:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 10 oz fresh spinach

• 1 cup crumbled feta cheese

• ½ cup ricotta cheese (optional, for creaminess)

• 2 large eggs, lightly beaten

• ¼ cup fresh dill, chopped

• ¼ cup fresh parsley, chopped

• ½ tsp ground nutmeg (optional)

• Salt and pepper, to taste

Instructions

1. Prepare the Vegetable "Crust"

• Preheat oven to 375°F (190°C). Grease an 8x8-inch or similar baking dish.

• Using a mandoline or sharp knife, slice the zucchini or eggplant lengthwise into ⅛-inch thick strips. Pat them thoroughly dry with paper towels.

• Brush slices with olive oil, season with salt and pepper, and arrange on a baking sheet. Bake for 10-12 minutes, flipping halfway, until pliable. Set aside.

2. Make the Filling

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Sauté the onion until soft (5 mins), then add garlic and cook for 1 minute until fragrant.

• Add the fresh spinach in batches, wilting each addition before adding the next. If using frozen spinach, ensure it is thoroughly thawed and squeezed completely dry.

• Transfer the spinach mixture to a large bowl and let it cool slightly. Stir in the feta, ricotta (if using), eggs, dill, parsley, and nutmeg. Season to taste with salt and pepper.

3. Assemble and Bake

• Arrange a layer of the pre-baked zucchini/eggplant slices in the bottom of the greased baking dish, overlapping slightly to form a "crust."

• Spread the spinach and cheese filling evenly over the base.

• Top with the remaining zucchini/eggplant slices, creating a finished top layer.

• Bake for 30-35 minutes, or until the top is golden and the filling is set.

• Let it rest for 10 minutes before slicing and serving.

Chef's Notes

• Crucial Step: Removing as much moisture as possible from the zucchini/eggplant and spinach is the key to preventing a soggy final dish.

• Make it Your Own: Add chopped fresh mint, use kale instead of spinach, or incorporate a pinch of red pepper flakes for heat.

• Serving Suggestion: Excellent served warm or at room temperature with a side of tzatziki sauce and a fresh Greek salad.