Low-Carb Spanakopita is a delicious, Greek-inspired dish that keeps all the savory flavors of the traditional version while ditching the high-carb phyllo dough. Perfect for those on a keto or low-carb lifestyle, this recipe combines tender spinach, creamy cheeses, and fresh herbs wrapped in a low-carb dough or served as a crustless pie.
It’s rich in protein, healthy fats, and packed with nutrients, making it an ideal choice for lunch, dinner, or even as a satisfying snack. This version is not only easy to make but also incredibly flavorful, capturing the essence of Mediterranean cuisine in every bite. Whether you’re following a specific diet or simply want a healthier version of your favorite dish, this low-carb spanakopita will not disappoint.
Ingredients
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
• 1/4 teaspoon nutmeg (optional but traditional)
• 3 large eggs
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese or cream cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon fresh parsley, chopped
• Low-carb tortillas or almond flour dough (optional, for crust or wrapping)
• Olive oil or butter for greasing
Instructions
• Preheat your oven to 375°F (190°C) and lightly grease a baking dish or pie pan with olive oil or butter.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
• Add the chopped spinach to the pan. If using fresh spinach, sauté until wilted, which should take 3–5 minutes. If using frozen spinach, make sure it’s completely thawed and squeeze out excess water before adding.
• Season the spinach mixture with salt, black pepper, dill, and nutmeg. Stir well and cook for another 2 minutes, then remove from heat and let it cool slightly.
• In a large mixing bowl, beat the eggs. Add feta cheese, ricotta (or cream cheese), mozzarella, and parsley. Mix until well combined.
• Add the cooled spinach mixture to the cheese mixture and stir thoroughly to ensure even distribution of ingredients.
• If you are making a crustless spanakopita, pour the filling into your greased baking dish and smooth the top. For a more traditional look, you can use low-carb tortillas or a homemade almond flour dough as a base or top layer. Simply press the dough into the pan, add the filling, and place another layer of dough or tortilla on top. Brush the top lightly with olive oil for a golden finish.
• Bake for 30–35 minutes, or until the top is golden and the filling is set.
• Remove from oven and let it cool for 5–10 minutes before slicing. This resting time helps the filling firm up and makes it easier to cut.
• Serve warm or at room temperature. It pairs beautifully with a fresh salad or some olives on the side.