Low-Carb Spanakopita – Easy Greek Spinach & Feta Pie

Description

This Low-Carb Spanakopita is a delicious twist on the traditional Greek spinach and feta pie. It features a rich, savory filling made with tender spinach, creamy feta cheese, ricotta, fresh herbs, and garlic, all wrapped in a buttery almond flour crust.

Traditional spanakopita is made with layers of phyllo pastry, but this low-carb version uses a simple almond flour crust to reduce carbohydrates while keeping the dish satisfying and flavorful.

The combination of spinach, tangy feta, fresh dill, and creamy cheese creates an irresistible Mediterranean-inspired meal. It’s perfect for breakfast, lunch, dinner, or a healthy side dish. Whether you’re following a low-carb lifestyle or simply looking for a delicious way to enjoy more vegetables, this recipe is sure to become a favorite!

Recipe Information

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Total Time: 60–65 minutes

• Servings: 8

• Cuisine: Greek / Mediterranean

• Category: Low-Carb Main Dish

Ingredients

For the Almond Flour Crust:

• 1½ cups almond flour

• 3 tablespoons butter, melted

• 1 large egg

• ¼ teaspoon salt

For the Spinach and Feta Filling:

• 10 oz (280 g) frozen spinach, thawed and squeezed dry

• 6 oz (170 g) feta cheese, crumbled

• ½ cup ricotta cheese

• 3 large eggs

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped

• ¼ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• Salt to taste

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or round baking pan with butter or cooking spray.

Step 2: Make the Almond Flour Crust

In a mixing bowl, combine almond flour, melted butter, egg, and salt. Stir until a soft dough forms.

Press the mixture evenly into the bottom and slightly up the sides of the prepared baking dish.

Bake for 10–12 minutes, until lightly golden. Remove from the oven and set aside.

Step 3: Prepare the Spinach

Thaw the frozen spinach completely and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.

This step is important because excess water can make the filling soggy.

Step 4: Cook the Onion and Garlic

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5: Add the Spinach

Add the drained spinach to the skillet. Stir and cook for 2–3 minutes to remove any remaining moisture.

Remove from heat and allow the mixture to cool slightly.

Step 6: Prepare the Cheese Mixture

In a large bowl, whisk together the eggs and ricotta cheese until smooth.

Add the crumbled feta, fresh dill, parsley, black pepper, nutmeg, and a little salt if needed.

Stir everything together until well combined.

Step 7: Combine the Filling

Add the cooked spinach, onion, and garlic mixture to the cheese mixture.

Stir gently until the spinach is evenly distributed throughout the filling.

Step 8: Assemble the Spanakopita

Pour the spinach and feta filling over the pre-baked almond flour crust.

Spread evenly with a spatula to create a smooth surface.

Step 9: Bake

Place the dish in the preheated oven and bake for 30–35 minutes, or until the center is set and the top is lightly golden.

Step 10: Rest and Serve

Remove from the oven and allow the pie to rest for 10–15 minutes before slicing.

Cut into wedges and serve warm or at room temperature.

Notes

• Spinach: Both fresh and frozen spinach work well. If using fresh spinach, cook it down before adding it to the filling.

• Feta Cheese: Use good-quality feta for the best traditional Greek flavor.

• Ricotta: Adds creaminess and balances the salty feta.

• Almond Flour: Use finely ground blanched almond flour for a smoother crust.

• Fresh Herbs: Dill and parsley give this dish its classic Mediterranean flavor.

• Moisture: Always squeeze the spinach thoroughly to prevent a watery filling.

• Crust: The almond flour crust is tender and buttery rather than flaky like traditional phyllo pastry.

Helpful Tips for the Best Low-Carb Spanakopita

1. Remove as much moisture as possible from the spinach before cooking.

2. Allow the cooked spinach mixture to cool slightly before combining it with the eggs.

3. Use room-temperature eggs and ricotta for easier mixing.

4. Avoid adding too much salt because feta cheese is naturally salty.

5. Pre-bake the almond flour crust to help prevent a soggy bottom.

6. Let the pie rest before slicing so the filling has time to set.

7. Add extra fresh dill for a stronger Greek-inspired flavor.

8. For a golden finish, sprinkle a little additional feta over the top before baking.

Serving Suggestions

Enjoy this delicious low-carb spinach pie with:

• Greek cucumber and tomato salad

• Roasted zucchini

• Grilled chicken breast

• Garlic butter mushrooms

• Cauliflower rice

• Fresh avocado slices

• Tzatziki sauce

• A bowl of vegetable soup

It also makes a wonderful breakfast when served with scrambled eggs or a side of fresh tomatoes.

Nutritional Information

Estimated values per serving, based on 8 servings. Actual values vary depending on ingredient brands and quantities.

Benefits of Low-Carb Spanakopita

1. Low-Carbohydrate Alternative

Using almond flour instead of traditional phyllo pastry significantly reduces the carbohydrate content.

2. Rich in Protein

Eggs, feta, and ricotta contribute protein, which supports muscle maintenance and helps make the meal satisfying.

3. Contains Nutrient-Rich Spinach

Spinach provides vitamin K, vitamin A, folate, and other beneficial nutrients.

4. Provides Healthy Fats

Almond flour and olive oil provide unsaturated fats that can be included in a balanced eating pattern.

5. Calcium Content

Feta and ricotta cheese provide calcium, which supports healthy bones and teeth.

6. Vegetable-Rich Meal

Spinach adds fiber and important micronutrients to your daily diet.

7. Gluten-Free Option

The almond flour crust contains no wheat flour, making this recipe naturally gluten-free when all packaged ingredients are certified gluten-free.

Frequently Asked Questions (Q&A)

Q1: Is Spanakopita naturally low-carb?

Traditional spanakopita contains phyllo pastry, which is relatively high in carbohydrates. This version uses almond flour instead, making it a lower-carb alternative.

Q2: Can I use fresh spinach instead of frozen?

Absolutely! Use approximately 1 lb (450 g) of fresh spinach. Cook it in a skillet until wilted, then drain and squeeze out the excess moisture.

Q3: Can I make this recipe without almond flour?

Yes. You can prepare the spinach and feta filling without a crust for a crustless low-carb spanakopita casserole.

Q4: Can I use cottage cheese instead of ricotta?

Yes. Blended cottage cheese makes a good substitute and adds extra protein. Drain it if it contains excess liquid.

Q5: Can I prepare Spanakopita ahead of time?

Yes! You can prepare the filling and crust separately, refrigerate them, and assemble before baking. You can also bake the entire pie ahead and reheat it before serving.

Q6: How do I know when the pie is done?

The top should be lightly golden, and the center should be set rather than liquid or jiggly. A knife inserted near the center should come out without wet filling.

Q7: Can I freeze Low-Carb Spanakopita?

Yes. Allow it to cool completely, cut it into individual portions, and freeze in airtight containers for up to 2 months for best quality.

Q8: Can I make this recipe dairy-free?

You can experiment with dairy-free feta and ricotta alternatives, but the flavor and texture will be different. The almond flour crust also contains butter.

Q9: Is this recipe suitable for a keto diet?

It may fit into some ketogenic meal plans because it contains approximately 4 g net carbohydrates per serving. Always calculate using your specific ingredients and portion sizes.

Q10: Can I serve Spanakopita cold?

Yes! It tastes delicious warm, at room temperature, or chilled. It is also convenient for lunchboxes and meal preparation.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

• Freezer: Freeze individual slices for up to 2 months.

• Reheating: Warm in the oven at 325°F (165°C) until heated through.

• Microwave: Heat individual portions in short intervals until warm.

Final Thoughts

This Low-Carb Spanakopita is a wonderful way to enjoy the classic flavors of Greek spinach pie without traditional high-carb pastry. The buttery almond flour crust, creamy feta filling, fresh herbs, and tender spinach create a delicious combination that is both comforting and satisfying.

Serve it for breakfast, enjoy it as a light lunch, or make it the star of your dinner table. It’s simple to prepare, easy to customize, and perfect for anyone looking for a flavorful low-carb Mediterranean-inspired meal!