Prep 5 mins
Cook 45 mins
I love spanakopita, but can't really have that while low carbing. I find this to be a good substitute while still losing weight.
- 20 ounces frozen chopped spinach, thawed, drained & squeezed dry
- 3 large eggs, lightly beaten
- 2 teaspoons dill weed
- 8 scallions, sliced
- 1⁄3 cup parmesan cheese, grated
- 1⁄3 cup plain nonfat yogurt or 1⁄3 cup low-fat sour cream
- 1 tablespoon olive oil
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
- Cool 5-10 minutes before slicing and serving.
This is so delicious. One recommendation, I liked to add a generous sprinkling of grated parmesan on top before baking. It melts and browns into a really nice crust that makes it taste more like "real" spanakopita.
This is a great recipe. It tastes delicious but is so good for you. I followed the ingredients per recipe. I used 1/2 fresh spinach that had been steamed a little and 1/2 frozen. Made for ZWT4.
I made this last night. I LOVE Spinach Pie, but I now eat low-carb, so I was looking for a crustless recipe. It turned out flavorful, but also too dry! I may have been overzealous in squeezing out my spinach! I was so afraid of it turning out watery, so I used paper towels and pretty much squeezed it to death. Maybe I should try it again without so much enthusiasm. The flavor was great. My kids all loved it and my husband had 3 helpings. I added extra grated Parmesan on top to create a sort of "crust" as suggested in one of the comments, but it didn't really turn out crunchy. I'll probably skip that step next time (and there *will* be a next time, because this recipe is worth working with). I think to expect this to taste like a spinach pie filling while not trying to recreate the taste of a flaky crust will bring the most success. A flaky pie crust is just never going to happen with low-carb cooking, unfortunately. I give it 4 stars because the flavor was great, but it was too dry--but that may have been due to my overzealous squeezing!