Low Carb Crustless Greek Spinach Pie

"I love spanakopita, but can't really have that while low carbing. I find this to be a good substitute while still losing weight."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
50mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. gypsytailskh
    This crustless spanakopita is da bomb !! I will absolutely make it again and again. I've been munching on it cold and heated up for snacks. I'm addicted! It's easy and perfect!
     
  2. 1025979
    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.
     
  3. Lavender Lynn
    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.
     
  4. Susan S.
    I love this recipe! I make them two at a time and eat it throughout the week. I don't find the recipe to be too dry, but I do usually substitute 2 tablespoons of MCT oil for the 1 tablespoon of olive oil just to increase the healthy fats. It always turns out perfect for me. :)
     
  5. Tanya S.
    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!
     
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Tweaks

  1. Susan S.
    I love this recipe! I make them two at a time and eat it throughout the week. I don't find the recipe to be too dry, but I do usually substitute 2 tablespoons of MCT oil for the 1 tablespoon of olive oil just to increase the healthy fats. It always turns out perfect for me. :)
     

RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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