If you’re looking for a healthy yet delicious meal option, look no further than this Low-Carb Spinach Pie! This dish offers a delightful combination of flavors and textures, all while keeping your carb intake in check. Perfect for gathering around the dinner table with friends and family, this pie is both satisfying and nutritious.

Why Make This Recipe

In today’s world, where healthy eating has become a priority for many, this Low-Carb Spinach Pie stands out as an ideal choice. It’s not only low in carbohydrates, making it perfect for those on keto or low-carb diets, but it’s also packed with fiber, protein, and essential nutrients from fresh spinach and creamy cheeses. Plus, its flaky phyllo crust provides the perfect vehicle for the delicious filling, making it a crowd-pleaser!

How to Make Low-Carb Spinach Pie

Making this delightful Low-Carb Spinach Pie is simpler than you might think! Follow these easy steps, and you’ll have a delicious dish ready to impress.

Ingredients:

1 package of low-carb phyllo dough
1 pound of fresh spinach, chopped
1 cup of feta cheese, crumbled
1/2 cup of ricotta cheese
1/2 onion, finely chopped
2 garlic cloves, minced
2 eggs, beaten
2 tablespoons of olive oil
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
In a large bowl, combine the spinach mixture, crumbled feta, ricotta cheese, beaten eggs, salt, and pepper. Mix well until combined.
Lay one sheet of phyllo dough in a greased baking dish, lightly brushing it with olive oil. Repeat this process, layering with 3-4 sheets.
Spread the spinach and cheese mixture over the layered phyllo and then fold the edges of the phyllo over.
Layer more phyllo on top, ensuring to brush each sheet with olive oil.
Bake in the oven for about 30-35 minutes or until the pie is golden brown. Let it cool slightly before cutting into squares.

How to Serve Low-Carb Spinach Pie

This Low-Carb Spinach Pie can be served warm or at room temperature. It makes for a perfect appetizer, lunch, or light dinner. Pair it with a fresh garden salad or a side of yogurt for a refreshing twist. Feel free to garnish with fresh herbs or a sprinkle of additional feta for added flavor!

How to Store Low-Carb Spinach Pie

To store your leftover Low-Carb Spinach Pie, let it cool completely, then place it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Reheat in the oven or microwave before serving for the best taste and texture.

Tips to Make Low-Carb Spinach Pie

Make sure to thoroughly drain any excess moisture from the spinach to prevent a soggy crust.
For added flavor, consider incorporating herbs like dill or thyme into the filling.
If you’re short on time, pre-made low-carb crusts can also be a great option.

Variation

Feel free to customize the pie to suit your taste! You can add cooked chicken or sautéed mushrooms for an extra protein boost or swap out feta for goat cheese. Experiment with different greens like kale or Swiss chard for added variety!

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the filling.

2. Is this recipe gluten-free?
If you use gluten-free phyllo dough, this Low-Carb Spinach Pie can easily be made gluten-free!

3. Can this pie be made ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until you’re ready to bake. Just extend the baking time slightly if baking from chilled.

Low-Carb Spinach Pie

A healthy and delicious low-carb spinach pie packed with fresh spinach, creamy cheeses, and a flaky phyllo crust, perfect for any meal.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size pieces

Ingredients

For the filling

1 package low-carb phyllo dough
1 pound fresh spinach, chopped Make sure to thoroughly drain any excess moisture.
1 cup feta cheese, crumbled Can substitute with goat cheese.
1/2 cup ricotta cheese
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 large eggs, beaten
2 tablespoons olive oil For sautéing and brushing the phyllo.
to taste Salt and pepper

Instructions

Preparation

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
In a large bowl, combine the spinach mixture, crumbled feta, ricotta cheese, beaten eggs, salt, and pepper. Mix well until combined.

Assembly

Lay one sheet of phyllo dough in a greased baking dish, lightly brushing it with olive oil. Repeat this process, layering with 3-4 sheets.
Spread the spinach and cheese mixture over the layered phyllo and then fold the edges of the phyllo over.
Layer more phyllo on top, ensuring to brush each sheet with olive oil.

Baking

Bake in the oven for about 30-35 minutes or until the pie is golden brown. Let it cool slightly before cutting into squares.

Notes

This Low-Carb Spinach Pie can be served warm or at room temperature. It can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave before serving. For added flavor, consider incorporating herbs like dill or thyme into the filling.