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.
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.