Low Carb Crustless Greek Spinach Pie

Submitted by PalatablePastime

"I love spanakopita, but can't really have that while low carbing. I find this to be a good substitute while still losing weight."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 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

directions

1. Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
2. Cool 5-10 minutes before slicing and serving.

Reviews

[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!

 

[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.

 

[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.

 

[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. :)

 

[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!