This is one of those recipes that once you make it, there’s no turning back — trust me. I made this low-carb spanakopita for a work potluck, and now it’s my forever contribution. Rich, cheesy, and packed with spinach, this savory Greek-inspired pie is a showstopper, minus the carbs.
If you’re looking for a comforting, satisfying dish that won’t mess with your low-carb goals, this one’s for you.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – All the flavor of traditional spanakopita with none of the phyllo dough!
- Perfect for Beginners – No complicated layering or rolling.
- Meal Prep Friendly – Keeps well and tastes even better the next day.
- Crowd Favorite – A hit at every party, potluck, or family dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach (or thawed frozen spinach, well drained)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried dill (or fresh if available)
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- Optional: 2 tablespoons chopped fresh parsley
- Optional topping: shredded mozzarella or extra feta
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C) and grease or line a baking dish (8×8 or similar).
2. Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until soft. Add the garlic and spinach, cooking until the spinach wilts (or until excess moisture is cooked off if using frozen spinach). Season with salt, pepper, and dill.
3. Mix the Filling
Transfer the spinach mixture to a large bowl. Add the ric