Keto Crustless Spanakopita

Recipe makes 6 servings

Ingredients:

2 Tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
10 oz fresh spinach, chopped (or 16 oz frozen spinach, thawed and drained)
½ cup fresh parsley, chopped
½ cup fresh dill, chopped
½ cup green onions, chopped
4 large eggs
1 cup crumbled feta cheese
½ cup grated Parmesan cheese
Salt and pepper to taste
½ tsp nutmeg (optional)
1 cup ricotta cheese (optional for a creamier texture)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with a bit of olive oil.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the chopped spinach (if using fresh) and cook until wilted, about 5 minutes. If using frozen spinach, make sure it is well-drained before adding it to the skillet.

Stir in the chopped parsley, dill, and green onions. Cook for another 2-3 minutes until well combined. Remove from heat and let cool slightly.

In a large mixing bowl, beat the eggs. Add the crumbled feta cheese, grated Parmesan cheese, and ricotta cheese (if using). Mix well.

Season with salt, pepper, and nutmeg (if using).

Add the cooled spinach mixture to the egg mixture and stir until well combined. Pour the mixture into the prepared pie dish and spread it out evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.

When done, remove from the oven and cool for 5-10 minutes before serving. Enjoy!

Nutritional breakdown per serving  (recipe makes 6 servings)

264 Calories
14.9g Protein
20.1g Fat
1.9g Fiber
7.9g Total Carbs
6g NET Carbs