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If you have read our blog before, then you are probably already familiar with how much I love Greece. You can check out my posts about my trip to Athens, Rhodes and Santorini. I will write about my archaeological excavation in Greece soon as well! My love for Greece congruously includes Greek food. I have explored many Greek islands and most of mainland Greece except the Peloponnese. This is odd considering that the Peloponnese is the only place in Greece from which my mother’s family hails. Despite my oversight, I love what food that I have tried in Greece – from popular dishes all around Greece to regional favorites.
One of my all-time favorite dishes of any cuisine is spinach pie (known as spanakopita in Greek). I used to eat this everyday for breakfast while I studied abroad. I am not alone in this. Like gyros, this is one of the perennial national dishes of Greece. Unfortunately, as with all heavy, breaded foods, you will eventually gain weight when it becomes part of your regular diet. Due to my PCOS diagnosis, I can no longer afford to include sugar and empty/refined carbohydrates in my diet. I heard about making a crustless version of spanakopita from grecophiles and so I turned to the internet as we all do nowadays. After a lot of trial and error, I have created my favorite crustless spanakopita recipe. Because this recipe uses coconut flour instead of regular white flour, it is low-glycemic and low-carb. That does not say anything about the fat content, though (which is why I use light feta and skim milk). Nonetheless, you cannot beat the savory taste for a breakfast dish. For me, it is difficult to put down (which shows me that I have gotten it right).
What I love most about this crustless spanakopita recipe more so than other spanakopita recipes is the tang of the lemon zest. It adds flavor to the spinach and complements the salty feta very well. It is a delicious way to get some veggies into your breakfast or lunch. In my experience, one pan can last for a week’s worth of breakfasts. Although I miss the crunch of filo dough, this crustless spanakopita recipe makes it easy to enjoy a low-glycemic dish without feeling like you are missing out on the real deal. You can check out my photos of making it below or just scroll down to the recipe below.
Mince the mint..jpg)
Mince the rosemary..jpg)
Mince the garlic..jpg)
Zest the lemon.jpg)
Chop the parsley..jpg)
Chop the scallions..jpg)
Chop the spinach..jpg)
Add the milk..jpg)
Add the olive oil..jpg)
Grate the parmesan..jpg)
Crumble the feta..jpg)
Add in the sifted dry ingredients..jpg)
Mix the ingredients together..jpg)
Pour the mixture into a pan..jpg)
Bake for 45 – 60 minutes at 375° F..jpg)
Slice it up and enjoy!
| Prep Time | 45 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 4 cups spinach chopped
- 3.4 cup scallion chopped
- 3 tsp dill fresh, minced
- 3 tbsp parsely fresh, minced
- 2 tbsp mint fresh, minced
- 1 tsp rosemary fresh, minced
- 1/2 - 1 clove garlic fresh, minced
- 1/2 - 1 tsp lemon zest
- ground pepper to tase
- 2 eggs
- 2 tbsp olive oil
- 1/2 cup cow milk skim or whole
- 1 tbsp coconut flour
- 3 tsp baking soda
- 1/2 cup Parmesan cheese grated
- 8 oz feta light, crumbled
Ingredients
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- Coat an 8" x 8" cooking pan with oil or cooking spray. Set aside.
- Pre-heat the oven to 375° F.
- Sift the coconut flour and baking powder into a bowl. Set aside.
- In large bowl, combine the spinach, scallions, mint, dill, parsley, rosemary, lemon zest, ground pepper, eggs, olive oil, milk, Parmesan cheese and feta cheese.
- Pour in the sifted flour mixture and combine all of the ingredients until consistent.
- Pour the mixture into the pan.
- Bake in the oven at 375° F for 45-60 minutes.
- Enjoy a slice or three 🙂
