This savory pie is the perfect dish for brunch or any weeknight dinner. Creamy spinach, ricotta cheese, and feta make up a decadent and rich filling baked in a buttery pie crust!

I love the Greek dish Spanakopita. I mean how could I not with all that tasty cheese and spinach layered between butter and flaky Phyllo Dough!

I think that spinach pie would convert even the toughest of the spinach haters, but I know that it is far to carby to enjoy in our daily diets here in our house.

So until that glorious day when someone comes up with a low-carb flaky alternative for Phyllo, we will just enjoy this Greek-inspired Spinach and Feta Pie.

Not a bad deal if you ask me!  This recipe is great for dinner or brunch. It fits well into lower carb lifestyles and it is Trim Healthy Mama S friendly.

How Do I Make Spinach Pie?

This savory pie is filled with all the same ingredients you find in traditional Spanakopita, starting with the spinach.  I use frozen spinach because it is easier and a time saver.

simply thaw the bag of spinach and then squeeze as much water out as possible before adding it to your mixing bowl.

Once all the water has been removed add in the three cheeses (Ricotta, Parmesan, and Feta) along with your eggs, cream, and spices, and your filling is almost done.  See how easy it is so far? Easy Peasy!

Continue mixing all the ingredients until they are all mixed in well. The filling will be nice and thick and that is perfect.

Set it aside to let the flavors meld together while you work on the pie crust.

This savory crust compliments the spinach filling wonderfully and it is just as easy to throw together.

Add your low-carb and gluten-free baking blend (I use Trim Healthy Mama Baking Blend) to your food processor.

Then add the spices and other dry ingredients and give them a whirl to mix them up.

Next, you will slowly drop in your cold cubed butter (mmm…butter!) pulsing the blades some until all the butter is incorporated into the dry mixture.

Next, add your water a tablespoon at a time until your dough forms a nice ball.

You want your dough to stick together nicely but not be wet and too sticky to roll out. 

Place your dough ball on some wax paper and cover it with more wax paper or clear wrap to roll it out.

the pie crust to an even thickness all around and it is the size you need to fill your pie plate. I used a 9-inch and it worked great.

To get the crust into your pie plate remove the top later of wax paper and slowly flip the bottom sheet over onto your pie plate.

Making sure it is centered on the plate begin peeling back the wax paper and pressing your crust into the bottom.

Don’t rush this step, slow and steady is best. If you get tears, patch them up, nothing has to be perfect.

Once you have your crust in your baking dish, I suggest you freeze it for 10 minutes just to set it. I find that the crust doesn’t get soggy this way when you add your wet filling.

Just add your filling into the crust after it blind bakes and spread it evenly around. Top with some more Parmesan cheese and then cover with foil.

If you are using my low-carb crust recipe below then follow these instructions. Bake the covered pie for 35 minutes before removing the foil and baking for 10 minutes.

The foil will help ensure that your crust doesn’t get overly brown as the pie cooks.

But if you decide to just use a regular pie crust, say one from the store, then you’ll just need to par-bake the crust for 10 minutes and then fill it with the filling.

Bake that version uncovered for 45 minutes at 350 degrees.

Serve the pie right out of the oven topped with a drizzle of melted butter (if you dare, and yes…I dare) for that extra dreaminess!

This protein-packed spinach pie serves 6 people and is a great lower-carb relative of the Spanakopita.

Not only does it make a great dinner or brunch but it is just as fabulous when you warm up leftovers for your lunches.

Feel free to play around with the filling and adjust the spices to match your favorite version. I hope you and those special ones sitting around your table enjoy it as well as we do at our table!

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Yield: 8 Slices

Spinach and Feta Pie

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A play on Spanakopita using all the wonderful flavors of spinach, eggs, and Feta Cheese that get baked nicely in a tender yummy crust.

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Ingredients

For the Filling:

• 12 ounces of frozen chopped spinach, thawed and drained
• 2 green onions, chopped fine
• 3/4 cup of Ricotta Cheese
• 6 ounces of crumbled Feta Cheese
• 3 large eggs, slightly beaten
• 1/2 cup Tablespoons heavy cream
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon of dry dill
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of salt

For a 9 " Low Carb Pie Crust:

• 1 cup of low carb baking mix (I use THM Baking Blend)
• 1/4 cup Nutritional Yeast (Optional)
• 1/4 teaspoon of garlic powder
• pinch of salt
• 1/3 cup of grated Parmesan Cheese
• 1 stick of cold butter, cubed
• 5 to 6 Tablespoons of ice water

Instructions

1. Start with thawed spinach making sure to squeeze out all the excess water.
2. Next, add in all the other filling ingredients and mix well until all are incorporated.
3. Once combined set the filling aside and begin mixing the dry ingredients for your crust in a food processor. While your food processor is going slowly drop in your cubed butter.
4. After your butter has all been dropped in you will begin adding your water one tablespoon at a time. You will need to watch this carefully and add just enough to make your dough come together. You do not want to add to much water. That will cause the dough to become very sticky and be hard to work with. You want to be able to take a pink of the dough and squeeze it together and it stays. Too dry it will crumple and too wet it will stick to your wax paper.
5. Roll your dough out between two pieces of wax paper. You will need to roll your dough out to fit the size of your pie plate. I used a 9-inch glass pie plate. Be patient and work slowly as you move your crust into your pie plate. Don't worry if you get holes, just patch them up with some of the extra pie dough.
6. Now that the crust is in the pie plate place it in the oven and bake it for 8 minutes in a preheated 350-degree oven.
7. After 8 minutes remove it from the oven add the filling into the crust and spread it evenly.
8. Bake until the center is set and just a slight wiggle. This takes anywhere between 40 to 45 minutes. If you are using the low-carb pie crust make sure you don't burn the crust.

Nutrition Information

Yield

8

Serving Size

1 slice
Amount Per ServingCalories 377Total Fat 29gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 10gCholesterol 147mgSodium 789mgCarbohydrates 17gNet Carbohydrates 12gFiber 5gSugar 4gProtein 14g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!