Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C) . Lightly grease a baking dish (approximately 8×8 inches or similar size).
Step 2: Prepare the Zucchini or Eggplant
Thinly slice the zucchini or eggplant using a mandoline slicer or sharp knife. Pat the slices dry with a paper towel to remove excess moisture.
Brush both sides of the slices lightly with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet.
Bake for 10–12 minutes , flipping halfway through, until slightly softened. Remove and set aside.
Step 3: Make the Filling
Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the spinach to the skillet and cook until wilted (if using fresh spinach) or heated through (if using frozen). Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese (if using), beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix until well combined.
Step 4: Assemble the Spanakopita
Line the bottom and sides of the greased baking dish with the baked zucchini or eggplant slices, overlapping them slightly to form a “crust.”
Spread the spinach-cheese filling evenly over the base.
Layer additional zucchini or eggplant slices on top to cover the filling, tucking the edges inward to seal.
Step 5: Bake
Drizzle the top lightly with olive oil and sprinkle with a pinch of salt and pepper.
Bake for 30–35 minutes , or until the top is golden brown and the filling is set.
Step 6: Serve
Let the spanakopita cool for 10 minutes before slicing into squares or wedges.
Garnish with extra fresh herbs if desired, and serve warm or at room temperature.
Why This Recipe Works
Zucchini/Eggplant Base : Replaces phyllo dough with a low-carb, veggie-packed alternative that still holds together beautifully.
Creamy Filling : The combination of feta, ricotta, and eggs creates a rich, savory filling that binds the dish.
Aromatic Herbs : Fresh dill and parsley add authentic Greek flavor, while nutmeg enhances the spinach and cheese.
Variations to Try
Add Protein : Stir in cooked ground lamb, chicken, or sausage for a heartier version.
Cheese Swap : Substitute goat cheese or cottage cheese for a different flavor profile.
Spice It Up : Add red pepper flakes or diced jalapeños for a spicy kick.
Gluten-Free Option : Already gluten-free—no adjustments needed!
Mini Bites : Use muffin tins to create individual portions for appetizers or snacks.
Tips for Success
Pat Dry Vegetables : Removing excess moisture from zucchini or eggplant prevents sogginess.
Don’t Overfill : Keep the filling level to ensure the top layer of zucchini/eggplant seals properly.
Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Serving Suggestions
Romantic Touch : Serve with a drizzle of olive oil and a sprinkle of fresh herbs for elegance.
Brunch Staple : Pair with a side salad or roasted vegetables for a complete meal
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