Pastry-less Spanakopita

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This gluten free spinach pie is healthy, juicy and nutritious. It has all the flavors of the tasty Greek specialty, while serving those who are looking to skip the carbs!

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Pastry-less Spanakopita

Yield: 8

Author: Fida Milki

Ingredients

For the batter

• 1 cup Greek yogurt
• 2 eggs beaten
• 1/2 cup water
• 2 tbsp olive oil
• 1/2 cup almond flour
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• 2 tbsp Gruyère cheese grated

For the filling

• 2 cups spinach leaves (frozen or fresh)
• 1 green onion chopped
• 1 tbsp dill chopped
• 1 tbsp parsley chopped
• 2 tbsp olive oil
• 1/4 cup crumbled feta cheese

Instructions

How to make

1. Preheat the oven to 375 degrees F(190 C).
2. Spray a 10-inch baking dish with olive oil.

Prepare the batter

1. Whisk the yogurt until smooth then add the eggs, water and olive oil.
2. Stir in the almond flour then the crumbled feta.
3. Add salt and pepper to taste then pour half of the mixture into the prepared dish.

Make the filling

1. Place the spinach leaves in a bowl.
2. Add the chopped onion, the dill and the parsley.
3. Add the olive oil and mix well until combined.

Bring it together

1. Pour the filling evenly over the batter in the baking dish.
2. Toss the crumbled feta over the filling.
3. Spread the remaining batter evenly over the filling (add some water to loosen it a bit) and scatter the Gruyère cheese all over the top.
4. Drizzle some more olive oil all over the top layer and place the dish in the heated oven.
5. Bake for around 1 hour until golden.
6. Remove from the oven and let rest for 5 minutes.
7. Sprinkle with some toasted pine nuts or pistachios, slice and serve.