High-Protein Crustless Spanakopita Recipe Was Requested Again Before It Was Gone by Jan Mostrom
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I’ve been loving these tasty vegetable recipes that I can put together easily and pop into the oven. This crustless spanakopita recipe was so simple to prep and cook. All you need to do is mix all the ingredients in one big bowl and bake it for about an hour. This vegetable side dish is so good you won’t even miss the crust!
To make this Greek-inspired crustless spanakopita recipe you will need fresh spinach, feta cheese, cheddar cheese, milk, flour, fresh mint, fresh, parsley, fresh dill, eggs, green onions, extra-virgin olive oil, sea salt and black pepper. I made mine gluten-free, but feel free to make yours with all-purpose flour. My husband loved it so much, it’s already been requested for our regular dinner rotation – even before the meal was over!
Serve this high-protein, high-fiber spinach recipe as a side dish with dinner, as a vegetarian lunch or dinner, as an appetizer or even for breakfast or an elegant brunch. Be sure to read about the health benefits of fiber and the health benefits of protein.
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 40 to 50 minutes
Total Time: 55 to 65 minutes
Servings: 8
Ingredients
- 10 ounces fresh spinach leaves, washed and finely chopped
- 8 ounces feta, crumbled
- 8 ounces cheddar cheese, grated
- 1 cup milk
- 1 cup all-purpose flour or gluten-free flour
- 3/4 cup self-rising flour or gluten-free flour (see Recipe Notes for substitution)
- 1 1/2 cups fresh mint, parsley and dill, combined
- 8 large eggs, whisked
- 6 green onions, greens and white sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Here's how to make it:
- Preheat oven to 400 degrees F and place a sheet of parchment paper into a 13x9-inch baking pan if you want a thicker spanakopita, or on a rimmed baking sheet if you would like a thinner dish.
- In a large bowl add all your ingredients, reserving a bit of the grated cheddar for topping. (If you don’t have self-rising flour, simply substitute 3/4 cup regular flour, 1 teaspoon baking powder and 1/2 teaspoon salt. You could use any cheese as a replacement for the cheddar. Try gruyere, Monterey Jack, pepper-jack, white cheddar, provolone or fontina.)
- Mix well to make sure all the ingredients are combined.
- Pour spinach mixture into the prepared baking pan and use a spatula to press into the corners. Top the mixture with the remaining grated cheddar.
- Place the pan in the oven and bake for 45 to 50 minutes, or until the cheese is a golden brown and the dish is cooked through. Rotate the dish halfway through your baking time.
- Cool on a wire rack for 15 minutes. Slice, serve warm and enjoy! Store the spanakopita in an airtight container in the fridge for up to four days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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