Low-Carb Spanakopita Recipe

Serving: Serve this low-carb Spanakopita as a main dish, a side, or an appetizer. It pairs well with a Greek salad or a fresh cucumber tomato salad for a well-rounded meal.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. This dish can also be reheated in the oven for a few minutes to restore its crispiness.

Variations:
Add More Greens: Feel free to add other leafy greens like kale or Swiss chard to the filling for extra nutrients and flavor.

Meat Option: If you’d like to make it a heartier meal, you can add cooked ground lamb or chicken to the spinach filling.

Cheese Swap: If you’re not a fan of feta, try goat cheese, mozzarella, or even Parmesan for a different flavor profile.

FAQ:
Can I make this ahead of time? Yes, this recipe can be assembled ahead of time. Simply store the unbaked Spanakopita in the fridge for up to 24 hours and bake when you’re ready to serve.

Can I freeze it? Absolutely! You can freeze the baked Spanakopita for up to 2-3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven for best results.

Can I use a different crust? If you’re not keen on the almond flour crust, you can also try using a low-carb store-bought crust or make a cauliflower crust instead