Keto Cottage Cheese Spanakopita
This simple low-carb variation of a Greek classic is light but filling, high in protein and helathy fats, and low in carbs. It makes for a yummy lunch or dinner and keeps really well in the fridge!
Equipment
- 1 Large skillet
- 1 Casserole dish
- 1 Large chopping board
Ingredients
- 16 oz Cottage cheese (4% if available)
- 4 oz Feta cheese
- 16 oz Thawed frozen spinach
- 6 large Eggs
- 1/2 medium Sweet onion (diced)
- 2 cloves Garlic (minced)
- 1/8 tsp Nutmeg
- 1 tbsp Olive oil (extra virgin)
- 1/2 tsp Dill (chopped)
Instructions
- Preheat oven to 375 degrees F
- Place the olive oil in your large skillet over medium-high heat. Add the onions and garlic once the skillet becomes hot. Cook until soft and fragrant.
- While your onions are cooking, drain out most of the water from the spinach by squeezing it. Keep the spinach in the bag while doing this to get water out most effectively.
- Add the spinach once the onions are soft and fragrant, and sauté another 2 or so minutes. Then remove from stovetop and set aside.
- Mix the cottage cheese, dill weed, egg whites, and nutmeg together in a large bowl, until well combined.
- Add the spinach mixture and continue to stir until evenly distributed. Then cut the feta into small cubes, and gently crumble in.
- Pour the mixture into a greased casserole dish.
- Bake for 50 minutes and then serve either hot or cold. Enjoy!
Notes
