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Crustless Spinach Pie, also called Greek Spanakopita has all of the flavors and many of the same ingredients as Greek Spinach Pie, without the crust. It’s a spinach pie casserole.
One of my favorite things to order at a Greek restaurant is Spinach Pie or Spanakopita. I love the flavors of the spinach mixed with the tart saltiness of the feta cheese.
I’ve made Spanakopita using filo dough sheets before, but I really wanted to create a recipe that had all of the same flavors without the work of the filo dough sheets. I also wanted something that I could bake and serve at any time. That’s when I came up with the idea of a Crustless Spinach Pie – Greek Spanakopita.
Ingredients In Spinach Pie
- Frozen Spinach – I use chopped frozen spinach.
- Onion – 1/2 diced onion
- Ricotta Cheese – This may be a little unorthodox but I love the way the creamy ricotta melts in this recipe.
- Feta Cheese – I highly recommend that you buy a block of feta cheese rather than crumbled feta cheese. It’s easy to crumble yourself and the taste and texture are much better.
- Parmesan Cheese
- Dried Dill Weed
- Eggs
- Panko bread crumbs – this ingredient is optional for those on low-carb or Keto diets.
- Black pepper
You won’t believe how wonderful this dish smells the minute you scoop a piece out of the baking dish. And if the smell is not enough, the taste is C.R.A.Z.Y good!
This is now my new potluck and party recipe for sure!
How To Serve This Dish
I served this as a vegetable side dish with grilled chicken. Since I had leftovers, I served it again the next morning as a side with our sunnyside-up eggs. I really think you can serve it with just about any grilled or baked meat or fish. You can even serve it as a meatless option – just add a slide of pita bread and Greek tzatziki sauce.
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Crustless Spinach Pie – Greek Spanakopita
Ingredients
- 10 oz. box frozen spinach – thawed and all of the moisture drained and squeezed out
- 1/2 onion diced
- 3/4 cup whole milk ricotta cheese
- 4 oz. feta cheese
- 1/2 cup shredded parmesan cheese
- 1 teaspoon dried dill weed
- 2 large eggs – beaten
- 1/4 cup panko bread crumbs you can omit this ingredient if you are on a low-carb or Keto diet
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°
- In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.)
- Break the feta cheese into very small pieces and fold it into the spinach mixture.
- Transfer spinach to a baking dish that has been sprayed with non-stick cooking spray.
- Bake for 30 minutes covered.
- Remove cover and bake for another 5-7 minutes or until the edges begin to turn brown and pull away from the sides of the baking dish.
- Let it cool for 5 minutes before serving.
If you make this recipes, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
Definitely adding this one to my list of recipes to make. Could I use fresh spinach, Laura? Looks so amazing and healthy too!
You can absolutely use fresh spinach!
I love this spanakopita. A delicious veggie pie, the whole family loves it. Great to make for the family. Going to make one for my Dad, it travels well.
I’ sure your Dad will love it Eileen.
This is agreat recipe, it will be on my table for Easter!
That’s awesome!
I did this recipe but with the crust. I like your recipe because you remove the crust and it’s “healthier”
Amazing job Laura!
I love the phyllo dough crust version too Carlos. But I find this is a great way to serve it as a side dish casserole.
I have an abundance if gooood ricotta at the moment, totally going to try this. Yum!
This is my new go-to veggie casserole.
I love that this is crustless – so much healthier and lower carb! I worked in Greek restaurants when I was younger so often crave this. Now I can get my fix without breaking the weight watchers points bank!
I love Greek food too. I think my all time favorite is Saganaki.
I’m a big fan of spanakopita too, and this sounds great not only for being low carb, if that’s what you are looking for, but also quicker to make too.
It’s a real time saver and a great vegetable casserole that goes with just about anything.
Love Spanakopita but kinda prefer the crestless version when I’m making it myself. This is perfect.
It is a nice lower carb option.
This looks amazing, I do have a question. The recipe says bake uncovered for 30 min then states remove cover and bake addional 5 to 7 min. Does it require covering while baking ?
Thank you for your comment. Yes, it should be baked Covered for 30 minutes and then Uncovered for the additional time. Hope you like it as much as we do!
Great recipe ! Hubby loved it too, I will be making this often. Thank you.
Awesome easy recipe. Great side dish wonderful flavor.
What size baking dish?
Mine is oval and measures 8 wide x 10 long. You can use a 9 x 11.
What sized dish did you use? If I used a 9 x 13 would I have to double the recipe? Thanks.
Hi Thea, I used a 5 x 8 casserole dish. If you use a 9 x 13, I recommend that you double it. You can do that by clicking on the X2 in the recipe card and it will automatically double the ingredients for you.
Thank you. Also, do you think I could assemble this the day before, refrigerate, and then bake it the day I want to serve it?
Do you think this will work if I prepare it the day before and bake it the day of serving?
Thanks.
Thea, I haven’t tried it but I don’t see any reason why you shouldn’t be able to preassemble it.