Lunch

Keto crustless spinach pie (spanakopita)

Name: Keto crustless spinach pie (spanakopita)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 700 g fresh spinach; 250 g feta; 200 g eggs; 60 g spring onions; 15 g fresh dill; 40 g grated kefalotyri; 40 g olive oil; 1 g black pepper

The filling of a Greek spanakopita, bound with eggs and baked without filo in a cast-iron pan or small tin, with dill and spring onions giving it the familiar smell. It cuts into six slices, each with about 4 grams of net carbs.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes
Difficulty: Easy
Servings: 6 servings

Crustless spinach pie in a cast-iron pan, with a slice on a plate

Photo: Bree Anne / Unsplash

Per serving

Net carbs: 4.2 g
Calories: 272 kcal
Fat: 21.1 g
Protein: 15.5 g

Computed from the food database for the servings of the recipe, from all 8 of its ingredients. How we compute

Ingredients

Servings

Method

Wash the spinach, chop it roughly and put it in a large pan over a high heat, without water. In 3–4 minutes it wilts down to about a third.
Tip it into a colander and, once cool enough to handle, squeeze out as much water as you can with your hands. This is what decides whether the pie sets firmly.
Soften the spring onions for two minutes in a frying pan with a little of the oil.
Beat the eggs in a large bowl, crumble in the feta and add the grated cheese, spinach, spring onions, dill and pepper. It needs no salt, as the feta is salty enough.
Grease a 26 cm cast-iron pan or a 20 × 25 cm tin with the rest of the oil, pour in the mixture and level it with a spoon.
Bake at 180 °C for 35–40 minutes, until puffed and golden. It is good warm, and just as good cold the next day in a lunchbox.

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