Low Carb Spanakopita

April 25, 2018

The Brooklyn Half Marathon is a mere 24 days away!! Training has been iffy – some weeks I’ve really dominated while others I’ve totally slacked. That said – I know myself and my “training style,” and I’ve never been able to fully commit 100% to a training plan. The rebel in me just totally hates being tied down to a schedule. Knowing that, I think I’ve done a really good job at loosely following Hal Higdon’s Advanced Half Marathon Training Schedule. The operative word being loosely. 

 

As we approach race day, I am tuning in my nutrition. Cutting out alcohol (other than a beer on my 30th birthday), cutting out refined carbs (pizza can wait a few weeks), and increasing nutrient density. I need all the protein and antioxidants that I can get if I want to feel strong and awesome on race day.

A fun way to make healthy, home cooked meals entertaining is by having themed nights. Recently, I’ve had Mexican night, Vietnamese night, Chinese night…and Greek night!!

 

ANYWAY, I randomly got this crazy craving for Spanakopita…and while its prob not the WORST thing in the world as far as cravings go, I wanted to try a recipe that skipped all the phyllo dough and butter.

 

So I created a totally delish, low carb spanakopita. Try it out and lemme know if you like it! This is a great recipe for less-active days or low carb days. Loaded with protein, healthy fat and veggies...and totally hits the Greek food craving spot!

 

Low Carb Spanakopita

Serves 4 (generously)

Per serving: 230 calories, 7 gm carb, 15 gm fat, 16 gm protein

 

3 small zucchini, sliced into thin discs

1 large head of spinach, chop off stems

5 eggs (preferably from humanely raised chickens)

3/4 cup feta cheese

½ package silken tofu

3 cloves garlic

Salt 

2 Tbs garlic powder

¼ teaspoon nutmeg

1 small yellow onion, diced

  1. Preheat oven to 350*F.

  2. In a food processor, combine tofu, eggs, onions, ½ cup feta cheese, garlic powder, salt and nutmeg.

  3. Spray a wide frying pan with oil. Sautee garlic over medium heat for 2 minutes. Add sliced zucchini to the hot pan, salt, and sauté. I had to sautee mine in two batches – zucchini should be soft and slightly brown before removing from heat.

  4. Spray a small baking pan (8x8 or 11x7x2) with oil (or cover in Reynolds Wrap). Add zucchini and spinach. Flatten the veggies with a spatula. Pour egg/tofu mixture on top and use the spatula to evenly distribute the mixture. 

  5. Layer the remaining ¼ cup feta cheese into the pie, mixing it in with the spatula.

  6. Bake for 30 minutes or until zucchini starts to brown.

  7. Let cool and voila!

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