Healthy Lentil Spanakopita aka Spinach and Feta Pie (Gluten Free)
This variation on spanakopita is made healthy but still delicious with our trusty red lentils. This spinach feta pie is not only delicious but packed with iron and protein thanks to all the healthy ingredients. If you like this recipe you will love my Spinach + Feta Brownie Bars or my Healthy Lentil Mediterranean Bread.
This spinach pie is made in two separate sessions. The first with red lentils soaked overnight and then blended with cottage cheese, olive oil and eggs. The second mixture is made with sauteed spinach and scallions, fresh dill, feta cheese and mozzarella.
The two mixtures come together in a bowl and then transferred into your pan. I would also recommend topping this with some sesame seeds prior to baking for a nice garnish final touch. I love to meal prep this for the week and rewarm for a light dinner, lunch or breakfast. Its great for the holidays too for an appetizer.
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Lentil Spinach and Feta Pie
Ingredients
- 1 cup red lentils, soaked overnight
- 2 tsp olive oil
- 10 oz baby spinach, rough chop
- 3 scallions, sliced
- 1/2 cup crumbled feta
- 1/2 cup shredded mozzarella
- 1 cup cottage cheese (or Greek yogurt)
- 2 eggs
- 5 tbs olive oil
- 2 tbs dill
- 1/2 tsp salt + pepper
- 1½ tsp baking powder
Instructions
- Preheat oven to 350℉. Line an 11×7 baking dish with parchment paper.
- Rinse, drain and dry your lentils as best as you can. Add them to a blender along with the cottage cheese, eggs, oil, salt and pepper to taste (in this order). Pulse until smooth. Add in the baking powder and pulse for 2 seconds.
- In a large skillet, add 1 tsp oil, and saute half the spinach and scallions. Repeat with remaining 1 tsp oil and spinach. Next squeeze your spinach and scallions with a bounty sheet to remove any excess liquids. In a large mixing bowl, add your spinach mixture, dill, feta, mozzarella and mix to combine. Pour in the lentil mixture and mix to combine. Transfer to the baking dish and smooth out the top evenly. Bake for 45-50 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack.
Notes
Nutrition
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This was amazing! This recipe will be on repeat for sure. I do think there was one error in the recipe–2 Tbs should be 2 tps.
Question: in the picture the red lentils and spinach mixture looks separate, as if the red lentils are a crust, but in the video and instructions you mix the two together. Can you clarify? Also can you use a 10 oz box of frozen spinach instead of the fresh? Thanks!
I absolutely loved it. My picky eater did too.
Hi Sofia, That’s awesome thanks for trying the recipe out!
Magic! It really did taste like there was phyllo dough in it. I didn’t have mozzarella so I used some shredded Parmesan and added 1/3 cup cream cheese to make up for moisture. Had to cook it a little longer, but very happy with the results. Effcharisto Stella!
Hi Lo, My pleasure! I’m so glad you tried the spanakopita out and loved it! Thanks for the kind rating too!
This is so good. I soaked the lentils in boiling water for 3 hours as I forgot to do them the night before, and it was perfect. Delicious, thank you!
Hi Tracey, that’s great feedback! Thanks for trying out the spanakopita recipe!
Absolutely delicious! especially with yougurt and crunchy spicy chipotle :)Thank you 😋
Hi Teo, I’m so happy you liked the recipe! Thanks for trying it out!
Hi! I am making this recipe this weekend — is it possible to lightly spray the pan with avocado oil instead of lining with parchment paper? Or will it stick? Also what sort 11 x 7 baking dish do you recommend? Glass? Would a small, ceramic casserole dish or ceramic quiche pie dish work?
Hi Lucy, I would definitely use oil or butter to brush the pan. And yes, I used ceramic casserole dish for this. But you can use what you have!
Very tasty and adaptable; used a 8×8″ pan.
Although we didn’t have leftovers, wondering if it can be frozen for a future meal?
Hi Idelle, thanks for trying it out and yes it can be frozen! Enjoy!
This dish is awesome!
HI Maja, I’m so glad you tried it and loved it! Thank you for the kind rating!
This is the first of your recipes I have tried this week and it is absolutely delicious, so yummy and healthy. I didn’t have mozzarella so I used cheddar. I will be making this often :). Thank you Stella. I am so glad I have found you, I was fed up with the same boring food choices I was making.
Hi Lesley, Welcome! I’m so happy you loved the spanakopita recipe – this is a favorite of mine too! I hope you enjoy all you make!
I don’t like spinach,can I use something else please?
Hi Monica, You can use kale, swiss chard or collard greens instead!
Would it be possible to substitute the eggs with a replacement due to anaphylactic allergy?
This was delicious! I didn’t have red lentils so I subbed yellow split peas and it turned out great.
Hi Lindsay! I’m so happy you loved the recipe! I did too lol
Does this have to be red lentils? I have green!
Hi Sophia, yes, you probably could make it with green.. I haven’t tried it myself though. So I cant say for sure. I can say the appearance will change too!
It should work though!
Hi Stella, is it possible to substitute the lentils for garbanzo?
Hi Denise, I’m not sure that would work here. I’ve never tried using garbanzo in baking, I’m sorry!
Excellent
Hi Rosalia, thank you – I know you will love this recipe!