My cookbook is here! 
This healthy spinach and feta pie is unlike any other you’ve made. Instead of phyllo, we are using lentils as the base of the Spanakopita. The taste is immaculate and you’ll never know the difference.
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 (180 g) red lentils, soaked overnight
- 2 tsp olive oil
- 10 oz (285 g) baby spinach, rough chop
- 3 scallions, sliced
- 1/2 cup (75 g) crumbled feta
- 1/2 cup (56 g) shredded mozzarella
- 1 cup (210 g) 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, 5 tbs 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
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use kale instead of spinach.
- You can use melted butter instead of oil.
Made this last night and used white onions and cheddar(what I had) and it turned out great! Just found your site and loving it!!
Hi Melissa, Welcome and I’m so glad you’re vibing with the recipes!
👏