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Lentil Spanakopita Recipe

This Lentil Spanakopita is a modern twist on the traditional Greek spinach and feta pie. Instead of using phyllo dough, red lentils form the base, making this recipe gluten-free, protein-packed, and incredibly delicious. Perfect for meal prep, holiday gatherings, or a unique appetizer, it’s a flavorful and nutritious dish you’ll love.

Nutrition Facts

Per serving:

  • Calories: 263
  • Total Fat: 16g
  • Protein: 14g
  • Total Carbs: 17g
  • Fiber: 8g
  • Sugar: 2g
  • Net Carbs: 9g

 

Values may vary depending on the exact ingredients used.

Lentil Spanakopita Recipe

Why Choose Lentil Spanakopita?

This Lentil Spanakopita offers a healthier take on the beloved classic. By replacing phyllo dough with lentils, the dish becomes higher in protein, gluten-free, and still retains the rich, creamy, and savory flavors of spinach and feta. Whether for a holiday spread or weekly meal prep, it’s versatile, easy to make, and a hit with vegetarians and meat-eaters alike.

Talking About the Ingredients for Lentil Spanakopita Recipe

Every ingredient in this recipe contributes to its hearty texture and vibrant taste:

  • Red Lentils: Forms a wholesome, protein-packed base.
  • Spinach: Adds a nutrient-rich layer of greens.
  • Feta and Mozzarella: Combine for a creamy, tangy flavor.
  • Cottage Cheese or Greek Yogurt: Adds moisture and creaminess.
  • Eggs: Binds the ingredients for a cohesive texture.
  • Dill and Scallions: Bring in fresh, herby notes.

Instructions

Step 1

Prepare the Lentils

  1. Preheat your oven to 350°F (175°C) and line an 11×7-inch baking dish with parchment paper.

  2. Rinse the soaked lentils and drain them thoroughly. Add them to a blender along with the cottage cheese, eggs, olive oil (3 tbsp), salt, and pepper. Blend until smooth. Pulse in the baking powder and set aside.

Step 2

Cook the Spinach Mixture

  1. Heat 1 tsp olive oil in a skillet over medium heat. Add half the spinach and scallions, cooking until wilted. Repeat with the remaining spinach and another 1 tsp oil.

  2. Squeeze the cooked spinach mixture with paper towels to remove excess liquid.

Step 3

Combine the Mixtures

  1. In a large mixing bowl, combine the spinach mixture with dill, feta, and mozzarella. Mix well.

  2. Pour in the blended lentil mixture and gently fold until fully combined.

Step 4

Bake the Spanakopita

  1. Transfer the mixture to the prepared baking dish, spreading it evenly.

  2. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

  3. Allow the pie to cool in the pan for 10 minutes before transferring it to a wire rack to cool further.

Note's

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
  • Customization: Swap spinach with kale or Swiss chard for a different twist.
  • Toppings: Sprinkle sesame seeds on top before baking for added texture and flavor.

Ingredients

  • 1 cup red lentils (soaked overnight)
  • 10 oz baby spinach (roughly chopped)
  • 3 scallions (sliced)
  • ½ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup cottage cheese (or Greek yogurt)
  • 2 large eggs
  • 2 tsp olive oil (divided)
  • 2 tbsp fresh dill (chopped)
  • ½ tsp salt and pepper (to taste)
  • 1½ tsp baking powder

Cook Time

  • Prep: 10 minutes
  • Cook: 55 minutes
  • Total: 65 minutes

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