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“Low Carb version of the traditional Greek spanikopita minus the phyllo dought layers.”
READY IN:
1hr 5mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. let the spinach drain in a colonder in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then Chop it and set aside.
  3. Melt the butter in a lrge skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they are soft, then add the spinach and a sprinkle salt and pepper, and cook for 3 minutes, stirring from time to time.
  4. Beat the eggs in a large mixing bowl and whisk in the ricotta.
  5. Stir in the remaining ingredient.
  6. Spray 9x13 Pan and bake for 30 minutes, let rest for 5 minutes before cutting.

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