I got to thinking today about those wonderful Spanakopita spinach-stuffed phyllo pastries they serve at Greek restaurants and decided that’s the taste I want today. I thawed ground beef and just threw together my typical ingredients for Spanakopita and made a “pasty-less” version. It came out just about as good as my traditional Spanakopitas, just without the phyllo pastry. We had it for lunch and I’ll probably freeze the leftovers for warming up one night later int he week. This is a particularly healthy entree with all the nutrients in spinach. This dish is suitable for all phases of Atkins and Keto diets. It can also be enjoyed by Primal followers.
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1 T. olive oil + 1 T. butter
2 oz. onion, chopped
12 oz. ground beef
10 oz. frozen chopped spinach (cooked per directions, strained & squeezed dry to make about 1 c.)
1/3 c. parsley, chopped
1 tsp. dried mint (or 2 T. fresh)
Dash each salt and black pepper
Pinch dried dill
1 oz. cream cheese
½ c. crumbled feta cheese, rinsed well in strainer
2 large eggs
1/4 c. heavy cream
VARIATIONS: Substitute ground lamb or goat for the beef
DIRECTIONS: Preheat oven to 350º. Melt butter and add olive oil to medium non-stick skillet. Add onion and saute over medium heat until it begins to brown and caramelize. Add ground meat and cook until done. Lower heat and add spinach, herbs, spices and cheeses. Mash cheeses with back of spoon to blend well into meat mixture, stirring to blend well. In a small bowl, beat the eggs with the cream and drizzle it evenly over the meat mixture. Tilt pan to spread egg evenly over the top. Pop into 350º oven for about 20 minutes just until egg is set in the center. Serve with a nice Greek green salad.
NUTRITIONAL INFO: Makes 4 servings, each containing:
428.3 calories, 31.9 g fat, 4.95 g carbs, 1.55 g fiber, 3.4 g NET CARBS, 30.38 g protein, 656 mg sodium