Traditional Spanakopita is a wonderful savory Greek pie made with spinach, cheese, onions and seasonings in a phyllo (also spelled filo or fillo) pastry. Prior to giving up eating wheat it was one of my favorite Greek dishes. I loved the combination of the savory filling, and the flaky and light phyllo pastry.
While I’ve seen gluten-free puff pastry (not quite phyllo) in the grocery store, I haven’t yet tried it. I’m a bit wary of how the pastry will work without gluten, but am open to giving it a try when the right recipe comes along.
These peppers satisfied my craving for the yummy spinach filling without having to worry about a crust since the filling is used to stuff peppers. Plus, for those who are looking to stay away from carbs, this is a good and relatively healthy alternative.
The filling is easy to make and very versatile. It could be used to top toast to serve along fried eggs or as a stand alone dip (topped with mozzarella cheese). You can also make it the day before serving – handy for those looking to do some meal prep on the weekends. Then just go ahead and stuff the peppers while the oven is preheating.
We served these tasty peppers alongside some grilled Italian sausages for a Mediterranean-themed meal. They can also stand on their own as a vegetarian entrée.
| Spanakopita Stuffed Peppers | Print |
- 2 tablespoons extra virgin olive oil, divided
- 2 medium shallots, chopped
- 3 medium garlic cloves, minced
- 11 ounces fresh baby spinach
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon nutmeg
- Fine sea salt and freshly ground pepper
- ½ cup part-skim ricotta cheese
- ½ cup crumbled feta cheese
- 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
- 4 tablespoons shredded mozzarella cheese (or Italian cheese mixture), divided
- Preheat oven to 400°F.
- Over over medium-high heat, heat 1 tablespoon oil in a large frying pan. Add shallot and cook, stirring often, until softened, for 1 minute. Add garlic and cook stirring often, for 1 minute.
- Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes.
- Stir in dill, basil, parsley and nutmeg. Cook, stirring, for 1 minute. Season with salt and pepper.
- Transfer spinach mixture to a large mixing bowl. Stir in ricotta and feta. (Use immediately or refrigerate for up to a day until ready to use).
- Rub bell peppers with the remaining 1 tablespoon oil and sprinkle lightly with salt.
- Place peppers in an 8-inch square baking dish. Divide the spinach mixture among the peppers and top each pepper with 1 tablespoon mozzarella.
- Bake until the peppers are tender and cheese has melted, 30 to 35 minutes.
- Serve immediately.
Leave A Comment