Here’s my low-carb version of traditional Greek “spanakopita”.

It wasn’t my plan to write a recipe post tonight, but I created a spinach and feta casserole for dinner a couple of hours ago that definitely deserves a little international publicity. It’s low-carb, of course, but feel free to create your own high-carb version if that’s what floats your boat. Here’s my recipe.

• 3 cups rehydrated chopped spinach*, well-drained
• 6 to 8 medium green onions with white parts, chopped
• 8 oz. crumbled feta cheese
• 2 tablespoons powdered whole eggs*
• 2 tablespoons water
• salt and pepper to taste
• ¾ cup CarbQuik* (or Bisquick)
• 1 cup unflavored Almond Breeze almond milk*
• 3 tablespoons powdered whole eggs*
• 4 tablespoons water
• ¼ teaspoon salt

Heat your oven to 400°. Spray an 8-inch glass baking pan with Pam. Squeeze as much water from the spinach as possible by pressing it in a wire strainer, then mix the first seven ingredients together in a bowl: spinach, onion, feta cheese, egg powder, water, salt and pepper. Spoon into the baking pan. Blend the remaining ingredients in a medium bowl, pour onto the spinach mixture and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes.

This stuff is so good I almost can’t find the words to describe it. I love Greek food, but I can’t eat most of it because it’s all loaded up with carby crap like phyllo dough, pasta or rice. My spinach and feta casserole is a low-carb version of traditional Greek “spanakopita” (spinach pie). Seriously.

You can buy the ingredients marked with an asterisk (*) as follows: 1) powdered whole eggs and freeze-dried chopped spinach are from Thrive; 2) CarbQuik is a Bisquick knockoff from Netrition.com; and 3) you can buy Blue Diamond’s Almond Breeze in most supermarkets or click here to order from Netrition (be sure to use the original flavor, not vanilla or chocolate). I highly recommend all of these products and can’t live without them. Don’t tell Sam, but I’m having a love affair with powdered whole eggs. This might be the most versatile kitchen ingredient EVER.