4 (serving size = 300 g)
- 450 g grass-fed beef sirloin, cut into small chunks or strips
- 50 g onion, diced
- 80 g spinach leaves
- 70 g fat-free feta (this recipe has a moderate fat content, but if you prefer higher fat then you can use full-fat feta)
- 400 g fat-free plain Greek yogurt
- 1 whole egg
Traditionally, spanakopita is an egg-based pie encased in a savory pastry. Kind of like quiche or frittata, but what gives spanakopita its name is its delicious spinach and feta filling.
My version has a few creative twists—it’s filled with delicious, grass-fed lean sirloin, fat-free feta, and a yogurt pie crust to sub for the high-fat, high-carb pastry crust that usually accompanies it. A totally wacky take on the traditional version, but still invented in its honor!
- Heat a large fry pan on medium. When hot, add garlic, onion and sirloin steak.
- Cook for 2–3 minutes (you don’t want to overcook because you’re putting it in the oven later).
- Transfer the contents of the frypan to a colander to drain excess liquid. Leave it for a while to make sure it all drains.
- Meanwhile, preheat your oven to 350 F and prepare an oven-safe dish or baking tray, round or square, 9x9. Smaller or larger will work, but you may need to adjust cook time by a few minutes because the layers are thinner. You can also cook this dish in small, individual ramekins.
- In a large bowl, whisk your egg with a fork. Then add the yogurt and stir, combine well and set aside.
- Once ready, evenly empty the beef mix into the oven dish. Add the feta and spinach and stir to evenly distribute.
- Now, pour the yogurt mix over the top evenly, covering the entire surface. Smooth out with the back of a spoon and then place in the oven for 15–20 minutes.
- Once done, remove from the oven and let cool for a minimum of 5 minutes. Note that when you serve this dish straight from the oven, it might crumble a bit when you cut and serve.
- A pro tip is to bake this dish 6–24 hours in advance and refrigerate. Cut the servings when cold, place on a baking tray or straight onto the plates and then heat for 10 minutes at 300 F. This will allow the spanakopita to hold together more firmly and look much prettier.