Crispy Roasted Shrimp and Feta with Phyllo-less Spanakopita
by WilsonPhillips6789
Crispy Roasted Shrimp and Feta with Phyllo-less Spanakopita
by WilsonPhillips6789
3 Comments
First time posting in this sub — have been doing Whole 30 for a while, love to cook, but only recently really leaning in on making my recipes more keto-friendly.
I’ve been craving spanakopita something fierce and decided to try a mash-up of my go-to filling for spanakopita with one of our favorite Barefoot Contessa recipes for Roasted Shrimp with Feta (which is served on a bed of sauteed fennel and diced tomatoes).
Amazed by how good this turned out, flavor-wise. NOTE: I didn’t have any pork rinds, so I just used 3/4 cup panko (15g carbs, I think), which goes over the entire thing, so it’s really not that many carbs in one serving.
8 servings for this recipe, IMO
Spanakopita base:
2 Tbsp olive oil, plus more for brushing
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 oz. cream cheese
2 lbs. frozen chopped spinach, thawed and squeezed as dry as possible
1 bunch scallions, thinly sliced
1/2 cup finely chopped dill
3/4 cup finely chopped parsley
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmigiano-Reggiano
7 oz. feta
4 eggs, lightly beaten
Topping:
2 lb jumbo (21-25 count) shrimp, peeled and deveined
7 oz. feta
3/4 cup panko (or crushed pork rinds)
Zest and juice of 1 lemon
1/4 cup finely chopped parsley
2-3 Tbsp olive oil
Preheat oven to 400 F. Brush a casserole dish with a little olive oil.
Saute onion in 2 Tbsp. olive oil over medium heat. Allow to brown lightly, about 5-7 minutes. Add garlic, cook for 1 minute. Add cream cheese, cook until melted and incorporated. Salt / pepper to taste. Remove from heat.
Add onion mixture to a large bowl. Add in spinach, scallions, dill, parsley, pine nuts, Parm-Reg, and eggs. Stir to combine. Crumble in 7 oz. feta. Stir again to combine.
Pour into casserole dish. Arrange shrimp on top in a single layer. Crumble 7 oz. feta over the shrimp.
Combine panko (or pork rinds), lemon zest, 1/4 cup parsley, and 2-3 Tbsp. olive oil until well mixed. Sprinkle panko mixture over the entire dish. Not sure if you’d need the olive oil if you’re using pork rinds.
Roast for 15 minutes, and check for doneness. Try not to overcook the shrimp, but be aware that the shrimp on the edge of the casserole will be more done than the shrimp in the middle of the dish. After 15 minutes, I usually change oven to convect bake (400F) and cook for 5 more minutes.
Squeeze lemon over the entire dish. YUM!!!
How did I never think of just making the spanakopita filling? I need to stuff some mushrooms with this 🤤
Yum