Keto Spanakopita is a low-carb, ketogenic-friendly version of the classic Greek dish Spanakopita. Spanakopita traditionally consists of layers of flaky phyllo pastry filled with a mixture of spinach, feta cheese, onions, and various herbs and spices. Since traditional phyllo pastry is high in carbohydrates, the keto version substitutes it with a low-carb alternative to make it suitable for those following a keto diet.
Here’s a basic recipe for Keto Spanakopita:
Ingredients:
For the Filling:
- 10 ounces of fresh spinach or frozen spinach, thawed and drained
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- A pinch of nutmeg (optional)
For the “Pastry” Layers:
- 2 cups almond flour
- 2 large eggs
- 2 tablespoons melted butter or olive oil
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onions and sauté until they become translucent, about 2-3 minutes.
- Add the drained spinach to the skillet and cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. Remove from heat.
- In a mixing bowl, combine the wilted spinach, crumbled feta cheese, grated Parmesan cheese, dried oregano, salt, pepper, and a pinch of nutmeg (if using). Mix everything together until well combined. Set the filling aside.
- In another mixing bowl, combine the almond flour, eggs, melted butter or olive oil, and salt. Mix until a dough forms. This will be your “pastry” dough.
- Divide the “pastry” dough into two equal portions. Place one portion between two sheets of parchment paper and roll it out into a thin, rectangular sheet. This will serve as the bottom layer.
- Place the rolled-out dough into the bottom of a greased baking dish.
- Spread the spinach and feta filling evenly over the bottom layer of dough.
- Roll out the second portion of dough between parchment paper to create a top layer.
- Carefully place the top layer of dough over the filling, tucking in the edges to seal the Spanakopita.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is heated through.
- Allow the Keto Spanakopita to cool for a few minutes before slicing it into squares or triangles.
Enjoy your low-carb Keto Spanakopita as a delicious appetizer, snack, or side dish!
