Here’s a delicious Greek Keto Spanakopita recipe:
Ingredients
1. Spinach Filling:
2. 2 cups fresh spinach, chopped
3. 1 cup feta cheese, crumbled
4. 1/2 cup grated Parmesan cheese
5. 1/2 cup chopped fresh dill
6. 2 cloves garlic, minced
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper
9. 2 tablespoons olive oil
10. Keto Pastry Dough:
11. 2 cups almond flour
12. 1/2 cup coconut flour
13. 1/4 cup granulated sweetener (Swerve, Erythritol)
14. 1/2 teaspoon salt
15. 1/4 teaspoon baking powder
16. 1/2 cup unsalted butter, melted
17. 2 large eggs
18. Optional Toppings:
19. Sesame seeds
20. Poppy seeds
21. Chopped fresh parsley
Instructions
1. Preheat Oven: 375°F (190°C).
2. Prepare Spinach Filling:
3. Sauté spinach, garlic, and dill in olive oil until wilted.
4. Mix in feta, Parmesan, salt, and pepper.
5. Prepare Keto Pastry Dough:
6. Combine almond flour, coconut flour, sweetener, salt, and baking powder.
7. Mix in melted butter and eggs until dough forms.
8. Knead dough for 5-7 minutes.
9. Assemble Spanakopita:
10. Divide dough into 2 equal portions.
11. Roll out each portion into a thin sheet.
12. Spread spinach filling evenly, leaving a 1-inch border.
13. Fold dough over filling, pressing edges to seal.
14. Bake: 30-40 minutes or until golden brown.
15. Cool: 10-15 minutes before serving.
Nutrition (approximate per serving)
1. Calories: 520
2. Protein: 18g
3. Fat: 44g
4. Carbohydrates: 5g
5. Net Carbs: 3g
Keto Tips
1. Choose high-quality almond flour.
2. Limit portion size.
3. Use sugar-free sweeteners.
4. Pair with keto-friendly sides (salad, veggies).
Variations
1. Spinach and Feta Stuffed Chicken: Replace pastry with chicken breasts.
2. Keto Spanakopita Bites: Use muffin tin for individual servings.
3. Vegan Spanakopita: Replace feta with vegan alternative, eggs with flaxseed.
4. Gluten-Free Spanakopita: Substitute gluten-free flours.
Traditional Spanakopita Variations
1. Triangular Shape: Fold dough into triangles.
2. Spiral Design: Roll dough into spiral shape.
3. Individual Servings: Use mini muffin tin.
