WORLD’S BEST GREEK KETO SPANAKOPITA

Ingredients:

For the Filling:

• 2 cups fresh spinach, chopped
• 1 cup kale, chopped
• 1/2 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/2 cup vegan feta cheese, crumbled
• 3 tablespoons olive oil
• Salt and pepper to taste

For the “Phyllo” Dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup hot water
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil

Instructions:

For the Filling:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the green onions and garlic, sautéing until fragrant.
3. Add the chopped spinach and kale to the skillet. Cook until wilted. Season with salt and pepper.
4. Remove from heat and let the mixture cool.
5. Once cooled, stir in the chopped dill and crumbled vegan feta cheese.

For the “Phyllo” Dough:

1. In a large bowl, mix together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
2. In a separate bowl, combine hot water, apple cider vinegar, and olive oil.
3. Pour the wet ingredients into the dry ingredients, mixing until a dough forms. Let the dough rest for a few minutes to allow the psyllium husk to bind.

Assembling the Spanakopita:

1. Divide the dough into two equal parts.
2. Roll out each part between two sheets of parchment paper into thin sheets resembling phyllo dough.
3. Place one sheet on the bottom of a greased baking dish.
4. Spread the spinach and feta filling evenly over the first layer.
5. Top with the second rolled-out sheet of dough.
6. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown.
7. Allow to cool before slicing.

Nutritional Information (per serving, makes 8 servings):

• Calories: ~220 kcal
• Total Fat: ~18g
• Saturated Fat: ~3g
• Cholesterol: 0mg
• Sodium: ~280mg
• Total Carbohydrates: ~9g
• Dietary Fiber: ~5g
• Sugars: ~2g
• Protein: ~7g