Keto Spanakopita is a low-carb, gluten-free twist on the traditional Greek spinach pie, allowing those on a keto or gluten-free diet to enjoy this beloved dish without the guilt. Unlike the classic spanakopita, which is made with layers of flaky filo dough, the keto version uses a creative substitute to replace the carb-heavy pastry. In some recipes, a simple crust made from almond flour, coconut flour, and psyllium husk creates a sturdy, yet tender base, while others skip the crust entirely for a lighter, crustless option. This makes the dish suitable for those following a ketogenic or low-carb lifestyle, while still keeping the heart of the recipe intact.
The filling of this Keto Spanakopita remains true to the traditional recipe, packed with nutrient-rich spinach and a blend of cheeses. The spinach provides a healthy dose of fiber, vitamins, and minerals, while the feta, ricotta, and mozzarella cheeses add rich flavor and creamy texture. The addition of eggs helps bind the filling together, while fresh herbs like oregano and dill bring a burst of Mediterranean flavor. A touch of lemon juice brightens the whole dish, creating a savory and satisfying meal.
What makes this version stand out is the balance of flavors and textures—whether you choose to include a crust or keep it crustless, the savory filling is the star. The dish is a perfect example of how Mediterranean ingredients can be adapted to fit modern dietary preferences, offering a keto-friendly alternative without sacrificing flavor. Whether served as a main dish or as a side, Keto Spanakopita is a delightful way to enjoy the essence of Greek cuisine in a low-carb package.
World’s Best Keto Spanakopita
A Greek Keto Spanakopita is a low-carb variation of the traditional Greek spinach pie, often made with a flaky filo pastry. In this keto version, we replace the filo dough with a gluten-free or keto-friendly crust, or sometimes skip the crust altogether for a simpler, crustless option. The result is a delicious, savory dish that’s rich in healthy fats, protein, and fiber.
Here’s a recipe for a World’s Best Keto Spanakopita:
Ingredients:
- For the filling:
- 1 lb (450g) spinach, fresh or frozen (if using frozen, thaw and drain excess water)
- 1/2 cup feta cheese, crumbled
- 1/2 cup ricotta cheese or cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp fresh dill (optional)
- For the crust (optional, for keto version with crust):
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 2 tbsp psyllium husk powder (for structure)
- 1/4 tsp baking powder
- 1/4 cup melted butter or olive oil
- 1 large egg
- Salt to taste
Instructions:
Prepare the filling:
- Sauté the onions and garlic: Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and sauté for another minute until fragrant.
- Cook the spinach: If using fresh spinach, add it to the pan and cook until wilted (about 5 minutes). If using frozen spinach, add it directly to the pan after draining the excess moisture. Cook until fully thawed and excess water evaporates. Remove from heat and allow to cool slightly.
- Combine the filling: In a large mixing bowl, whisk the eggs. Add the feta, ricotta, mozzarella, and Parmesan cheeses. Stir in the spinach mixture (make sure it’s cooled enough to avoid cooking the eggs). Add lemon juice, oregano, dill (if using), salt, and pepper. Mix everything until well combined.
Make the crust (optional):
- Prepare the dough: In a medium bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Add the melted butter (or olive oil) and egg, and mix until it forms a dough. If it’s too sticky, add more almond flour until you get a workable consistency.
- Form the crust: Press the dough into a greased pie dish or a round baking dish, making sure it covers the bottom and sides evenly. Bake the crust at 350°F (175°C) for 10-12 minutes, or until golden brown.
Assemble and bake:
- Fill the crust: Once the crust is done (if using), pour the spinach mixture into the crust. If you’re making it crustless, simply pour the filling into a greased pie dish or baking pan.
- Bake: Bake the spanakopita at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and the filling is set.
- Cool and serve: Allow the spanakopita to cool slightly before serving to let the flavors meld together.
Enjoy your Keto Spanakopita as a savory snack, lunch, or dinner! It’s also great for meal prep and can be stored in the fridge for several days.
Let me know if you’d like me to modify this recipe!
