Discover the delightful flavors of Greek cuisine with our Keto Spanakopita recipe, a low-carb twist on the classic spinach and feta pastry. This keto-friendly version features a savory filling of fresh spinach, creamy feta cheese, and aromatic herbs, all wrapped in a homemade keto phyllo dough. Enjoy the rich flavors and satisfying textures of traditional spanakopita without the excess carbs. Perfect for those following a ketogenic diet or anyone looking for a delicious and wholesome dish!

Ingredients:

For the Filling:

  • 1 pound (450g) fresh spinach, washed and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

For the Keto Phyllo Dough:

  • 1 package of keto-friendly phyllo dough (available in some stores or homemade using almond flour and mozzarella dough)
  • 1/4 cup melted butter or olive oil (for brushing)

Instructions:

  1. Prepare the Filling:
    • In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened and fragrant.
    • Add the chopped spinach to the skillet and cook until wilted, stirring occasionally. Season with salt, pepper, and a pinch of nutmeg (if using).
    • Remove the skillet from heat and let the spinach mixture cool slightly.
    • In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, grated Parmesan cheese, chopped dill, and chopped parsley. Mix well to combine. Adjust seasoning if needed.
  2. Prepare the Keto Phyllo Dough:
    • If using store-bought keto phyllo dough, follow the package instructions for thawing or preparation.
    • If making homemade keto phyllo dough, prepare the dough using a combination of almond flour and mozzarella cheese. Roll out the dough thinly into sheets resembling phyllo dough.
  3. Assemble the Spanakopita:
    • Preheat the oven to 350°F (175°C) and grease a baking dish with olive oil or butter.
    • Lay one sheet of keto phyllo dough on a clean work surface. Brush the sheet lightly with melted butter or olive oil.
    • Place another sheet of keto phyllo dough on top and brush with melted butter or olive oil.
    • Spoon a portion of the spinach and cheese filling along one edge of the phyllo dough sheets.
    • Roll up the phyllo dough sheets to enclose the filling, creating a log shape. Repeat the process with the remaining dough and filling.
    • Place the rolled spanakopita logs seam side down in the greased baking dish.
    • Brush the tops of the spanakopita with more melted butter or olive oil.
  4. Bake the Spanakopita:
    • Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the keto phyllo dough is golden brown and crispy.
  5. Serve and Enjoy:
    • Remove the baked keto spanakopita from the oven and let it cool slightly before slicing into portions.
    • Serve warm as an appetizer, side dish, or light meal. Enjoy the delicious flavors of this keto-friendly Greek specialty!

Useful Information:

  • Storage: Store any leftover keto spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Variations: Customize the filling by adding chopped green onions, mint, or lemon zest for added freshness. You can also experiment with different cheeses like ricotta or goat cheese for a unique flavor profile.
  • Nutritional Information: This keto spanakopita is rich in healthy fats, protein, and fiber, making it a satisfying and nutritious option for those on a low-carb or ketogenic diet. Each bite offers a burst of Mediterranean flavors that will transport you to Greece with every taste.

Elevate your keto cooking repertoire with our flavorful and satisfying Keto Spanakopita recipe. With its crispy phyllo dough and creamy spinach-feta filling, this dish is sure to become a favorite for special occasions or everyday meals. Enjoy the taste of Greece while staying true to your keto lifestyle!

estyle!

Keto Spanakopita

Ingredients:

For the Filling:

1 pound (450g) fresh spinach, washed and chopped
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Pinch of nutmeg (optional)
For the Phyllo Dough:

1 package of keto-friendly phyllo dough (available in some stores or homemade using almond flour and mozzarella dough)
1/4 cup melted butter or olive oil (for brushing)