Keto Spanakopita – Old-fashioned way
Introduction: Discover the tantalizing harmony of flavors and healthful ingredients in this Keto Spanakopita recipe. Elevating the traditional Greek dish to new heights of culinary excellence, this masterpiece boasts a delectable crust crafted from almond and coconut flour, enveloping a rich filling bursting with spinach, wild greens, and savory feta cheese. Embark on a culinary adventure that marries tradition with innovation, delivering a dish that delights the senses while adhering to the principles of a ketogenic lifestyle.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Main Course

Servings: 12

Ingredients:

Crust:

  • 4 tbsp goat butter (or grass-fed cow’s butter)
  • 4 tbsp olive oil
  • 2 large free-range eggs
  • 4 tbsp almond flour (or sesame seed flour)
  • 4 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp ground dried rosemary
  • 1/3 tsp nutmeg

Filling:

  • 1 cup finely chopped spinach
  • 1 cup wild greens of your choice (collard greens can be used as an alternative)
  • 1 large leek, very finely chopped
  • 3 large free-range eggs
  • 6 tbsp sour cream
  • 6 tbsp crumbled feta cheese
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Prepare the Crust: In a mixing bowl, beat the eggs with melted goat butter and olive oil until a smooth emulsion forms. Add sea salt, ground dried rosemary, and nutmeg, then gradually incorporate the almond and coconut flour until the mixture achieves a batter-like consistency.
  2. Form the Crust: Grease a 9-inch pie pan with butter and transfer the prepared crust mixture into the pan. Use a spoon or your fingers to evenly spread the mixture over the bottom and sides of the pan. Bake in a preheated oven at 200ºC (392ºF) for 10 minutes, until the crust sets.
  3. Prepare the Filling: In a separate bowl, combine the eggs with sour cream and crumbled feta cheese. Add the finely chopped spinach, wild greens, and leek to the mixture, ensuring even distribution. Season with freshly ground black pepper, adjusting to taste.
  4. Assemble and Bake: Once the crust is partially baked, remove it from the oven and reduce the heat to 170ºC (338ºF). Fill the partially baked crust with the prepared filling mixture, spreading it evenly. Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set and the crust is golden brown.
  5. Serve and Enjoy: Allow the Keto Spanakopita to cool slightly before serving, ensuring each slice is warm and inviting. Delight in the harmonious blend of flavors and textures, savoring each bite as a testament to the artistry of ketogenic cuisine.


PREP TIME10minutes mins

COOK TIME30minutes mins

TOTAL TIME40minutes mins

COURSEMain Course

SERVINGS 12

INGREDIENTS  

Crust

  • 4 tbsp goat butter alternatively, use grass-fed cow’s butter
  • 4 tbsp olive oil
  • 2 large eggs free-range
  • 4 tbsp almond flour alternatively use sesame seed flour
  • 4 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp ground dried rosemary
  • 1/3 tsp nutmeg

Filling

  • 1 cup chopped spinach finely chopped
  • 1 cup wild greens of your choice Use collard if you can’t find wild greens
  • 1 large leek very finely chopped
  • 3 large eggs free-range
  • 6 tbsp sour cream
  • 6 tbsp feta cheese crumbled
  • 1/2 tsp black pepper freshly ground

INSTRUCTIONS 

  • For the crust, beat the eggs with melted butter and olive oil until you get a nice emulsion. Add salt, ground rosemary and nutmeg. Slowly start adding coconut and almond flour. The mixture should be something in between batter and dough consistency.
  • Grease the 9″ pie pan with some butter and place the pie crust in. Spread it with a spoon or your fingers over the bottom and sides of the pan. Bake at 200ºC (392ºF) for 10 minutes.
  • For the filling, beat the eggs with sour cream and feta cheese and add finely chopped greens and leek. Feta cheese will give saltiness, so you don’t need extra salt. Add ground black pepper and fill the crust with this filling.
  • Return the pie in the oven and reduce the heat to 170ºC (338ºF). Bake the Keto Spanakopita for 20-25 minutes and serve it warm, not hot! 

Conclusion: Elevate your culinary repertoire with this Keto Spanakopita recipe, a fusion of wholesome ingredients and bold flavors that redefine the boundaries of traditional Greek cuisine. Whether enjoyed as a satisfying main course or shared with loved ones, this dish embodies the essence of culinary innovation while honoring the principles of a ketogenic lifestyle. Indulge in a culinary masterpiece that nourishes the body and soul, one delectable bite at a time.