Keto Spanakopita with Fathead Dough: A Low-Carb Delight

Welcome to our indulgent yet health-conscious Keto Spanakopita recipe. This classic Greek dish, traditionally known for its flaky layers of phyllo pastry, has been reimagined with a low-carb twist. Our adaptation incorporates a shortcrust-style pastry base made from fathead dough, resulting in a savory tart that beautifully marries the essence of a quiche with the heartiness of a Spanakopita. This recipe is perfect for those adhering to a ketogenic lifestyle while craving a comforting, flavorful meal.

Ingredients

For the Fathead Dough:

  • 1 1/2 cups (150g) shredded mozzarella cheese
  • 1/4 cup (60g) cream cheese
  • 1 large egg
  • 1 cup (100g) almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)

For the Spanakopita Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups (300g) fresh spinach, chopped
  • 1 cup (150g) crumbled feta cheese
  • 1 cup (240g) Greek yogurt (plain, non-fat)
  • 4 large eggs
  • 1/4 cup (60ml) unsweetened almond milk (or regular milk)
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Instructions

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your oven reaches the optimal temperature for baking the crust and filling evenly.

2. Prepare the Fathead Dough

  • Melt the Cheeses: Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between each interval until the cheese is completely melted and smooth.
  • Combine Ingredients: In a separate bowl, mix the egg, almond flour, baking powder, salt, and optional garlic powder. Gradually blend the melted cheese mixture into the dry ingredients, stirring until the dough is well-combined.
  • Form the Dough: Knead the dough briefly with your hands to ensure a smooth consistency. If the dough feels too sticky, lightly dust with additional almond flour.

3. Shape the Dough

  • Prepare the Pan: Lightly grease a 9-inch (23cm) tart pan or pie dish. For easier cleanup, consider lining the pan with parchment paper.
  • Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll out the dough to a thickness of about 1/4 inch. Carefully transfer the rolled dough into the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

4. Bake the Crust

  • Pre-Bake: Place the dough in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden. This initial baking step helps ensure that the crust remains crisp even after adding the filling.

5. Prepare the Spanakopita Filling

  • Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
  • Cook the Spinach: Stir in the chopped spinach and cook until it is wilted and the moisture has evaporated. Remove from heat and allow it to cool slightly.
  • Mix the Filling: In a large mixing bowl, combine the Greek yogurt, eggs, unsweetened almond milk, ground nutmeg, salt, and black pepper. Whisk until smooth. Fold in the cooked spinach mixture and crumbled feta cheese.

6. Assemble the Spanakopita

  • Add the Filling: Pour the prepared spinach and feta filling into the pre-baked crust, spreading it evenly with a spatula.
  • Bake: Return the tart to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.

7. Cool and Serve

  • Rest the Tart: Allow the Spanakopita to cool for about 10 minutes before slicing. This rest period helps the filling to set, making it easier to cut into clean, neat slices.

Nutritional Information and SmartPoints

This Keto Spanakopita yields approximately 8 servings. Each serving provides the following nutritional details:

  • Calories: 260 kcal
  • Protein: 13g
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Net Carbs: 4g
  • Fat: 20g

In terms of Weight Watchers (WW) SmartPoints, this recipe is approximately 5 SmartPoints per serving. Note that the SmartPoints value can vary slightly depending on specific brands and exact quantities used.

Useful Tips and Additional Information

  1. Dough Variations: For those with nut allergies, coconut flour can be used as a substitute for almond flour. However, this will alter the texture of the dough.
  2. Spinach Preparation: If using frozen spinach, ensure it is thoroughly thawed and drained to avoid excess moisture in the filling. Excess water can lead to a soggy tart.
  3. Flavor Enhancements: Feel free to experiment with additional herbs and spices such as parsley, basil, or a pinch of chili flakes to customize the flavor profile according to your preference.
  4. Serving Suggestions: This Spanakopita is versatile and can be enjoyed on its own or paired with a simple green salad. For an added touch, a dollop of Greek yogurt on the side can complement the flavors beautifully.
  5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The Spanakopita can also be frozen for up to 3 months. Allow it to cool completely before freezing, and reheat thoroughly before serving.

By utilizing fathead dough, this Keto Spanakopita recipe provides a lower-carb alternative that retains the delicious flavors and textures of the traditional Greek dish. Whether you’re following a ketogenic diet or simply looking for a healthier version of a classic recipe, this savory tart is sure to delight your taste buds. Enjoy this flavorful dish as part of your meal planning and stay aligned with your dietary goals.