Keto Spinach Stuffed Pastry
this Spinach Stuffed Pastry recipe into a keto-friendly version with low carbs, we can make the following modifications:
- Use a Keto-Friendly Dough: Replace the puff pastry with a low-carb, keto-friendly dough. An almond flour dough or fathead dough would be a good substitute.
- Adjust the Cheese: Ensure the cheeses used are low in carbs and high in fat, suitable for a keto diet.
Here’s a revised recipe:
Keto Spinach Stuffed Pastry
Ingredients:
For the Keto Dough:
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1 large egg
- 1/2 teaspoon baking powder
For the Spinach Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray and set aside.
- Prepare Spinach Filling: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent and fragrant, about 2-3 minutes. Add chopped spinach and cook until wilted, stirring occasionally, for another 2-3 minutes. Remove from heat and let it cool slightly.
- Make Spinach Mixture: In a mixing bowl, combine the cooked spinach mixture with full-fat ricotta cheese, grated Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- Prepare Keto Dough:
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for 1 minute, then stir. Microwave for an additional 30 seconds, and stir until smooth.
- Add almond flour, egg, and baking powder to the cheese mixture. Mix until a dough forms. If the dough is sticky, you can refrigerate it for 10-15 minutes.
- Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Cut the dough into squares or rectangles.
- Fill Pastry: Spoon a generous amount of the spinach mixture onto one half of each dough square or rectangle, leaving a small border around the edges.
- Fold and Seal: Fold the other half of the dough over the filling to create a pocket or triangle shape. Use a fork to press down the edges and seal the pastry.
- Bake: Place the stuffed pastries on the prepared baking sheet. Lightly spray the tops with cooking spray to help them brown evenly. Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed up.
- Serve: Remove the pastries from the oven and let them cool for a few minutes before serving. Enjoy these keto spinach stuffed pastries warm as a delightful appetizer, side dish, or even a light meal.
Nutritional Information (Approximate per pastry):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
this Spinach Stuffed Pastry recipe into a keto-friendly version with low carbs, we can make the following modifications:
- Use a Keto-Friendly Dough: Replace the puff pastry with a low-carb, keto-friendly dough. An almond flour dough or fathead dough would be a good substitute.
- Adjust the Cheese: Ensure the cheeses used are low in carbs and high in fat, suitable for a keto diet.
Here’s a revised recipe:
Keto Spinach Stuffed Pastry
Ingredients:
For the Keto Dough:
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1 large egg
- 1/2 teaspoon baking powder
For the Spinach Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup full-fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray and set aside.
- Prepare Spinach Filling: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent and fragrant, about 2-3 minutes. Add chopped spinach and cook until wilted, stirring occasionally, for another 2-3 minutes. Remove from heat and let it cool slightly.
- Make Spinach Mixture: In a mixing bowl, combine the cooked spinach mixture with full-fat ricotta cheese, grated Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- Prepare Keto Dough:
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for 1 minute, then stir. Microwave for an additional 30 seconds, and stir until smooth.
- Add almond flour, egg, and baking powder to the cheese mixture. Mix until a dough forms. If the dough is sticky, you can refrigerate it for 10-15 minutes.
- Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Cut the dough into squares or rectangles.
- Fill Pastry: Spoon a generous amount of the spinach mixture onto one half of each dough square or rectangle, leaving a small border around the edges.
- Fold and Seal: Fold the other half of the dough over the filling to create a pocket or triangle shape. Use a fork to press down the edges and seal the pastry.
- Bake: Place the stuffed pastries on the prepared baking sheet. Lightly spray the tops with cooking spray to help them brown evenly. Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed up.
- Serve: Remove the pastries from the oven and let them cool for a few minutes before serving. Enjoy these keto spinach stuffed pastries warm as a delightful appetizer, side dish, or even a light meal.
Nutritional Information (Approximate per pastry):
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g