GREEK KETO SPANAKOPITA

By deiv3 on July 30, 2024

Ingredients:

For the Crust:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup grated Parmesan cheese
1/4 cup melted butter or coconut oil
1 large egg
1/2 tsp salt
1/2 tsp baking powder
For the Filling:

1 lb fresh spinach (or 1 package frozen spinach, thawed and drained)
1/2 cup chopped green onions
1/2 cup chopped fresh dill (or 1 tablespoon dried dill)
1/2 cup chopped fresh parsley
1 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 large eggs
2 tbsp olive oil
1/2 tsp salt (to taste)

1/4 tsp black pepper (to taste)

Instructions:

Preparing the Crust:
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, grated Parmesan cheese, salt, and baking powder.
Add Wet Ingredients: Add the melted butter (or coconut oil) and the egg to the dry ingredients. Mix until the dough comes together and is well combined. It should be slightly crumbly but hold together when pressed.
Form the Crust: Press the dough evenly into the bottom of a 9-inch pie dish or an 8×8 inch baking dish. Use your fingers or the back of a spoon to spread it out. Make sure to press it up the sides a bit to form a crust.
Pre-Bake Crust: Bake the crust in the preheated oven for about 10 minutes or until it starts to turn golden. Remove from the oven and let it cool slightly while you prepare the filling.
Preparing the Filling:
Prepare Spinach: If using fresh spinach, rinse it well and remove any tough stems. Place the spinach in a large skillet with a little bit of water and cook over medium heat until wilted. Drain and squeeze out as much moisture as possible. Chop the spinach finely. If using frozen spinach, make sure it's thoroughly thawed and drained before chopping.

Cook Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped green onions and cook for 2-3 minutes until softened.
Mix Filling Ingredients: In a large bowl, combine the chopped spinach, cooked green onions, fresh dill, parsley, crumbled feta cheese, shredded mozzarella cheese, grated Parmesan cheese, and eggs. Season with salt and pepper. Mix until everything is well combined.
Assemble the Spanakopita: Spread the spinach mixture evenly over the pre-baked crust in the pie dish.
Bake: Return the pie to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
Cool: Allow the Spanakopita to cool for about 10 minutes before slicing. This helps the filling to firm up a bit more.
Serving:
Enjoy your Greek Keto Spanakopita warm or at room temperature. It makes a great main dish or a tasty side!

Feel free to adjust the seasoning or herbs according to your taste preferences. This keto version of Spanakopita retains the essence of the classic Greek dish while keeping it low in carbs.

GREEK KETO SPANAKOPITA

Ingredients

For the Cookie Base:

2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
1/4 cup sugar-free chocolate chips (such as Lily's)
1/4 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup granulated erythritol or monk fruit sweetener
1/4 cup sugar-free maple syrup
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the shredded coconut, chopped nuts, sugar-free chocolate chips, and unsweetened cocoa powder.
Cream the Butter and Sweeteners: In a separate bowl, cream the softened butter with the granulated erythritol until light and fluffy. Beat in the sugar-free maple syrup, eggs, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. The dough should be thick but manageable.
Shape the Cookies: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet. Flatten each dough ball slightly with your fingers or the back of a spoon, as these cookies will not spread much during baking.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned. The cookies may appear slightly soft in the center, but they will firm up as they cool.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to a week.

Tips and Variations

Nut Options: You can substitute pecans or walnuts with other nuts like almonds or macadamia nuts, depending on your preference.
Add-Ins: Feel free to add other keto-friendly ingredients like flaxseeds, sunflower seeds, or even a few sugar-free dried cranberries for added texture and flavor.
Sweetness Adjustment: Adjust the sweetness level by increasing or decreasing the amount of sweetener to your taste.

These Keto Cowboy Cookies are a delightful treat for anyone following a low-carb lifestyle. They're packed with nuts, chocolate, and coconut, delivering a satisfying crunch and a burst of flavor with every bite. Enjoy them as a quick snack, a dessert, or even a breakfast option!

i need GREEK KETO SPANAKOPITA recipeChatGPTMemory updated

Here's a Keto-friendly take on the traditional Greek Spanakopita, a savory pastry filled with spinach and feta cheese. This version swaps out the phyllo dough for a low-carb alternative, while still capturing the rich, flavorful filling that makes Spanakopita a beloved dish.

Greek Keto Spanakopita

Ingredients

For the Crust:

1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, chilled and cubed
1 large egg
1-2 tablespoons cold water, as needed

For the Filling:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz fresh spinach, roughly chopped (or 16 oz frozen spinach, thawed and drained)
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped (optional)
1 cup crumbled feta cheese
1/2 cup ricotta cheese
2 large eggs
Salt and pepper to taste

For Brushing:

1 large egg, beaten

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a similar-sized baking dish.
Prepare the Crust:
- In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, salt, and baking powder. Add the chilled, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg and mix until a dough forms. If the dough is too dry, add cold water, one tablespoon at a time, until it comes together.
- Press the dough evenly into the prepared pie dish, covering the bottom and up the sides. Use a fork to poke a few holes in the crust. Bake the crust for 10-12 minutes, until lightly golden. Set aside to cool slightly.
Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the spinach and cook until wilted (or until heated through if using frozen spinach), about 3-4 minutes. Remove from heat and stir in the parsley and dill. Let the mixture cool slightly.
- In a large bowl, combine the feta cheese, ricotta cheese, and eggs. Mix in the cooled spinach mixture. Season with salt and pepper to taste.
Assemble the Spanakopita:
- Pour the filling into the pre-baked crust, spreading it evenly. Brush the edges of the crust with the beaten egg to give it a nice golden color during baking.
Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve: Allow the Spanakopita to cool for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Tips and Variations

Herb Options: Feel free to experiment with different herbs such as oregano or mint for a unique twist.
Cheese Variations: For a different flavor, you can substitute the feta with goat cheese or add a bit of shredded mozzarella for a more melty texture.
Keto-Friendly Additions: Add a few chopped olives or sun-dried tomatoes to the filling for an extra burst of flavor.

This Greek Keto Spanakopita offers all the delightful flavors of the traditional dish with a crispy, low-carb crust. It's perfect for a light lunch, a savory snack, or as part of a Mediterranean-inspired meal.