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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

Greek cuisine, renowned for its vibrant flavors and wholesome ingredients, offers a variety of dishes that have won hearts and palates across the globe. Among its many culinary treasures, Spanakopita stands out as a beloved Greek pastry. This savory pie, traditionally filled with a luscious mixture of spinach, feta cheese, and herbs, is wrapped in layers of flaky phyllo dough. Its rich taste and satisfying texture have made it a staple at Greek tables, from casual family dinners to festive gatherings.

The essence of Spanakopita lies in its harmonious blend of ingredients. Spinach, with its tender leaves and mildly earthy flavor, pairs perfectly with the creamy, tangy feta cheese. This combination is often enhanced by fresh herbs like dill and parsley, adding layers of aromatic complexity. The resulting dish is not just a feast for the taste buds but also a nutritious option, thanks to the leafy greens and nutrient-dense cheese.

However, for those following a ketogenic diet, which emphasizes low-carb and high-fat foods, traditional Spanakopita poses a challenge. The classic recipe relies on phyllo dough, which, though light and flaky, is high in carbohydrates. Adhering to keto principles requires reimagining this classic dish to fit within the low-carb framework while retaining the flavors and textures that define Spanakopita.

Enter the Greek Keto Spanakopita, a creative adaptation that stays true to the essence of the traditional dish while embracing keto-friendly ingredients. Instead of phyllo dough, which is a staple in conventional recipes, this version utilizes alternatives that are low in carbs but still offer a satisfying crunch. Almond flour or coconut flour crusts often replace the dough, providing a hearty base that complements the rich filling without compromising on flavor.

This low-carb adaptation does not skimp on the filling. The spinach and feta cheese remain central, offering the same vibrant flavors and creamy texture that fans of the original Spanakopita cherish. Enhanced with herbs and seasonings, the filling in the keto version is as delightful as ever, proving that dietary restrictions need not diminish the pleasure of enjoying a traditional favorite.

Greek Keto Spanakopita bridges the gap between indulgence and health, allowing those who follow a keto lifestyle to savor a beloved dish from Greek cuisine without veering off their dietary path. This dish exemplifies how culinary innovation can preserve cultural classics while adapting them for modern dietary needs. Whether you're a devoted follower of keto or simply looking for a delicious way to enjoy Greek flavors, this keto adaptation of Spanakopita is sure to impress and satisfy.