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GREEK KETO SPANAKOPITA

By deiv3 on September 6, 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)

GREEK KETO SPANAKOPITA

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.