World's Best Greek Keto Spanakopita

By deiv3 on September 5, 2024

Embarking on the creation of a keto-friendly rendition of the beloved Greek Spanakopita demands both culinary finesse and creativity, particularly when navigating the obstacle of traditional high-carb phyllo dough. This inventive recipe ingeniously substitutes carb-laden elements with keto-friendly alternatives, preserving the essence of the original dish while adhering to the principles of a low-carbohydrate lifestyle. The filling, a symphony of flavors, features fresh spinach, finely chopped onions, and minced garlic, sautéed to perfection. This vibrant mix intertwines with a velvety amalgamation of unsweetened almond milk, almond flour, dill, lemon zest, and a hint of nutmeg, creating a filling that's both luscious and aromatic. The star of the show, however, is the keto phyllo dough – a masterful blend of almond flour, ground flaxseed, melted coconut oil (or butter), egg, and a pinch of salt. This dough, carefully rolled out between parchment paper, forms both the bottom and top layers, delivering a satisfyingly crisp texture that encapsulates the entire dish.

As the layers are meticulously assembled in a greased baking dish, the anticipation builds for the transformative journey in the oven. The result is a golden-brown masterpiece, emitting irresistible aromas that hint at the delectable flavors within. This keto-friendly Spanakopita, with its dairy-free composition, not only respects dietary restrictions but also stands as a testament to the versatility of low-carb cooking. Each slice, a harmonious marriage of the savory filling and crispy layers, beckons those following a ketogenic lifestyle to revel in a culinary adventure that doesn't compromise on taste.

Beyond being a pragmatic solution for adherents of the keto diet, this Greek Keto Spanakopita stands as a flavorful ode to the possibilities that emerge when culinary innovation meets dietary consciousness. From its tantalizing inception to the moment it emerges golden and aromatic from the oven, this dish promises not just a meal, but an experience – one that captures the essence of traditional Greek cuisine in a way that accommodates and elevates the preferences of a low-carb lifestyle.

World's Best Greek Keto Spanakopita

keto-friendly Greek Spanakopita can be challenging due to the traditional use of phyllo dough, which is high in carbs. However, you can make a delicious low-carb version using keto-friendly ingredients. Here's a recipe for Greek Keto Spanakopita:

Ingredients:

For the Filling:

1 pound (450g) fresh spinach, chopped
1 small onion, finely chopped
3 cloves garlic, minced
1 cup (240ml) unsweetened almond milk or coconut milk
1/2 cup (56g) almond flour
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
Salt and pepper to taste
Pinch of nutmeg (optional)

For the Keto Phyllo Dough:

2 cups (224g) almond flour
2 tablespoons ground flaxseed
1/4 cup (56g) melted coconut oil or butter
1 egg
Salt to taste

Instructions:

Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
- Add the chopped spinach and cook until wilted. Remove any excess liquid from the pan.
- In a separate bowl, whisk together almond milk, almond flour, lemon zest, dill, salt, pepper, and nutmeg.
- Pour the almond milk mixture over the cooked spinach and stir well. Cook for a few more minutes until the mixture thickens. Remove from heat and set aside.
Prepare the Keto Phyllo Dough:
- In a mixing bowl, combine almond flour, ground flaxseed, melted coconut oil or butter, egg, and a pinch of salt. Mix until a dough forms.
- Divide the dough into two equal parts.
Assemble the Spanakopita:
- Preheat your oven to 350°F (175°C).
- Roll out one portion of the dough between two sheets of parchment paper until it's thin and flat. This will be the bottom layer.
- Place the rolled-out dough in the bottom of a greased baking dish, allowing it to come up the sides.

Add the Filling:
- Spread the spinach and filling mixture evenly over the bottom layer of dough.
Top with the Second Layer of Dough:
- Roll out the second portion of dough between parchment paper, just like the first layer.
- Place the second layer on top of the filling and press the edges to seal the Spanakopita.
Bake:
- Bake in the preheated oven for about 30-35 minutes or until the top is golden brown.
Serve:
- Allow the Spanakopita to cool slightly before slicing and serving.