Low-Carb Spanakopita Recipe
(A Keto-Friendly Greek Spinach Pie)
Description
This low-carb spanakopita is a delicious and healthy take on the traditional Greek spinach pie. It swaps out the high-carb phyllo dough with a keto-friendly alternative while maintaining the classic flavors of spinach, feta, and herbs. It’s easy to make and perfect for meal prep, family dinners, or potlucks!
Ingredients
For the Filling:
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup feta cheese, crumbled
- ½ cup ricotta cheese (or cream cheese for extra richness)
- ¼ cup Parmesan cheese, grated
- 3 large eggs
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 2 tbsp fresh parsley, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, but recommended)
For the Low-Carb “Crust” or Topping:
- 1 cup almond flour
- ½ cup mozzarella cheese, shredded
- 1 large egg
- 2 tbsp butter, melted
Instructions
- Preheat the Oven:
- Set the oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
- Prepare the Filling:
- Heat olive oil or butter in a pan over medium heat.
- Sauté the onions and garlic until fragrant and translucent.
- Add the spinach and cook until wilted (or simply mix thawed, drained spinach).
- Transfer to a bowl and let it cool for a few minutes.
- Stir in the feta, ricotta, Parmesan, dill, parsley, eggs, salt, pepper, and nutmeg. Mix well.
- Prepare the Low-Carb Topping (Crust Alternative):
- In a bowl, mix almond flour, shredded mozzarella, egg, and melted butter until it forms a dough.
- Roll out or press the dough over the spinach mixture to form a light crust.
- Bake:
- Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and firm.
- Cool & Serve:
- Let it cool slightly before slicing. Enjoy warm!
Notes & Tips
- Make it dairy-free: Use dairy-free cheese alternatives or omit the feta/ricotta and increase the spinach for a lighter version.
- Add protein: Mix in cooked ground chicken, turkey, or bacon bits for a heartier meal.
- Enhance the texture: If you miss the crispy phyllo dough, sprinkle crushed pork rinds on top before baking.
- Storage: Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven for best results.
Servings & Nutritional Info
Servings: 6-8 slices
Per serving (approx.):
- Calories: ~200-250
- Protein: ~10g
- Fat: ~18g
- Carbs: ~4-6g net carbs (depending on ingredients used)
- Fiber: ~2g
Benefits of Low-Carb Spanakopita
✅ Keto-friendly & Low-carb – Helps with blood sugar control and weight management.
✅ High in Healthy Fats – Contains good fats from cheese, eggs, and olive oil.
✅ Rich in Vitamins & Minerals – Spinach provides iron, magnesium, and vitamin K.
✅ Gluten-free & Grain-free – Suitable for those with gluten intolerance.
Q&A (Frequently Asked Questions)
❓ Can I use coconut flour instead of almond flour?
✔ Yes, but you’ll need less coconut flour (about ¼ cup) since it absorbs more moisture.
❓ What if I don’t like feta cheese?
✔ You can replace it with goat cheese, cottage cheese, or even shredded cheddar.
❓ Can I make it ahead of time?
✔ Yes! Assemble and refrigerate overnight, then bake the next day.
❓ How do I make it crispier?
✔ Brush the top with egg wash before baking, or use crushed pork rinds as a crunchy topping.
This Low-Carb Spanakopita is perfect for any occasion, whether you’re meal-prepping or bringing a dish to a potluck (where, yes, you might be asked to make it again and again! 😆). Enjoy!