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Spanakopita Hand Pies

A buttery, tender almond flour dough stuffed with spinach and feta. This low carb keto spanakopita will have your tastebuds dancing!

Low Carb Keto Spanakopita Recipe

How many times have you said a word you’ve used any number of times, only to find out you’ve been pronouncing it incorrectly for years? Possibly even decades. My husband just informed me the other day that I’ve been saying “detritus” all wrong, all this time. And he only knew because he said it at work and someone corrected him. Apparently, instead of DET-tritus, it is actually duh-TRITE-us. Strong emphasis on the second syllable, and a long i in that syllable. You could have knocked me over with a feather. It sounded so strange to my ears and it seemed like it couldn’t be true. But a little Googling proved that weird, formal sounding pronunciation to be correct. Damn, I hate it when I am wrong.

Low Carb Spanakopita made with mozzarella dough. So tasty! Keto LCHF THM Banting Recipe

But we all do it at times. Many of us see words written before we ever say them aloud, especially longer, more formal words that don’t enter normal speech very often. When my sister was little, she thought that the word “briefly” was said “Bry-fly” and imagined it was some sort of briefcase. When I was teaching Kaplan SAT Prep, I asked one of my students to read a paragraph aloud and she read the word “epitome” as Epi-Tome. When I corrected her, she was flabbergasted. Of course she knew what an epitome was but had never seen it written and hadn’t made the connection. And I remember my husband (back in the day, when he was still my boyfriend) snorting with laughter when I first pronounced the word Episcopalian. I had all the em-PHA-sis on the wrong syl-LA-ble.

Low Carb Keto Spanakopita Hand Pies.

And then there come unfamiliar words from other languages. I am not sure when I first tried spanakopita but I’ve always loved it. I do know that I absolutely slaughtered the poor word upon my first few times saying it out loud. I was familiar with pita bread so I somehow emphasized those last two syllables at the end. Never mind, someone corrected me along the way and I happily ate the spinach, feta, and phyllo pie ever chance I got. It’s tasty stuff but I haven’t had it in years since phyllo and my blood sugar aren’t exactly friends anymore.

Use fat heat low carb dough for a fabulous low carb Spanakopita.

But I was working with the dough from my garlic knots a few weeks back, and it struck me how delicious it would be filled with spanakopita-type fillings. So I rolled my dough really thin and cut it into 16 squares, then mounded the spinach and feta goodness inside. The dough did crack at times, but it’s stretchy and malleable enough that I could pinch it back together and shape it into cute little triangles. And so low carb Spanakopita Hand Pies were born. No matter how you pronounce it, it is delicious!

Did you know that these delicious appetizers are featured in The Everyday Ketogenic Kitchen? Order my best-selling cookbook now!

5 from 1 vote
Low Carb Keto Spanakopita Hand Pies.
Print
Spanakopita Hand Pies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A buttery, tender almond flour dough stuffed with spinach and feta. This low carb keto spanakopita will have your tastebuds dancing!

Course: Appetizer
Cuisine: Mediterranean
Servings: 16 small hand pies
Calories: 123 kcal
Ingredients
  • 6 ounces frozen spinach thawed
  • 1 cup crumbled feta cheese
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 Magic Mozzarella Dough from Garlic Knots
  • Additional almond flour for rolling out.
Instructions
  1. Preheat the oven to 350F.
  2. Place the spinach in a tea towel and squeeze out the excess moisture. Transfer to a large bowl. Add the feta, egg, onion, garlic, salt, and pepper and mix until well combined.
  3. Sprinkle a work surface with about 2 or 3 tablespoons of almond flour. Roll the dough out into a large square about 16 inches by 16 inches. Using a very sharp knife or a pizza wheel, cut into 16 even squares.
  4. Mound about 1 tablespoons of the spinach mixture into the center of each square. Fold the dough square over diagonally to make a triangle shaped pie. If the dough breaks or cracks when folding, simply pinch back together and shape around the filling.
  5. Place the triangles on the prepared baking sheet and make a small slit in the top of each to allow the steam to escape. Bake 20 minutes, until golden brown. Remove and let cool on the pan.
Recipe Notes

Serves 16. Each serving has 1.95g NET CARBS.

Food energy: 123kcal Total fat: 9.47g Calories from fat: 85 Cholesterol: 26mg Carbohydrate: 3.41g Total dietary fiber: 1.46g Protein: 5.65g

Nutrition Facts
Spanakopita Hand Pies
Amount Per Serving (1 pie)
Calories 123 Calories from Fat 85
% Daily Value*
Total Fat 9.47g 15%
Cholesterol 26mg 9%
Total Carbohydrates 3.41g 1%
Dietary Fiber 1.46g 6%
Protein 5.65g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. 1- I object to that pronunciation!
    2-you are totally reading my mind lately first Pecan Tassies now spanakopita?!?! YES! YES! YES! and finally
    3- Dang I just haven’t gotten the hang of that mozzerella dough, now I really have to! I’m missing out on all of the yummiest things!

    Thank you for all your hard work and fabulous recipes!

    Reply

    • Just made these tonight and a HUGE hit with everybody. Delicious.

      Hit on a great way to handle the dough that was a great success and thought I would share.

      I rolled the dough out between two sheets of parchment paper. Discarded the top sheet as usual and marked off the squared to cut (used my plastic kitchen ruler and a knife). When it came time to actually cut the squares it occurred to me to simply use kitchen shears and leave each square of dough attached to its piece of parchment paper.

      Transferred each square (with its paper still on) to the baking sheet and added the filling. Folded the square in half (aided again by the paper which was still attached) and pressed/sealed the edges. Only then did I remove the paper from the top then flipped the filled triangle over….and removed the paper completely. Then did the final crimp/seal with the fork. Leaving the little square of paper on the dough meant I had no cracking, no tearing, and a 100% success rate with this great (but somewhat fragile) dough. It worked like a charm.

      One other tip….rather than use a tea towel to wring the water out of the spinach I put the thawed spinach in my potato ricer and pressed the excess moisture out that way (pressed out the bottom and tipped out the moisture collecting on the top as well). I use this ricer for making the BEST cauliflower mash. It really gets rid of excess moisture and insures a nice fluffy cauli mash. I use it with the smaller of the two grids….too small to force the cooked cauliflower through, forcing only the excess water out before dumping the strained cauliflower into a bowl to add warm cream, parmesan and other seasonings. Ex-potato ricer finds new a new purpose in its life in the low carb era.

      Reply

  2. As my mother always said, ‘Timing is everything’! I picked up shredded mozzarella at Trader Joe’s yesterday, but of course don’t have the frozen spinach :-/ Any reason steamed and squeezed fresh won’t do the trick?
    There’s just something so appealing about a hand pie! 🙂
    Thanks, Carolyn!

    Reply

  5. Hi, Carolyn. I have always prided myself on pronouncing words correctly, and now, because of you, I have discovered that I, too, have pronounced spanakopita and detritus wrong! Oh, the shame! I still remember giving an oral report in grade 7 about the eye, and pronounced “retina” with the accent on the second syllable: ruh-TEEN-a, and my science teacher never corrected me. (Maybe he didn’t know either, because I got an A+ on the report!– or was he just being kind?) I didn’t realize for years that I’d said it wrong.

    Reply

  7. Any idea if these would freeze well? Would be great to grab one out of the freezer for a quick lunch….kind of like the Hot Pockets I ate in my past!

    Reply

  16. Made these today and they turned out awesome!! The only tricky part was the dough. Getting it to roll out into a square shape proved to be pretty tough. Because of this, a few of mine turned into little blobs instead of pretty triangles. Either way, it still turned out great and they are delicious!

    Reply

  17. I tried the peanut butter chocolate chip cookies out for just me & my hubby last night and HE LOVED IT.
    He loved the look of the cookie and the taste resembles a “Reeces cup”. He picked up his “fork” instead of picking the cookie up to eat by hand, and savored EVERY DELECTABLE BITE! Best dessert yet! It was a large size cookie too, which he likes “large” size, which was enough for him! Keep posting those great recipes!

    Reply

  18. You know what they say about people mispronouncing words, right? Never criticize because it means they learned it by reading. 🙂

    Reply

  19. Carolyn,
    Wow your site holds such wonders. I made this recipe tonight but did the jelly-roll approach you showed in a different recipe. They came out wonderful and taste so good. Can they really be only 2 carbs per?
    I can’t thank you enough for all your wonderful cookery wisdom.
    Kind regards,
    Jewel

    Reply

  21. for non greeks, it is perfectly acceptable to refer to spanakopita (spa-na-KO-pee-ta) as just plain ol’ spinach pie. it is nearly impossible to property pronounce the word without a proper greek accent, so there’s no point even trying. my cousin’s wife, a non greek, has learned to make a damn good spanakopita but her pronunciation of the classic is nothing short of abysmal. i haven’t the heart to tell her though, bless her heart.

    Reply

  22. My Greek friends have made Spanakopita for years, always generously sharing with me, because they know how much I love it. Breaks my heart to not be able to eat the gluten, and now switching to entirely low carb as well. Didn’t stop me; I often ate some although I paid for it later! So now…to have discovered your gluten-free, low carb Spanakopita is a dream come true! I can’t wait to make this, but as my Greek friends when they make Spanakopita, I’ll add a pinch of nutmeg and a little lemon zest plus a squeeze of fresh lemon juice to the spinach mixture. Can’t wait to make this recipe, Carolyn, as well as “play” with the different uses for the Magic Mozzarella Dough!

    Reply

  23. I’m having a little Fathead dilemma I’m hoping you can help me with. My dough never comes out as manageable as it’s supposed to.
    My daughter and I made the spanakopita recently. Dhile I have struggled with the dough in the past, she never has. I know this dough originated from your garlic knots, but when I make this dough, there’s no way I could twist it into a knot. It’s just to fragile. My daughter, on the other hand never has a problem with it. So thinking it’s either my cheese, or my eggs. I am using pre-shredded low moisture mozzarella. I am also using fresh eggs from my chickens. Do you think either of those is the culprit? Other than that, o use Honeyville & Bob’s coconut flour. Thoughts?

    Reply

    • Hmmmm. I can’t see why fresh eggs would be an issue, unless they are smaller or larger than regular eggs. That could be it, I guess? Are you weighing out the mozzarella?

      Reply

  24. So I’ve just found out that I could do MY OWN low carb phyllo and I’m thrilled! But the link in the ingredients doesn’t open 🙁 Carolyn, thanks a bunch for the recipe, but could you write the recipe for the dough or give me a link that opens. I saw in the comments that it contains mozzarella, but could I sub it for something else to make the dough taste neutral and use it for desserts? Thanks in advance for the recipe of the dough! 🙂

    Reply

      • Thank you! These links works properly. I was wondering if I could use cheese other than mozzarella – here we have kashakaval which is similar to mozzarella – it melts wonderfully and is more affordable, but it’s salty. There are some slightly sweet tasting cheeses that would probably work for sweet goodies like your choco swirls or baklava … what do you think? Or it has to be exactly mozzarella? And why part skim, wouldn’t the whole milk type do the trick? Oh, and how thin could it be rolled out – I’m thinking of making low carb banitza (phyllo filled with butter, eggs and similar to feta cheese nom nom nom!) but it requires really thin phyllo sheets. And last question (phew!) – could this dough be used for making puff pastry if rolled out, spreaded with butter, than folded and you know the rest – would the layers separate or probably everything would simply melt because it would be basically just cheese and butter…

        Reply

    • I’m not sure why the Dough link doesn’t open for you, maybe try another browser? It works for me even on my phone. I just tried it now.

      Reply

      • The original link for the knots would not open for me on my mobile, either. Never had that happen with a link, I could only copy it, not open it. Second link worked ?

        Reply

  25. When making the spanikopita, I need to count the carbs separately for the dough and filling. Is that correct? I cannot wait to try this recipe!!!

    Reply

  26. You are just beautiful ! And I believe that you should keep making videos! People love videos!…. I think more than they like to read.

    Reply

  27. Made these last night. Wow are they delicious. My carb-loving husband called them spectacular! Thanks for a new favorite recipe

    Reply

  28. What happened to the recipe? I saw this for the spanakopita and the low carb pecan bars, went to town to get the ingredients it need, and now it’s gone??

    Reply

  29. I just made these and they are so delicious! I used fresh spinach, cooked down and squeezed dry. Onion and garlic powders. I rolled the crust out to approx 11×17″, cut into 16 rectangles, and had maybe 1/3 cup filling left over. I was worried that my imperfect rectangles would not hold the filling and I would have a mess after baking, but that didn’t happen at all – the dough doesn’t really move at all and if the filling is dry enough it won’t leak. Great recipe!

    Reply


  31. The dough came together so well! I did end up adding additional almond flour in the kneading stage. I think I may have rolled it too thick, because I ended up with a lot of extra filling. Next time I’ll roll it thinner because I won’t be so nervous about it holding together. It worked like a charm.

    Reply

  32. Just tried these tonight….delicious! I never did well with rolling these doughs between paper so I bought me a cast iron tortilla press and now so easy! I divided into four balls then cut each circle into four pie shape pieces and they still are triangle shaped.

    Reply

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