Published: Jan 17, 2017 · Modified: Dec 27, 2020 by Carolyn

Spanakopita Hand Pies

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

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.

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.

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.

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!

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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!

4.67 from 12 votes

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Course: Appetizer

Cuisine: Mediterranean

Keyword: keto spinach pie, spanakopita

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: small hand pies

Calories: 123kcal

Ingredients

6 ounces frozen spinach thawed
1 cup crumbled feta cheese
1 large egg
¼ cup finely chopped onion
1 clove garlic minced
¾ teaspoon salt
½ teaspoon pepper
1 Magic Mozzarella Dough from Garlic Knots
Additional almond flour for rolling out.

US Customary - Metric

Instructions

Preheat the oven to 350F.
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.
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.
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.
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.

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*

Fat 9.47g15%

Cholesterol 26mg9%

Carbohydrates 3.41g1%

Fiber 1.46g6%

Protein 5.65g11%

* Percent Daily Values are based on a 2000 calorie diet.

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

4.67 from 12 votes (4 ratings without comment)