Keto Spanakopita Recipe
These little keto spanakopita-inspired pastries will make your mouth water! They have a buttery almond flour dough and a luscious spinach feta filling. And only 2 grams net carbs per serving!
Servings 16 small pastries
Calories 123kcal
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 recipe keto pizza crust
- Additional almond flour for rolling out.
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment or a silicone baking mat.
- 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
Storage Information: Store the leftover pastries in a covered container in the fridge for up to 5 days or in the freezer for several months.
Reheating instructions: Gently reheat the spanakopita in a low heat oven (300ºF) or on 50% power in the microwave.
Nutrition
Serving: 1pastry | Calories: 123kcal | Carbohydrates: 3.4g | Protein: 5.7g | Fat: 9.5g | Cholesterol: 26mg | Fiber: 1.5g