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Keto Spanakopita: A Low-Carb Twist on a Greek Classic

Spanakopita, the beloved Greek pastry filled with spinach and feta, is a staple in Mediterranean cuisine. Traditionally made with flaky phyllo pastry, the dish tends to be high in carbohydrates, making it a less-than-ideal choice for those following a keto diet. However, with a few clever substitutions, you can enjoy this classic dish without derailing your healthy eating plan. Enter Keto Spanakopita—a delicious, low-carb alternative that doesn’t sacrifice flavour or texture.

The Foundations of Keto Spanakopita

At its core, spanakopita consists of fresh spinach, feta cheese, and an aromatic blend of herbs, all wrapped in golden, crispy pastry. To create a keto-friendly version, we need to address the pastry. Instead of phyllo, which is typically laden with carbs, we can use a combination of almond flour and cheese to create a low-carb crust that mimics the flaky texture.

Ingredients

For the Pastry:

• 2 cups almond flour
• 1 cup shredded mozzarella cheese
• 1/4 cup cream cheese
• 1 egg
• Salt, to taste

For the Filling:

• 500g fresh spinach (or 250g frozen spinach, thawed and thoroughly drained)
• 200g feta cheese, crumbled
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 1 tablespoon olive oil
• Fresh dill and parsley, chopped
• Salt and pepper, to taste

Preparing the Keto Spanakopita

1. Make the Pastry:
   Preheat your oven to 180°C (350°F). In a microwave-safe bowl, combine the mozzarella and cream cheese. Heat in the microwave for about 30 seconds; stir and repeat until melted and well combined. In a large mixing bowl, combine the almond flour and salt. Add the melted cheese mixture and the egg, mixing until a dough forms. If the dough is sticky, you can refrigerate it for a short while to make it easier to handle.

2. Prepare the Filling:
   In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and slightly softened. If using fresh spinach, add it now and sauté until wilted. For frozen spinach, ensure it is well-drained before adding. Once the spinach has cooled a little, stir in the crumbled feta, eggs, dill, parsley, salt, and pepper.

3. Assemble the Spanakopita:
   Divide the dough into two portions. Roll out one portion between two sheets of parchment paper until it’s large enough to cover the base of a baking dish. Place the rolled dough in a greased dish, pressing it into the corners. Spread the spinach filling evenly over the crust. Roll out the second portion of dough and cover the filling, sealing the edges by pressing down firmly.

4. Bake:
   Brush the top with a beaten egg to give it a golden finish. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the filling is set. Allow to cool for a few minutes before slicing.

Serving Suggestions

Keto Spanakopita can be enjoyed as a main dish or a side. Its rich flavours pair beautifully with a fresh Greek salad, adorned with cherry tomatoes, cucumber, olives, and a drizzle of olive oil. For a hearty meal, serve it alongside grilled chicken or lamb, enhancing the flavours of the Mediterranean.

Conclusion

Keto Spanakopita is a delightful way to indulge in the flavours of Greece while maintaining a low-carb lifestyle. With its cheesy crust and creamy spinach filling, it promises to satisfy both your cravings and dietary needs. Whether you’re hosting a gathering or simply want to treat yourself to a comforting dish at home, this recipe is sure to become a new favourite in your culinary repertoire. Embrace the joy of cooking and savour every bite of this delicious and guilt-free take on a timeless classic. Enjoy!

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