greek keto spanakopita

Preparation Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour Yields: 8 servings


For the filling:

  • 1 lb fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 2 large eggs, beaten
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the keto phyllo dough:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons cream cheese
  • 2 large eggs, beaten
  • 2 tablespoons olive oil


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare Filling:
    • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
    • Add the chopped green onions and garlic, and sauté for 2-3 minutes until fragrant.
    • Add the chopped spinach and cook until wilted (or until any liquid evaporates if using thawed frozen spinach), about 5 minutes.
    • Remove from heat and let it cool slightly.
    • In a large bowl, combine the spinach mixture with dill, feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and pepper. Mix well and set aside.
  3. Prepare Keto Phyllo Dough:
    • In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring until melted and smooth.
    • In another bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt.
    • Add the melted cheese mixture, beaten eggs, and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too sticky, you can add a little more almond flour.
  4. Assemble Spanakopita:
    • Divide the dough into two equal parts.
    • Roll out one part of the dough between two sheets of parchment paper until it is thin and large enough to cover the bottom of your baking dish.
    • Carefully place the rolled dough into a greased 9×13-inch baking dish.
    • Spread the spinach and cheese filling evenly over the dough.
    • Roll out the second part of the dough and place it over the filling. Trim any excess dough and press the edges to seal.
  5. Bake:
    • Brush the top of the spanakopita with a little olive oil.
    • Bake in the preheated oven for 35-40 minutes, until the top is golden brown.
  6. Serve:
    • Let the spanakopita cool for a few minutes before cutting into squares and serving.

Nutritional Information (per serving):

  • Calories: 350
  • Protein: 14g
  • Carbohydrates: 8g
  • Fat: 30g
  • Fiber: 4g
  • Sugar: 2g

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust the recipe as needed to meet dietary preferences and restrictions.

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