GREEK KETO SPANAKOPITA

Ingredients:

• For the filling:
  • 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese, crumbled
  • 2 eggs, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh dill (or 1 tbsp dried dill)
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 2 large eggs
  • 2 tbsp melted butter or olive oil
  • 2-3 tbsp water (if needed)

Instructions:

Prepare the filling:

1. Cook the spinach: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the spinach and cook until wilted (if using fresh spinach). If using frozen spinach, make sure it’s fully thawed and drained before adding it to the pan.
2. Combine filling ingredients: In a large mixing bowl, combine the cooked spinach, ricotta cheese, feta cheese, Parmesan cheese, beaten eggs, dill, parsley, garlic powder, salt, and pepper. Mix everything until well-combined and set aside.

Prepare the crust:

1. Make the dough: In a medium-sized bowl, combine the almond flour, coconut flour, salt, and baking powder. Add the eggs, melted butter (or olive oil), and mix well. If the dough is too dry, add water 1 tablespoon at a time until it forms a dough.
2. Roll out the dough: Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness to form a rectangle or circle, depending on the shape of your baking dish.

Assemble the Spanakopita:

1. Preheat the oven to 350°F (175°C).
2. Layer the dough: Place the rolled-out dough into a greased baking dish. Press it down gently to fit the shape of the dish.
3. Add the filling: Spoon the spinach filling evenly onto the dough. If you have extra dough, you can fold it over the filling like a turnover or create a top crust.
4. Bake: Place the spanakopita in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is set.

Serve:

Let it cool for a few minutes before slicing and serving. Enjoy your Greek Keto Spanakopita as a main dish or a delicious side!

Tips:

• If you want a crispier crust, you can bake it for an extra 5-10 minutes, but be sure to watch it closely.
• You can substitute the almond flour with other low-carb flour blends if needed.