Keto Spanakopita
Ingredients
1 pound (450g) fresh spinach, chopped.
1/2 cup chopped green onions (scallions).
3 cloves garlic, minced.
1 cup crumbled feta cheese.
1/2 cup ricotta cheese.
1/4 cup grated Parmesan cheese.
2 large eggs
1/4 teaspoon ground nutmeg
Salt and pepper to taste
For the Crust:
2 cups almond flour
1/4 cup melted butter
1 large egg
Salt to taste
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a baking dish.
Prepare the Filling:
In a skillet over medium heat, sauté the chopped spinach until wilted. Remove from heat and let it cool. Squeeze out any excess moisture from the spinach.
In a mixing bowl, combine the cooled spinach, chopped green onions, minced garlic, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, eggs, ground nutmeg, salt, and pepper. Mix well.
Prepare the Crust:
In a separate bowl, combine the almond flour, melted butter, egg, and a pinch of salt. Mix until you have a dough-like consistency.
Assemble the Spanakopita:
Press half of the crust mixture evenly into the bottom of the greased baking dish to form the bottom crust.
Spread the spinach and cheese filling evenly over the crust.
Top and Bake:
Take the remaining crust mixture and gently press it over the filling to create the top crust.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the filling is set.
Serve:
Once baked, remove the spanakopita from the oven and let it cool slightly before slicing and serving.
This Keto Spanakopita recipe offers a delightful blend of flavors and textures without the carb-heavy traditional phyllo dough. It’s a fantastic dish to enjoy as an appetizer, side dish, or even as a satisfying main course. The rich combination of spinach and cheeses will transport your taste buds to the Mediterranean!
