Introduction
Craving the flaky, savory goodness of spanakopita but watching your carb intake? You’ve come to the right place! This low-carb spanakopita recipe delivers all the traditional flavors you love – creamy spinach and feta filling, encased in a surprisingly satisfying “crust.” We’ll use clever ingredient swaps to keep the carb count down without sacrificing taste or texture. Get ready to enjoy a guilt-free version of this Greek classic!
Main Sections
Understanding Low-Carb Baking
Traditional spanakopita relies on layers of phyllo dough, which is high in carbohydrates. To make this recipe low-carb, we’re ditching the phyllo and using a keto-friendly “crust” alternative. Common options include:
- Almond Flour Crust: A popular choice for its neutral flavor and ease of use.
- Coconut Flour Crust: Offers a slightly sweeter flavor and absorbs more moisture than almond flour.
- Cream Cheese & Egg Mixture: Creates a rich and slightly tangy crust that mimics some of the texture of pastry.
This recipe will focus on an almond flour-based crust for its simplicity and accessibility.
Low-Carb Spanakopita Recipe
Here’s what you’ll need:
Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup grated Parmesan cheese
- 2 tablespoons cold butter, cubed
- 1 large egg
- Pinch of salt
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped (or frozen, thawed and squeezed dry)
- 4 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- ¼ cup heavy cream
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions:
- Prepare the Crust: In a bowl, combine almond flour, Parmesan cheese, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg and mix until a dough forms. Press the dough into a 9-inch pie dish or springform pan.
- Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden. This helps prevent a soggy bottom.
- Prepare the Filling: While the crust is baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sauté the Spinach: Add spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
- Combine the Filling: In a large bowl, combine the cooked spinach mixture, feta cheese, eggs, heavy cream, dill, salt, and pepper. Mix well.
- Assemble and Bake: Pour the spinach filling into the pre-baked crust. Bake in the oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve: Let the spanakopita cool slightly before slicing and serving.
Tips & Variations
- Cheese Variations: Feel free to experiment with different cheeses in the filling. Ricotta, goat cheese, or a combination of cheeses can add unique flavors.
- Herb Options: Parsley, mint, or even a pinch of nutmeg can complement the dill and spinach beautifully.
- Spice it Up: Add a pinch of red pepper flakes to the filling for a subtle kick.
- Freezing Instructions: Baked spanakopita can be frozen for up to 2 months. Thaw completely before reheating.
- Making it Dairy-Free: Substitute the feta cheese with a plant-based feta alternative and use coconut cream instead of heavy cream.
Conclusion
This low-carb spanakopita recipe proves that you can enjoy your favorite comfort foods without sacrificing your health goals. The almond flour crust provides a satisfying alternative to phyllo dough, while the creamy spinach and feta filling delivers all the traditional flavor you crave. So, go ahead and indulge in a slice (or two!) of this delicious and guilt-free treat. Kali Orexi!
