DESCRIPTION
Enjoy the scrumptious flavors of this Keto Spanakopita, where crispy phyllo and creamy spinach filling come together to create a low-carb Greek masterpiece.
PREPARATION TIME
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Ingredients
For phyllo
- 4 large egg whites
- 1 cup water
- 1.2 ounces melted butter
- 1.1 ounces fine coconut flour
- ¼ teaspoon xanthan gum
For spinach
-
- 12 ounces frozen baby spinach
- 2 spring onions chopped
- 1 egg yolk
- ¼ cup feta cheese crumbled
- ½ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
For layers
- ⅓ cup melted butter
Instructions
Make the phyllo batter
-
Whisk the egg whites and water until foamy in a medium bowl.
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Add the melted butter, xanthan gum, and coconut flour to the bowl.
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Mix everything until well combined.
Make the spinach mixture
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Combine the raw spinach, chopped spring onions, egg yolk, crumbled feta cheese, and the aromatics in a large bowl.
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Thoroughly stir the mixture until you achieve an even distribution of all ingredients.
Whip up the phyllo sheets
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Prepare a double boiling set: Fill a pot with water and bring it to a boil. Then, place a pan on top of it.
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Lightly grease the pan with cooking spray for the first phyllo. Pour approximately 3 tablespoons of phyllo batter into the pan.
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Shake the pan to spread the mixture evenly and cook for about 3-4 minutes, until the edges separate from the pan.
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Carefully remove the cooked phyllo and set it on a wire rack.
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Repeat the process with the remaining batter.
Assemble the pie
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On a baking dish, lay one phyllo sheet and brush it with melted butter. Continue to stack and brush each phyllo sheet until you have a total of 4-6 layers.
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Next, spread the cooked spinach filling evenly on top of the sheets.
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Repeat the layering process with the remaining phyllo sheets.
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Then, cut the assembled pie into squares and pour the remaining melted butter over it.
Bake the spanakopita
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Preheat your oven to 355°F (180°C).
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Transfer the baking dish to it and bake for 20-25 minutes, until the phyllo is golden and crispy.
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Once done, remove it from the oven and let it cool off before serving.
Nutrition
Nutrition Facts
Keto Spanakopita
Amount Per Serving
Calories 310Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 116mg39%
Sodium 578mg25%
Potassium 571mg16%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 8899IU178%
Vitamin C 25mg30%
Calcium 153mg15%
Iron 3mg17%
