Low carb, keto friendly Greek cheese pockets (tiropitakia) and spinach pockets (spanakopitakia), gluten free, wheat flour free and also diabetic friendly!
Keto / low carb
Cheese pockets (tiropitakia) and spinach pockets (spanakopitakia) are popular Greek appetisers.
These dough pockets can be filled with herbs, vegetables and cheeses, ham, or sausages.
This dough is a variation of the popular keto "fathead dough".
The difference in this variant is that you can roll the dough with a rolling pin and use it like "kourou" dough.
Pies is a big part of Greek cuisine so they can not be missing from the low carb table.
Make a note of this recipe and be creative!
Keto Cheese Pockets
And Spinach Pockets
(Tiropitakia - Spanakopitakia)
• Ingredients for the dough:
200 g / Grated mozzarella cheese
50 g / Cream cheese
100 g / Almond flour
10 g / Psyllium husk
10 g / Bamboo fiber flour
1/2 tsp / Baking soda
1 tbsp / Apple cider vinegar
1 / Egg
1/4 tsp / Salt
• Filling for the cheese pockets
(Tiropitakia)
250g / Feta cheese
• Filling for spinach pockets:
(Spanakopitakia)
100 g / Sauteed and drained spinach
150 g / Feta cheese
• Instructions:
1 Prepare the filling of your choice.
2 Preheat the oven to 170°C.
3 Mix almond flour, psyllium husk,
mozzarella cheese, salt and bambou
fiber flour in a microwave container.
4 Place in the microwave for 1 minute.
5 Stir the mixture. Repeat this process if needed until the cheese is completely melted.
6 Add the cream cheese and stir to incorporate.
7 Wait for a few minutes if the mixture is too hot and then add the egg, baking soda and apple cider vinegar.
Knead the dough until smooth.
8 Divide the dough into two parts and roll with a rolling pin between 2 parchment papers.
This dough is easy to roll. It's not as sticky as the normal fathead dough.
9 Divide the dough into smaller pieces using a dough cutter or a glass or just a knife.
10 Put a spoonful of the filling in each and close the pocket.
Press the edges with a fork to close well.
11 Brush with egg wash and sprinkle some sesam seeds.
12 Bake for about 20 minutes or until golden brown.
• Serve and enjoy!
Macros: (for the dough without the filling)
Protein: 82 g
Carbohydrates (net): 9 g
Fat: 121 g
Energy: 1507 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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