Low carb, keto friendly spanakopita (Greek spinach pie), wheat flour free, gluten free, nut free and also diabetic friendly!
Keto / low carb
This is the most delicious and easy keto spanakopita (Greek spinach pie)!
The "phyllo" in this recipe is like kourou dough, and has nothing to envy from a conventional spanakopita!
This spinach pie does not contain nut flour and is ideal for those who have nut allergies.
The filling is indicative as it can be done in many ways such as, for example, only spinach and cheese or leeks etc.
You can also skip the smetana (smand) and cheese from the filling if you avoid dairy.
The macros of this recipe have been calculated according to the ingredients listed along and those of the exact filling.
Keto Spanakopita
(Greek Spinach Pie)
Servings 16
• Ingredients for the phyllo dough:
85 g / Coconut flour
30 g / Sunflower seed flour
20 g / Chia seeds
1 Tbsp / Psyllium husk (powdered)
1 tsp / Salt
1 tsp / Baking powder
150 - 200 ml / Hot water
50 g / Cream cheese
1 / Egg (45 g)
2 Tbsp / Olive oil
You can also watch this recipe on my
YouTube video!
• Instructions:
1 Preheat the oven at 170° C.
2 Grind (fine) the sunflower seeds and the psyllium husk to have a flour consistency.
3 Grease a medium baking pan or a pyrex pan with plenty of butter (20 x 35 cm is a good size).
4 Mix the dry ingredients.
5 Add the remaining ingredients, except of the hot water.
6 At first add 150 ml of the water.
Knead and let the dough rest for 15 minutes.
If the dough is dry and crumbly add the rest of the water while kneading to fix the texture.
• Filling Ingredients:
500 g / Spinach (chopped and drained)
3 - 4 / Spring onions
1 / Small bunch of dill
5 Tbsp / Olive oil
400 g / Smand (smetana)
250 g / Feta cheese
4 / Eggs (beaten)
Salt and pepper
• Instructions:
1 Boil the spinach in hot water for only 2 minutes and then drain.
2 Chop the spring onions and dill.
3 Sauté the spring onions, dill and spinach in olive oil.
4 Mix the feta cheese with the smetana (sour cream) and combine the 2 mixtures.
*Note:
You can skip the smetana or add less of it, or replace with cream cheese.
5 Beat the eggs lightly, and add to the cheese mixture, as well as salt and pepper. Set the pie filling aside
and prepare the phyllo.
6 Divide the phyllo dough into 2 parts and roll with a rolling pin between 2 parchment pappers. You can also use bamboo fiber flour if it's sticky.
7 Place one phyllo as a base, spread the filling on it and finally put the second phyllo on the top.
8 Cut the pie into 16 pieces.
9 Grease with plenty olive oil.
10 Sprinkle with sesame seeds and
bake in a preheated oven at 170°C (fan assisted) for about an hour.
• Serve and enjoy!
Macros for 1 serving:
Protein: 7.4 g
Carbs (net): 4 g
Fat: 18 g
Energy: 216 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.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.