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prep time
50 min
cook time
25 min
ready time
1 h 15 min
Healthy Keto Greek Spinach and Feta Pie (Spanakopita)
Traditionally, Greek spanakopita is layered between phyllo pastry; however, this healthy Keto recipe has been adapted to suit a shortcrust-style pastry base made with fathead dough. The result is a cross between a quiche and a savory tart. This healthy Keto dinner recipe is bursting with fresh, zingy flavors from the lemon and scallions, while the almond flour, egg, feta, and spinach provide quality protein and good fats. Enjoy this pie, both warm and cold.
Is a Keto diet healthy? Both academic studies and anecdotal evidence suggest that the Keto diet may provide numerous health benefits, from weight loss to diabetes management to improved mental health and beyond. The Keto diet itself is a very low-carbohydrate, high-fat diet comprising of specific healthy fats and oils, nuts, seeds, dairy, avocados, and animal sources.
We recommend reading our Ultimate Guide to Keto for further information: https://www.carbmanager.com/article/x1kx9beaacmaxluv/ultimate-guide-to-keto/
What is ‘fathead' dough? Fathead dough is a Keto, low-carb, and gluten-free dough that is made with a low-carb flour like almond or coconut flour or a mixture of both. Mozzarella is the key ingredient that gives this dough elasticity and structure, while cream cheese and egg help to bind the ingredients and give rise. It is an absolute staple for a Keto diet plan and very easy to make.
Can I make any substitutions? If you are not a fan of feta, you can leave it out entirely for a simple spinach pie. Alternatively, you can also substitute the feta with 200g cottage cheese and omit the additional Greek yogurt.
Can I adapt the recipe for different diets? This recipe is naturally gluten free and can be made dairy free by substituting the dairy mozzarella and feta with plant-based alternatives. Greek yogurt can also be replaced with any natural plant-based plain yogurt. Unfortunately, this recipe cannot be made vegan, as eggs are a vital ingredient.
What can I serve this Keto spinach and feta pie with? Serve with a side salad of choice for a complete meal or alongside other nibbles to complete the perfect picnic.
Net Carbs
6 g
Fiber
4.5 g
Total Carbs
10.7 g
Protein
15.6 g
Fats
25.7 g
323 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Coconut flour
0.25 cup
Baking powder
0.5 tsp
Garlic, powder
1 tsp
Oregano, ground
1 tsp
Salt, sea salt
0.5 tsp
Raw egg
1 large
Grated Mozzarella
1 cup
Cream cheese, brick
2 tbsp
English / True Spinach (Raw)
200 g
Scallions or spring onions, tops and bulb, raw
6 medium - 4 1/8" long
Feta cheese
200 g
Raw egg
1 large
5% Authentic Greek Strained Yogurt
5.3 oz
Lemon Peel Or Zest Raw
1 tsp
Olive oil
2 tbsp
Salt, sea salt
0.5 tsp
Recipe Steps
steps 12
1 h 15 min
Step 1
Preheat oven to 350°F/ 180°C. Grease an 11-inch pie dish with coconut oil or butter. Add the almond flour, coconut flour, baking powder, garlic powder, oregano, and sea salt to a large bowl and loosely mix through.Step 2
Place the mozzarella and cream cheese in a heatproof bowl. Melt in the microwave for 1 minute on high. Add 1 large egg to the melted cheese and loosely stir through.Step 3
Make a well in the center of the dry ingredients. Pour the egg mixture into the center. Use your hands to knead until a ball of dough comes together.Step 4
Flatten the dough to a disc shape and transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/6-inch / 4mm thick. Peel off the top layer of baking paper.Step 5
Transfer the crust over the pie dish. Shape the dough and cut off any excess overhanging dough. Use a fork to prick the base in several places. (Any leftover dough can be rolled out into a mini pizza topped with tomato paste and mozzarella cheese and baked in the oven for 12 minutes for a mini snack!).Step 6
Par-bake the crust in the center of the oven for 12 minutes. The crust should just begin to golden and crisp up. Set aside to cool slightly while you prepare the filling.Step 7
Wash the spinach and drain well of any water. Place the spinach into a large bowl. Dice the scallions and add them to the bowl. Crumble in the feta cheese.Step 8
To another bowl, crack in the remaining 6 large eggs [or you can use 8 medium eggs]. Add the Greek yogurt, lemon zest, salt, and a good grind of black pepper to the eggs. Whisk well.Step 9
Add the egg mixture to the spinach. Combine together until all the spinach is coated. You may wish to use a spatula or your hands.Step 10
Pour the filling into the par-baked crust. Spread the filling evenly. Pat down any stray leaves.Step 11
Bake in the center of the oven for 25-30 minutes until the edges are slightly golden and the tops are lightly browned.Step 12
Allow it to cool for 10 minutes before slicing. This dish can be enjoyed hot or cold. Serve with a side salad of your choice.
Comments
MirthfulArugula727782 2 years ago
The calories per slice seem way off if it makes 8 slices and 1 egg is 78 and there are 7-8 eggs in the recipe ?! As well as alll the feta and mozzarella and flour…. Any more accurate calculations pls and thanks! I hate math 😂
GrannyEgg 2 years ago
I only see 2 eggs in the recipe.? But directions have more. Which is it?
recipewriter 2 years ago
Hello - thank you for your interest in this recipe. 1 slice is 323 calories. I hope this helps answer your query.
candiwing4049 2 years ago
This recipe smelled outta this world while it was cooking!!! It was unbelievable! It tastes pretty wonderful too!!! The only issue I had was the spinach sweated too much liquid. I had to carefully drain the liquid after the 10 minute cooling period. I'd love to know how others might have outsmarted this problem because it really detracts from the texture of the dish. I hate to pre-cook the spinach, but I might do that next time and see how it goes.
recipewriter 2 years ago
Hello - I am so pleased you enjoyed the recipe. Traditionally semolina is used in Spanakopita to absorb any excess liquid. However as this is not Keto or gluten free, I would suggest you add 2 tablespoons of coconut flour to the mix to help absorb any excess liquid. Alternatively, sprinkle the salt over the spinach in a bowl, and scrunch and massage the salt into spinach leaves. set aside for 10-15 minutes until some liquid is expelled and discard it. Salt helps to draw moisture out. Use the spinach in the mix and don't any any extra salt. I hope this helps!
twinpeaksgal1962 2 years ago
In the ingredients list, it says 1 Lg egg, and then again 1 Lg egg.. BUT in the directions it says 6 lg eggs or 8 medium eggs... I'm confused.
GorgeousArugula162894 2 years ago
It looks to me like you use one egg in the crust and 6 more in the filling
OutstandingMacadamia738845 2 years ago
One large egg in crust, six large egg or 8 medium eggs mixed with body of dish(spinach mixture).
recipewriter 2 years ago
Thank you Cydney, that is correct. The quantities have now been adjusted. Enjoy! ;)
Cydney 2 years ago
looks like the author made an oopsie with the second egg. the first egg is for the crust, and the second egg is for the filling. the second egg should have read "six large or eight medium." If you choose to go by weight, it would be 300 grams of eggs, which is six large eggs (50 grams each) times six equals 300. having a scale in the kitchen is a MUST for keto!