Name: Greek Keto Spanakopita
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 item pack of phyllo dough (make sure it’s keto-friendly); 1 item 500g fresh spinach, chopped; 1 item 200g feta cheese, crumbled; 1 item onion, finely chopped; 2 clove garlic, minced; 2 tbsp olive oil; 1 tbsp lemon juice; 1 item salt and pepper to taste; 2 item eggs, beaten (for egg wash)

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Greek Keto Spanakopita

Greek Keto Spanakopita

Once upon a time, nestled in the sun-kissed hills of Greece, there lived a renowned chef named Nikos. He was famed far and wide for his culinary creations, each dish a symphony of flavors inspired by the bountiful Mediterranean landscape.…

Source

Ingredients:

1
item
pack of phyllo dough (make sure it’s keto-friendly)
1
item
500g fresh spinach, chopped
1
item
200g feta cheese, crumbled
1
item
onion, finely chopped
2
clove
garlic, minced
2
tbsp
olive oil
1
tbsp
lemon juice
1
item
salt and pepper to taste
2
item
eggs, beaten (for egg wash)

Instructions:

Preheat your oven to 180°C (350°F).
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
Add chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
In a bowl, mix together the cooked spinach, crumbled feta cheese, lemon juice, salt, and pepper.
Lay out one sheet of phyllo dough and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 5-6 sheets.
Spoon the spinach and feta mixture along one edge of the phyllo stack, then carefully roll it up into a log.
Place the rolled spanakopita seam side down on a baking sheet lined with parchment paper.
Brush the top with beaten egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
Remove from oven and let it cool for a few minutes before slicing.
Now, let’s delve into the benefits of these wholesome ingredients. Spinach is packed with vitamins A, C, and K, as well as iron and antioxidants, promoting healthy skin, bones, and immune function. Feta cheese adds a rich source of calcium and protein, essential for bone health and muscle repair.
To serve, slice the Greek Keto Spanakopita into bite-sized pieces and arrange them on a platter. Pair it with a dollop of Greek yogurt or a fresh salad drizzled with olive oil and lemon juice for a complete Mediterranean feast.
As for cooking methods, you can also bake the spanakopita in individual muffin tins for adorable mini portions, or even try grilling them for a smoky twist on this classic dish.
And finally, let’s not forget the essence of a healthy lifestyle that echoes through this recipe. The Greek Keto Spanakopita celebrates the simplicity and purity of Mediterranean ingredients, embodying the balanced approach to eating that defines the Mediterranean diet. Enjoying meals like this, rich in fresh vegetables, lean proteins, and heart-healthy fats, can contribute to longevity, vitality, and overall well-being. So savor each bite, knowing that you’re nourishing not just your body, but your soul as well.

1
item
pack of phyllo dough (make sure it’s keto-friendly)
1
item
500g fresh spinach, chopped
1
item
200g feta cheese, crumbled
1
item
onion, finely chopped
2
clove
garlic, minced
2
tbsp
olive oil
1
tbsp
lemon juice
1
item
salt and pepper to taste
2
item
eggs, beaten (for egg wash)

Preheat your oven to 180°C (350°F).

In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.

Add chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.

In a bowl, mix together the cooked spinach, crumbled feta cheese, lemon juice, salt, and pepper.

Lay out one sheet of phyllo dough and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 5-6 sheets.

Spoon the spinach and feta mixture along one edge of the phyllo stack, then carefully roll it up into a log.

Place the rolled spanakopita seam side down on a baking sheet lined with parchment paper.

Brush the top with beaten egg wash for a golden finish.

Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.

Remove from oven and let it cool for a few minutes before slicing.

Now, let’s delve into the benefits of these wholesome ingredients. Spinach is packed with vitamins A, C, and K, as well as iron and antioxidants, promoting healthy skin, bones, and immune function. Feta cheese adds a rich source of calcium and protein, essential for bone health and muscle repair.

To serve, slice the Greek Keto Spanakopita into bite-sized pieces and arrange them on a platter. Pair it with a dollop of Greek yogurt or a fresh salad drizzled with olive oil and lemon juice for a complete Mediterranean feast.

As for cooking methods, you can also bake the spanakopita in individual muffin tins for adorable mini portions, or even try grilling them for a smoky twist on this classic dish.

And finally, let’s not forget the essence of a healthy lifestyle that echoes through this recipe. The Greek Keto Spanakopita celebrates the simplicity and purity of Mediterranean ingredients, embodying the balanced approach to eating that defines the Mediterranean diet. Enjoying meals like this, rich in fresh vegetables, lean proteins, and heart-healthy fats, can contribute to longevity, vitality, and overall well-being. So savor each bite, knowing that you’re nourishing not just your body, but your soul as well.

Greek Keto Spanakopita Greek Keto Spanakopita

Source

Ingredients:

Instructions:

Greek Keto Spanakopita

Greek Keto Spanakopita