Craving the savory, flaky goodness of a classic Greek spanakopita but sticking to a keto lifestyle? You’ve come to the right place! This recipe swaps traditional phyllo for a miraculous, cheesy fathead dough that bakes up golden, tender, and oh-so-satisfying. Each pocket is bursting with a classic filling of vibrant spinach, tangy feta, and savory aromatics. These keto spanakopita triangles are the perfect appetizer, lunch, or light dinner when you want a taste of the Mediterranean without the carbs. They’re surprisingly easy to make and guaranteed to impress!
Ingredients
• For the Keto Fathead Dough
• 1¾ cups / 7 oz / 198g shredded low-moisture mozzarella cheese
• 2 tablespoons / 1 oz / 28g cream cheese, softened
• ¾ cup / 3 oz / 85g blanched almond flour
• 1 large egg
• ⅛ teaspoon fine sea salt
• For the Spinach Feta Filling
• 1 tablespoon unsalted butter
• 4 cups / 120g fresh spinach
• 2 tablespoons jarred roasted red peppers, diced
• 1 tablespoon minced onions
• 1 teaspoon minced garlic
• ½ teaspoon fine sea salt
• ½ cup / 2 oz / 57g feta cheese crumbles, plus extra for garnish
• Coconut oil or lard, for greasing
• Fresh parsley and/or oregano, for garnish
Instructions
1. Prep Your Oven and Pan: Preheat the oven to 400°F (200°C). Line a pizza stone or a large baking sheet with parchment paper and grease it generously with coconut oil or lard. A pizza stone will yield a crispier crust.
2. Melt the Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and softened cream cheese. Microwave in 30-second bursts, stirring in between, until completely melted and smooth (about 60-90 seconds total).
3. Form the Dough: Add the almond flour, egg, and salt to the melted cheese mixture. Using a hand mixer or a sturdy spatula, combine until a sticky dough forms. Use your hands to knead the dough for 2-3 minutes until it’s uniform. If the dough is too sticky to handle, wrap it and chill for 30-60 minutes.
4. Sauté the Filling: While the dough rests, melt the butter in a skillet over medium heat. Add the spinach, diced red peppers, minced onions, garlic, and salt. Cook, stirring frequently, for about 4 minutes until the spinach is fully wilted. Remove from heat and drain any excess liquid.
5. Shape the Pockets: Divide the dough into four equal portions. On your prepared parchment paper, press or roll each portion into a 4.5-inch square.
6. Fill and Seal: Stir the feta crumbles into the cooled spinach mixture. Spoon the filling evenly down the center of each dough square. Fold one corner over to the opposite corner to form a triangle. Firmly press the edges together to seal completely.
7. Bake to Golden Perfection: Transfer the baking sheet or pizza stone to the preheated oven. Bake for 10-12 minutes, or until the dough is golden brown and cooked through.
8. Garnish and Serve: Remove from the oven and let them cool slightly. Garnish with a sprinkle of extra feta cheese and fresh parsley or oregano before serving warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Yield: 4 servings
• Serving Size: 1 Spanakopita Triangle
• Calories: 455
• Fat: 38g
• Protein: 22g
• Total Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• for Perfect Keto Spanakopita
• If the fathead dough is too sticky to work with, chill it in the refrigerator for 30-60 minutes. This will make it much easier to roll and shape.
• After cooking the spinach filling, press it with the back of a spoon to squeeze out as much excess moisture as possible. This is key to preventing a soggy bottom.
• For the crispiest crust, bake directly on a preheated pizza stone. The direct, even heat helps the bottom of the dough cook through and brown beautifully.
• Don’t overfill the pockets. It can be tempting, but overstuffing makes them difficult to seal and prone to bursting open during baking.
FAQ
Q: How many net carbs are in one keto spanakopita triangle
A: Each serving, which is one spanakopita triangle, contains 4g of net carbs. This is based on an estimated 8g of total carbs and 4g of fiber.
Q: What should I do if my fathead dough is too sticky to work with
A: If the fathead dough is too sticky, the recipe recommends wrapping it and chilling it in the refrigerator for 30-60 minutes. This will make it much easier to handle, roll, and shape.
Q: How can I prevent my spanakopita from getting a soggy bottom
A: The key to preventing a soggy bottom is to remove as much moisture as possible from the spinach filling. After cooking the spinach, press it with the back of a spoon to squeeze out all the excess liquid before mixing it with the feta.
Q: Can I make this keto spanakopita ahead of time
A: Yes, you can store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat them in an oven or air fryer to restore their crispness.
