This keto spanakopita with fathead dough swaps flaky phyllo for a golden, cheesy pastry that plays beautifully with spinach and feta. Each triangle is packed with a savory filling of wilted spinach, tangy feta, roasted red pepper, and garlic. They work as an appetizer, a light lunch, or a Mediterranean-style dinner with none of the carb guilt.
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 (4.2 oz) fresh spinach
• 2 tablespoons jarred roasted red peppers, diced
• 1 tablespoon (15 ml / 0.5 fl oz) 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 (0.28 oz)
• Fiber: 4g
• Net Carbs: 4g (0.14 oz)
• (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 (0.14 oz) of net carbs. This is based on an estimated 8g (0.28 oz) of total carbs and 4g (0.14 oz) 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.
Pro Tips
- If the fathead dough is too sticky to roll and shape, wrap it and chill it in the refrigerator for 30-60 minutes. Cold dough is far easier to handle.
- After cooking the spinach filling, press it with the back of a spoon to squeeze out as much excess moisture as possible. This is the key to preventing a soggy bottom.
- For the crispiest crust, bake the triangles directly on a preheated pizza stone lined with greased parchment. The direct, even heat browns the bottom beautifully.
- Do not overfill the pockets. Overstuffing makes the triangles hard to seal and prone to bursting open in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer to bring back the crispness.
Frequently Asked Questions
How many net carbs are in one keto spanakopita triangle?
One triangle has 8g of total carbohydrates and 4g of fiber, for 4g of net carbs. Each batch makes four of these generous triangles.
What should I do if my fathead dough is too sticky?
Wrap the dough and chill it in the refrigerator for 30-60 minutes. Once cold, it becomes much easier to roll out and shape into squares.
How do I keep the spanakopita from getting a soggy bottom?
Remove as much moisture as you can from the spinach filling. After cooking it, press the spinach with the back of a spoon to squeeze out the excess liquid before folding in the feta.
Can I make this keto spanakopita ahead of time?
Yes. Baked triangles keep in an airtight container in the refrigerator for up to 4 days. Reheat them in an oven or air fryer to restore the crisp crust.
Recipe card below.
More Recipes You’ll Love
- Herb-Seasoned Slow Cooker Turkey Breast
- Keto Pork Stir-Fry with Shirataki Noodles
- Instant Pot Citrus Chicken Thighs
Keto Spanakopita with Fathead Dough
Ingredients
Method
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Don't overfill the pockets. It can be tempting, but overstuffing makes them difficult to seal and prone to bursting open during baking.
