If you’re craving something warm, savory, comforting, and bursting with classic Mediterranean flavors — this Keto Greek Spinach Pie is about to become your new favorite dish. Inspired by traditional Greek spanakopita, this low-carb version captures everything we love about the original: the creamy spinach filling, the aromatic herbs, the rich cheese… all baked inside a golden, grain-free crust.

This dish tastes luxurious, feels nourishing, reheats beautifully, and works for breakfast, lunch, dinner, or meal prep. It’s the kind of keto recipe that will make you forget all about carb-filled pastries.

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My Personal Experience

Spanakopita has always had a special place in my heart — that mix of herbs, spinach, and cheese creates a flavor that’s comforting and elevated at the same time. But when I transitioned to keto, I thought I’d never enjoy anything similar again.

After weeks of experimenting with crusts, fillings, moisture levels, and cheeses, I finally landed on the perfect combination.
The first bite took me straight back to traditional Greek flavors — rich, creamy, herby, savory, and perfectly satisfying.

My family couldn’t believe it was keto, and now it’s one of those recipes I make when I want something that feels gourmet but fits my macros perfectly.

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Why You’ll Love This Keto Greek Spinach Pie

✔ Authentic Mediterranean flavor

Classic spanakopita taste — but keto-friendly.

✔ Rich, creamy, & satisfying

A blend of cheeses and herbs creates an indulgent filling.

✔ Meal prep perfection

Stores well, reheats beautifully, and tastes even better the next day.

✔ Low-carb almond flour crust

Golden, buttery, and sturdy enough to hold the filling.

✔ Packed with nutrients

Loaded with spinach, eggs, herbs, and quality fats.

✔ Surprisingly simple

Easy steps — but looks like you spent hours in the kitchen.

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Tools You’ll Need

• Mixing bowls
• Whisk
• Cheese grater
• Deep pie dish
• Rolling pin
• Silicone baking mat (recommended)
• Skillet for sautéing spinach and aromatics

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Ingredients & Substitutions

Spinach Filling

Fresh spinach — 6 cups

Wilted and drained well.
Substitute: Frozen spinach (fully thawed & squeezed dry).

Cream cheese — ½ cup

Makes the filling creamy.
Substitute: Mascarpone for an even richer texture.

Feta cheese — 1 cup, crumbled

Classic Greek tang.
Substitute: Goat cheese.

Mozzarella — ½ cup, shredded

Adds melt and structure.
Substitute: Gouda or provolone.

Eggs — 3 large

Bind the filling and create lift.

Heavy cream — ¼ cup

Makes the filling silky.
Substitute: Unsweetened almond milk.

Onion — 1 small, diced

Adds sweetness and depth.
Substitute: Shallots or leeks.

Garlic — 2 cloves, minced

Boosts flavor.
Substitute: ½ tsp garlic powder.

Dill — 1 tsp

Traditional Mediterranean freshness.
Substitute: Parsley or oregano.

Salt & pepper — to taste

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Keto Crust

Almond flour — 2 cups

The base of your low-carb crust.
Sub: Coconut flour — use ½ cup and add 1 extra egg.

Butter — ¼ cup, melted

Adds richness.
Sub: Ghee or coconut oil.

Egg — 1

Binds the crust.

Salt — pinch

Enhances flavor.

How to Make Keto Greek Spinach Pie

Step 1 — Prepare the Spinach

1. Wash and drain fresh spinach.
2. Sauté in a skillet for 3–4 minutes until wilted.
3. Transfer to a colander and squeeze out all excess moisture.
   (If using frozen spinach: thaw completely and squeeze dry.)

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Step 2 — Make the Keto Crust

1. Mix almond flour, melted butter, egg, and salt until dough forms.
2. Roll between parchment sheets to fit your pie dish.
3. Press gently into the dish, trimming excess edges.
4. Pre-bake at 350°F for 10 minutes.

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Step 3 — Prepare the Filling

1. Sauté onion and garlic in a small amount of butter until soft.
2. In a bowl, whisk together eggs, cream, and cream cheese until smooth.
3. Add sautéed aromatics, feta, mozzarella, dill, salt, and pepper.
4. Fold in the spinach.

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Step 4 — Assemble the Pie

Pour the filling into the pre-baked crust.
Smooth the top.
Sprinkle extra cheese if you want a golden top.

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Step 5 — Bake

Bake at 350°F for 25–30 minutes or until the top is lightly golden and the center is set.
Cool 5 minutes before slicing.

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Tips for Success

✔ Remove ALL moisture from spinach

Too much liquid = soggy pie.

✔ Chill dough before rolling

Creates a flakier, sturdier crust.

✔ Don’t skip the pre-bake

This keeps your crust crisp.

✔ Enhance flavor

Add nutmeg, red pepper flakes, or oregano.

✔ Add protein

Mix in cooked bacon, sausage, or shredded chicken.

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Optional Add-Ins

• Crumbled bacon
• Sun-dried tomatoes
• Extra feta on top
• Sautéed mushrooms
• Sesame seeds on crust (Greek style)

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Serving Ideas

• Pair with Greek salad
• Serve alongside keto tzatziki
• Enjoy for breakfast with eggs
• Pack a slice for work or meal prep
• Serve with roasted chicken or lamb

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Storage Recommendations

Refrigerator:

Store 3–4 days in an airtight container.

Freezer:

Freeze slices for up to 2 months.
Thaw overnight in the fridge.

Reheat:

350°F oven for 10–12 minutes.
Microwave: 1–2 minutes.

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FAQs

Can I freeze the whole pie?

Yes — bake it first, cool completely, then freeze.

Can I make this dairy-free?

Yes — use dairy-free cream cheese, mozzarella, and feta.

Why is my pie watery?

The spinach wasn’t drained enough — always squeeze thoroughly.

Can I make this crustless?

Absolutely — just bake the filling in a greased pie dish.

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Nutrition (Per Serving, 8 servings)

Calories: 280
Total Carbs: 8g
Fiber: 4g
Net Carbs: 4g
Protein: 12g
Fat: 24g

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📌 Recipe Snapshot

Name: Keto Greek Spinach Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Difficulty: Moderate
Texture: Buttery almond crust, creamy spinach filling, lightly golden top
Net Carbs: 4g per serving
Best For: Dinner, lunch, meal prep, savory keto dishes
Category: Keto mains, low-carb pies, Mediterranean recipes