Keto Greek Spinach Pie

Introduction

Craving a savory pie that’s both comforting and keto-friendly? Keto Greek Spinach Pie is here to delight your taste buds! This low-carb version of the traditional spanakopita is packed with fresh spinach, creamy cheese, and aromatic herbs, all wrapped up in a golden, flaky almond flour crust. Perfect for lunch, dinner, or even meal prep, this dish is a satisfying and flavorful way to stay on track with your keto lifestyle. Whether you’re a fan of Greek cuisine or just love a good savory pie, this recipe is sure to become a staple in your kitchen.

Why You’ll Love Keto Greek Spinach Pie

• Low-Carb Delight: A perfect blend of authentic flavors without the carb-heavy pastry.
• Rich and Creamy: The cheese filling is indulgent and pairs beautifully with spinach.
• Meal Prep Friendly: Stores well and reheats beautifully, making it ideal for busy schedules.
• Nutritious and Satisfying: Packed with spinach, this dish delivers essential vitamins and minerals while keeping you full and satisfied.
• Impressive Yet Simple: Looks gourmet but is easy enough for anyone to make.

My Personal Experience

Spinach pie has always been one of my favorite dishes, but when I transitioned to keto, I thought I’d have to say goodbye to it. After experimenting with different crusts and fillings, I finally landed on this recipe. The first bite brought me right back to the Mediterranean flavors I love, and my family couldn’t believe it was low-carb. Now, it’s a regular at our dinner table, especially when we’re entertaining. Watching everyone enjoy it guilt-free makes it all the more special.

Gather These Tools Before You Start Cooking!

• Mixing Bowls: A set of sturdy mixing bowls makes combining the filling ingredients a breeze. I love having bowls that don’t slide around, especially when whisking.
• Whisk: Essential for blending the eggs and cream into a smooth consistency. A well-balanced whisk makes this task quick and hassle-free.
• Cheese Grater: Grating fresh cheese elevates the flavor of this pie. Once I started grating my own, pre-shredded cheese just couldn’t compare.
• Pie Dish: A deep pie dish is perfect for holding the generous filling. I prefer one with a non-stick surface for easy serving.
• Rolling Pin: Helps to evenly roll out the almond flour crust. A lightweight, ergonomic rolling pin makes this step much easier.
• Silicone Baking Mat: Perfect for rolling out the dough without sticking. Once I started using a baking mat, cleanup became so much simpler.

Ingredients & Substitutions

• Fresh Spinach (6 cups): Adds vibrant color and nutrients. Frozen spinach works too—just be sure to drain it thoroughly.
• Almond Flour (2 cups): Forms a low-carb crust. Coconut flour can be used, but adjust the amount since it’s more absorbent.
• Cream Cheese (1/2 cup): Provides creaminess. Mascarpone can be substituted for a richer texture.
• Feta Cheese (1 cup, crumbled): Delivers tangy, authentic Greek flavor. Goat cheese is a great alternative.
• Mozzarella Cheese (1/2 cup, shredded): Adds gooeyness to the filling. Provolone or gouda can also be used.
• Eggs (3 large): Bind the filling and enhance the crust’s texture.
• Heavy Cream (1/4 cup): Makes the filling silky. Unsweetened almond milk works if you prefer a lighter option.
• Butter (1/4 cup, melted): Adds richness to the crust. Ghee or coconut oil can be substituted.
• Garlic (2 cloves, minced): Boosts flavor. Garlic powder can be used in a pinch.
• Onion (1 small, diced): Adds sweetness and depth. Shallots or leeks are great alternatives.
• Dill (1 tsp): Brings freshness. Parsley or oregano can be swapped in for variety.
• Salt and Pepper: Essential for seasoning.

How to Make Keto Greek Spinach Pie

Step 1: Prepare the Spinach

Rinse and drain the fresh spinach thoroughly. Sauté it in a large skillet over medium heat until wilted, about 3-4 minutes. Transfer to a colander and press out excess moisture. If using frozen spinach, thaw and squeeze out all the liquid.

Step 2: Make the Crust

In a mixing bowl, combine almond flour, melted butter, one beaten egg, and a pinch of salt. Mix until a dough forms. Roll it out between two sheets of parchment paper to fit your pie dish. Gently press the dough into the dish, trimming any excess. Pre-bake the crust at 350°F for 10 minutes.

Step 3: Prepare the Filling

In a skillet, sauté the diced onion and minced garlic in a bit of butter until fragrant. In a mixing bowl, whisk together the remaining eggs, heavy cream, and cream cheese until smooth. Stir in the feta, mozzarella, dill, salt, and pepper. Fold in the prepared spinach.

Step 4: Assemble the Pie

Pour the filling into the pre-baked crust, spreading it evenly. Optionally, sprinkle extra mozzarella on top for a golden finish.

Step 5: Bake

Bake at 350°F for 25-30 minutes or until the filling is set and the top is lightly browned. Let cool for 5 minutes before slicing.

Tips for This Recipe

• Press out as much moisture as possible from the spinach to avoid a soggy pie.
• For a flakier crust, chill the dough for 10 minutes before rolling.
• Adjust the seasoning in the filling to suit your taste—a pinch of nutmeg can enhance the flavor.
• If you’re short on time, use pre-washed baby spinach to skip the rinsing step.

Optional Additions

• Add cooked, crumbled bacon to the filling for extra protein.
• Sprinkle sesame seeds on the crust for a nutty touch.
• Mix in chopped sun-dried tomatoes for a Mediterranean twist.

Serving Ideas

• Serve warm with a side of keto tzatziki sauce for dipping.
• Pair with a fresh Greek salad for a complete meal.
• Enjoy as a hearty breakfast alongside scrambled eggs.

Storage Recommendations

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F for 10 minutes or in the microwave for 1-2 minutes.

FAQs: Everything You Need to Know

Can I freeze Keto Greek Spinach Pie?

Yes! Wrap the entire pie or individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make this dairy-free?

Absolutely! Use dairy-free cream cheese, mozzarella, and feta substitutes.

What’s the best way to reheat this pie?

Reheat in the oven at 350°F for 10-15 minutes to maintain the crust’s crispness.

Nutritional Breakdown (Per Serving)

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

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