Start by preparing your spinach properly, as this step makes or breaks the texture of your spanakopita. If you’re using fresh spinach, place it in a pan over medium heat and cook just until it wilts down. If you’re using frozen spinach, make sure it is fully thawed first. Once done, transfer the spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Keep pressing until no more water drips out—this is essential to avoid a soggy filling later.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 2–3 minutes until it becomes soft and slightly translucent. Then add the minced garlic and cook for another 30–60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the drained spinach, sautéed onion and garlic, crumbled feta cheese, softened cream cheese, shredded mozzarella, eggs, and your seasonings (salt, pepper, oregano). Mix everything thoroughly until the mixture is well combined and creamy. Make sure the cream cheese is evenly distributed so you don’t get lumps.

To prepare the keto dough, add shredded mozzarella and cream cheese to a microwave-safe bowl and heat in short intervals (about 30 seconds at a time), stirring in between until fully melted and smooth. Once melted, add almond flour and an egg. Mix with a spoon first, then knead gently with your hands until a soft, uniform dough forms. If it feels too sticky, let it cool slightly before handling.

Lightly grease your baking dish or line it with parchment paper for easier removal. Take half of the dough and press it evenly into the bottom of the dish to form the base layer. Use your fingers or the back of a spoon to spread it out. Don’t worry if it’s not perfectly smooth—just aim for an even thickness across the base.

Pour the prepared spinach and cheese filling over the base layer. Use a spatula to spread it evenly into all corners of the dish, making sure the surface is level. This helps the pie bake evenly and makes slicing easier later.

Take the remaining dough and flatten it between two sheets of parchment paper or gently stretch it with your hands. Carefully place it over the filling as the top layer. Press the edges lightly to seal with the bottom layer. If it cracks slightly, just pinch it back together—this dough is very forgiving.

Preheat your oven to 180°C (350°F) and place the baking dish in the center rack. Bake for 25–30 minutes, or until the top turns a deep golden brown and looks firm. If you want extra color, you can lightly brush the top with olive oil before baking.

Once baked, remove the spanakopita from the oven and let it rest for at least 10–15 minutes. This allows the filling to set and makes slicing much cleaner. Cut into squares, serve warm, and enjoy the crispy crust with the creamy, savory filling.