World’s Best Keto Spanakopita.

Ingredients:

• For the filling:
  • 1 lb (450g) spinach, fresh or frozen (if using frozen, thaw and drain excess water)
  • 1/2 cup feta  cheese, crumbled
  • 1/2 cup ricotta cheese or  cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp  olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp fresh dill (optional)
• For the crust (optional, for keto version with crust):
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 2 tbsp psyllium husk powder (for structure)
  • 1/4 tsp baking powder
  • 1/4 cup melted butter or olive oil
  • 1 large egg
  • Salt to taste

Instructions:

Prepare the filling:

1. Sauté the onions and garlic: Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and sauté for another minute until fragrant.
2. Cook the spinach: If using fresh spinach, add it to the pan and cook until wilted (about 5 minutes). If using frozen spinach, add it directly to the pan after draining the excess moisture. Cook until fully thawed and excess water evaporates. Remove from heat and allow to cool slightly.
3. Combine the filling: In a large mixing bowl, whisk the eggs. Add the feta, ricotta, mozzarella, and Parmesan cheeses. Stir in the spinach mixture (make sure it’s cooled enough to avoid cooking the eggs). Add lemon juice, oregano, dill (if using), salt, and pepper. Mix everything until well combined.

Make the crust (optional):

1. Prepare the dough: In a medium bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Add the melted butter (or olive oil) and egg, and mix until it forms a dough. If it’s too sticky, add more almond flour until you get a workable consistency.
2. Form the crust: Press the dough into a greased pie dish or a round baking dish, making sure it covers the bottom and sides evenly. Bake the crust at 350°F (175°C) for 10-12 minutes, or until golden brown.

Assemble and bake:

1. Fill the crust: Once the crust is done (if using), pour the spinach mixture into the crust. If you’re making it crust less, simply pour the filling into a greased pie dish or baking pan.
2. Bake: Bake the spanakopita at 350°F (175°C) for 35-40 minutes, or until the top is golden brown and the filling is set.
3. Cool and serve: Allow the spanakopita to cool slightly before serving to let the flavors meld together.

Enjoy your Keto Spanakopita as a savory snack, lunch, or dinner! It’s also great for meal prep and can be stored in the fridge for several days.

Let me know if you’d like me to modify this recipe.