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This is my simplified, low-carb version of a Greek favourite - Spanakopita, a delicious savoury pie filled with spinach and feta cheese.
It's adapted from Keto Morning Hot Pockets which went viral over the social media. Based on several requests, I made the pockets nut-free by using flax meal instead of almond flour. Because flax meal is more absorbent than almond flour, I also added some cream cheese. If you can eat nuts, you can follow the original recipe that is made with almond flour - you will only need 4 ingredients: shredded mozzarella, almond flour, spinach and feta - that's it!
In the next few weeks, I'll share even more variations of this recipe, just like these Ham & Cheese Pockets, stay tuned :-)
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Hands-on Overall
Nutritional values (per serving)
Net carbs5.3 grams
Protein21.4 grams
Fat27.9 grams
Calories363 kcal
Calories from carbs 6%, protein 24%, fat 70%
Total carbs10.7 gramsFiber5.4 gramsSugars3.5 gramsSaturated fat14.4 gramsSodium762 mg(33% RDA)Magnesium110 mg(28% RDA)Potassium365 mg(18% EMR)
Ingredients (makes 2 servings)
- 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1 heaped tbsp cream cheese (30 g/ 1 oz)
- 4 tbsp flax meal (28 g/ 1 oz)
- 85 g cooked & drained spinach (3 oz ) - squeeze out as much moisture as possible
- 85 g feta cheese, crumbled (3 oz)
Instructions
- Prepare the dough: melt the shredded mozzarella and cream cheese in a microwave oven for 1 minute, checking half way through.
- Add the flax meal. Stir until the dough is well-combined.
- Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin).
- Add the cooked and drained spinach and crumbled feta.
- Fold over like an envelope and seal the dough.
- Poke some holes for releasing the steam while baking. Bake at 200 °C/ 400 °F for 15-20 minutes or until golden brown and firm to the touch.
- When done, remove from the oven and let it cool down for a few minutes. Cut in half and enjoy while still hot ...
... or let it cool down and refrigerate for up to 3 days.
5-Ingredient Spanakopita
Step by Step
Ingredients
- 3/4 cup shredded mozzarella (85 g/ 3 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1 heaped tbsp cream cheese (30 g/ 1 oz)
- 4 tbsp flax meal (28 g/ 1 oz)
- 85 g cooked & drained spinach (3 oz ) - squeeze out as much moisture as possible
- 85 g feta cheese, crumbled (3 oz)
Instructions
- Prepare the dough: melt the shredded mozzarella and cream cheese in a microwave oven for 1 minute, checking half way through.
- Add the flax meal. Stir until the dough is well-combined.
- Roll the dough out between 2 sheets of parchment paper (I used a silicon mat and silicon rolling pin).
- Add the cooked and drained spinach and crumbled feta.
- Fold over like an envelope and seal the dough.
- Poke some holes for releasing the steam while baking. Bake at 200 °C/ 400 °F for 15-20 minutes or until golden brown and firm to the touch.
- When done, remove from the oven and let it cool down for a few minutes. Cut in half and enjoy while still hot ...
... or let it cool down and refrigerate for up to 3 days.
Nutrition (per serving)
Calories363kcal
Net Carbs5.3g
Carbohydrates10.7g
Protein21.4g
Fat27.9g
Saturated Fat14.4g
Fiber5.4g
Sugar3.5g
Sodium762mg
Magnesium110mg
Potassium365mg
Detailed nutritional breakdown (per serving)
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