Gluten-Free 5-Ingredient Keto Spanakopita
A simplified version of the classic Greek spinach pie that swaps traditional phyllo pastry for a low-carb flax meal dough. The fathead-style dough made from melted mozzarella, cream cheese, and flax meal creates a golden, crispy exterior that encases seasoned spinach and tangy feta cheese. This ketogenic adaptation delivers the familiar Mediterranean flavors of spanakopita while keeping carbs minimal. Perfect for those following a keto lifestyle or anyone looking for a grain-free alternative to the beloved Greek dish. The result is a satisfying, protein-rich meal that can be served hot from the oven or enjoyed cold as a portable snack.
Ingredients
Instructions
- 1
Melt the shredded mozzarella and cream cheese in microwave for 1 minute, checking halfway through
- 2
Add the flax meal and stir until dough is well-combined
- 3
Roll the dough out between 2 sheets of parchment paper
- 4
Add the cooked and drained spinach and crumbled feta
- 5
Fold over like an envelope and seal the dough
- 6
Poke holes for releasing steam while baking
- 7
Bake at 400°F for 15-20 minutes or until golden brown and firm to the touch
- 8
Remove from oven and let cool for a few minutes before cutting in half
Tips
Use low-moisture, part-skim mozzarella rather than fresh mozzarella for better dough consistency and less moisture.
Squeeze out as much moisture as possible from the cooked spinach to prevent a soggy filling.
Roll the dough between parchment paper or use silicon mats to prevent sticking and make handling easier.
Good to Know
Refrigerate for up to 3 days in an airtight container
Can be assembled and refrigerated before baking, or baked and stored for later reheating
Serve hot from the oven or at room temperature as a portable snack
Common Mistakes
Don't use fresh mozzarella to avoid excess moisture in the dough
Squeeze spinach thoroughly to prevent soggy filling
Don't skip poking steam holes or the dough may burst during baking
Substitutions
FAQ
Can I freeze this spanakopita?
Yes, you can freeze the baked spanakopita for up to 3 months. Thaw in refrigerator overnight and reheat in a 180°C oven until warmed through.
What if my dough is too sticky to roll?
Let the melted cheese mixture cool slightly before adding flax meal, and use parchment paper or silicon mats to prevent sticking while rolling.
Can I add other vegetables to the filling?
Yes, you can add diced onions, herbs like dill or parsley, or other low-carb vegetables, but make sure to cook and drain them well first.