Keto Spanakopita (Easy Greek Spinach Pie Recipe) 🥙

This Keto Spanakopita recipe is our keto twist on the classic dish. It features fluffy phyllo bread, savory spinach, and creamy feta cheese. It’s a low-carb, gluten-free recipe, perfect for meal prepping.

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Preparation and cooking overview

Preparing this Spanakopita (Greek Spinach Pie) is super easy. Simply whisk the ingredients for phyllo dough, cook the phyllo sheets, and prepare the spinach filling. Then, layer the phyllo sheets with the filling, brush with butter, and bake for 20-25 minutes. You will have this Greek masterpiece on your dining table in one and a half hours.

Chef’s note

Feel free to play with different leafy greens or keto-approved spices in your filling. You can go for kale or chard instead of baby spinach. You can also sprinkle ground nutmeg or chopped fresh dill into the mixture. The choice is all yours!

Prep Time: 60 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 25 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🥙 Ingredients for this keto spanakopita recipe

Don’t let the fancy name make you feel like the dish needs special ingredients. It only requires a few items:

For phyllo

4 large egg whites
1 cup water
1.2 ounces melted butter
1.1 ounces fine coconut flour
¼ teaspoon xanthan gum

For spinach

12 ounces frozen baby spinach
2 spring onions, chopped
1 egg yolk
¼ cup feta cheese, crumbled
½ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon freshly cracked black pepper
¼ teaspoon sea salt

Ingredients like eggs, frozen baby spinach, feta cheese, butter, coconut flour, red pepper flakes, onion powder, garlic powder, black pepper, xanthan gum, water made ready on the kitchen table.

For layers

⅓ cup melted butter

Ingredient substitutions

Use different ingredients to add a unique spin to this spanakopita recipe. Here are a few alternatives:

Frozen spinach: You can use fresh spinach in this recipe.
Spring onions: Swap these green onions with chives or leeks. They have a similar flavor profile.
Red pepper flakes: Not a fan of heat? Use smoked paprika for a bit of depth.
Butter: Swap butter with olive oil if you want a dairy-free alternative.

Additional ingredients

There’s always room for that extra jazz in this recipe! You can add more herbs or cheese; the options are as follows:

Kalamata olives: Add chopped olives to the spinach filling for tangy and savory flavors.
Nutritional yeast: Sprinkle some nutritional yeast over the filling before you add the top layer of phyllo. It’ll add a beautiful cheesy flavor.
Grated cheese: Garnish the top layer with grated parmesan if you love a cheesy crust before baking. You can also use ricotta cheese or cottage cheese for a flavor twist!
Fresh dill or parsley: Chop the fresh herbs finely, and mix them into the spinach filling.
Sesame seeds: Sprinkle sesame seeds on top of the pie for a lovely crunch.
Lemon zest: Grate some lemon zest and sprinkle on top for a refreshing zing.

Cooking tools required

For this Spanakopita Recipe, you’ll need the following cooking tools:

Whisk or fork
Sharp knife
Cutting board
Mixing bowls
Measuring spoons and cups
Boiling pot
Non-stick granite flat-bottom pan
Wire rack
Pastry brush
Baking dish

Tools substitute options

Non-stick granite pan: Any non-stick pan will do the trick, but ensure a flat bottom.
Wire rack: If you don’t have a wire rack, place your cooked phyllo on a clean plate or a baking sheet.
Pastry brush: Use the back of the spoon gently to spread the butter mixture on the phyllo bread.
Baking dish: Replace the baking dish with a cake pan of a similar size.

Keto Spanakopita recipe baked in a baking dish.

How to make Keto Spanakopita: step-by-step guide

Cooking methods

Baking
Double-broiling

Preparation steps

Gather all the ingredients.
Separate the whites from the yolks.
Thaw the frozen spinach and squeeze out any excess moisture.
Chop the spring onions.
Crumble the feta cheese.
Melt the butter in a small bowl and keep it aside.

Cooking instructions

Make the phyllo batter

In a medium bowl, whisk the egg whites and water until foamy.
Add the melted butter, xanthan gum, and coconut flour to the bowl.
Mix everything until well combined.

Ingredients and equipments made ready to prepare phyllo batter.

Mixing the ingredients together to prepare phyllo batter.

Make the spinach mixture

Combine the raw spinach, chopped spring onions, egg yolk, crumbled feta cheese, and the aromatics in a large bowl.
Blend the ingredients thoroughly until they are well mixed.

Preparation process of Spanakopita recipe.

Mixing raw spinach, chopped spring onions, egg yolk, crumbled feta cheese, and the aromatics in a large bowl.

Whip up the phyllo sheets

Prepare a double boiling set: Fill a pot with water and bring it to a boil. Then, place a pan on top of it.
Lightly grease the pan with cooking spray for the first phyllo. Pour approximately 3 tablespoons of phyllo batter into the pan.
Shake the pan to spread the mixture evenly and cook for about 3-4 minutes, until the edges separate from the pan.
Carefully remove the cooked phyllo and set it on a wire rack.
Repeat the process with the remaining batter.

Carefully removing the cooked phyllo sheet from a pan.

Assemble the pie

On a baking dish, lay one phyllo sheet and brush it with melted butter. Continue to stack and brush each phyllo sheet until you have a total of 4-6 layers.
Next, spread the cooked spinach filling evenly on top of the sheets.
Repeat the layering process with the remaining phyllo sheets.
Then, cut the assembled pie into squares and pour the remaining melted butter over it.

Applying butter to the surface of a baking dish.

Stacking phyllo sheets on a baking dish.

Spreading the cooked spinach filling evenly on top of phyllo sheets.

Cutting the assembled pie on the baking dish.

Brushing the top of the pie with melted butter.

Sprinkling sesame seeds on top of the pie.

Bake the spanakopita

Preheat your oven to 355°F (180°C).
Transfer the baking dish to it and bake for 20-25 minutes, until the phyllo is golden and crispy.
Once done, remove it from the oven and let it cool off before serving.

Serving a slice of Spanakopita from baking dish.

Chef’s pro tip

To ensure a perfect texture, thaw and drain your frozen spinach thoroughly. Squeeze out any excess moisture using a clean kitchen towel or strainer. Handle the delicate phyllo sheets carefully to avoid breaking them into smaller pieces. These simple steps will help you create a delicious and visually appealing pie.

What to serve with spanakopita?

This Greek spinach and feta cheese pie can stand alone as a main dish. But pair it with some keto-friendly side dishes, and you get a delicious dinner.

Greek salad: Relish the Mediterranean flavors with a classic Greek Salad for natural freshness.
Grilled chicken: Pair your Spanakopita with grilled chicken for a protein-packed meal.
Keto Tzatziki Sauce: Pair your spinach pie with a creamy Greek feta dip.

Fresh baked Spanakopita dish placed on kitchen table.

How to make it healthier?

Buy organic spinach and spring onions.
If you want a low-sodium option, reduce the amount of salt in the mix.
Add leafy greens like kale or Swiss chard to the spinach mixture for more fiber.

Time-saving tips

Buy pre-washed spinach and save time on washing and drying.
Freeze the feta cheese for about 15 minutes before you start cooking. It helps to crumble the cheese quickly.

Greek spinach pie served on two plates from the baking dish.

What can I prepare ahead of time?

Prepare the phyllo sheets in advance and store them in the refrigerator until you’re ready to use them.
Make the spinach filling with raw spinach and cheese. Store it in the fridge until your dough is ready to assemble.

Storage and reheating instructions

Storage tips

Spanakopita is best enjoyed the day it’s made. But that doesn’t mean you can’t enjoy the leftovers. Here’s how to store your spanakopita:

Refrigerator: Place the leftover spanakopita in an airtight container. It will keep for 2-3 days in the fridge.
Freezer: If you plan to freeze this delicious meal, do it before baking. Wrap each square with plastic wrap and store them in a freezer-safe bag. They will keep for 2-3 months.

Pieces of Greek spinach pie placed on parchment paper.

Reheating best practices

Oven: To reheat the refrigerated leftovers, place them in a baking dish and bake in a preheated oven at 375°F for 10 to 15 minutes. For the frozen ones, thaw them and bake them in a preheated oven at 355°F (180°C) for 25 minutes.

Recipe wrap-up conclusion

Indulge in this tasty Keto Spanakopita, where crunchy phyllo and creamy spinach filling blend just right. Picture it as a fancy supper or appetizer that’ll please the whole gang at your next get-together. Relish this delectable Greek delight with no fret about extra carbs!

When you yearn for some soul-soothing grub, keep this beloved dish in mind and savor your meal. It’s a recipe that’ll satiate you without veering off your keto regimen. Now, let’s get cookin’!

Slices of homemade Spanakopita recipe on parchment paper.

Looking for more Greek dishes? Here are some keto-friendly options for you:

Frequently asked questions

No, the double-boiling method is a must for this recipe. If you cook the phyllo directly over the stove, it will dry out and burn.

Yes, it does. Even a slight elevation in the center of the non-stick pan affects the phyllo dough. We used three different pans and confirmed the recipe works best with a flat-bottomed granite pan.

If the sheet breaks during cooking, patch it with extra batter. No one will notice a small tear or two when it’s baked.

If you don’t have xanthan gum, use psyllium husk powder. The texture might be slightly different, but it will still give the sheets the necessary elasticity.

The batter should have the consistency of a thick beverage, not a smooth, thick batter. If it’s thick as a crepe, add a tablespoon of water and mix well.

📖 Recipe

Keto Spanakopita

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Enjoy the scrumptious flavors of this Keto Spanakopita, where crispy phyllo and creamy spinach filling come together to create a low-carb Greek masterpiece.

Course Main Course

Cuisine Greek

Keyword keto, low carb, Spanakopita

Prep Time 1

Cook Time 25

Total Time 1 25

Servings

Calories 310kcal