Low Carb Spanakopita
This week’s lunch is a low carb take on Spanakopita. These were SO tasty, and the filling can be used in any crust or pastry of your choice. I added egg whites to the filling for extra protein. For the crust I used a classic Fathead Dough recipe to keep it low carb, but you can adapt it to suit your own preference! Note: the recipe makes 2 of the pastries pictured.
Spanakopita
Recipe
Ingredients
Filling
1 tbsp olive oil
300g frozen chopped spinach
1 cup chopped mushrooms
1/2 onion, chopped
1 cup egg whites
1/2 cup feta cheese
1 tsp red pepper flakes
1 tsp salt
1 tsp pepper
Dough
3 cups mozzarella
2 tablespoons cream cheese
2 eggs
2 cups almond flour
1 tbsp baking powder
Steps
To make the dough, melt together the mozzarella and cream cheese until well combined. Microwave for 30 second intervals, and mix well between each interval. Stir in the eggs, almond flour, and baking powder. Mix until well combined (the mixture may be difficult to mix, so a food processor could also be used). Set the dough aside while you make the filling. Note: this dough can be used in a variety of different ways, including tortilla shapes, or pretzel bites.
To make the filling, sauté the mushrooms in olive oil on medium-high heat until crispy, put aside.
On low heat, caramelize the onion for 20 minutes, stirring frequently.
Thaw the spinach in the microwave, and wring our excess moisture with a dish towel
Add the spinach and mushrooms back into the pan with the onions.
Add the egg whites and red pepper flakes the pan and scramble together until the egg is cooked.
Roll the dough into a large rectangle between two pieces of parchment. Cut the rectangle width-wise into four smaller rectangles.
Divide the filling evenly onto two of the smaller rectangles. Sprinkle the feta evenly on top of the filling.
Carefully place the other two rectangles on top of the filling, and pinch to seal the edges.
Bake on a pan lined with parchment paper for 20 minutes at 400 degrees.
