Spanakopita with low carb crust
Filling:
- 12 ounces baby spinach
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1 cup 3 cheese Italian blend
- 1 & 1/2 cup feta cheese crumbled
- 8 ounces cream cheese
- 3 eggs
- 3/4 teaspoon sea salt
- Pinch of oregano
- 1 teaspoon white pepper
- 1 cup fresh dill
- 1 bunch parsley (stems cut)
- 6 shallots
- 1 small leek
- In a large bowl, add spinach, 3 cheese blend, feta, salt, oregano & white pepper & mix with your hands & set aside.
- In a food processor mix the cream cheese, eggs, dill, parsley, shallots & leek & add to the large bowl with spinach & mix all together with your hands again.
- Crust:
- 3 1/2 tbsp softened unsalted butter
- 1 1/2 cups almond flour
- 1/2 tsp garlic powder
- 1/4 tsp salt. INSTRUCTIONS:
- Preheat the oven to 350°F
– In a small mixing bowl, add almond flour, garlic powder, and salt. Mix until well combined. Then, add softened unsalted butter and mix again using a rubber spatula until a smooth dough forms. - Add the dough to a greased 8-inch round baking pan. Flatten the dough evenly across the bottom and sides of the pan (dough side crust should be at least 1/2 inch tall). Place in the preheated oven for 12-15 minutes or until lightly golden brown.
-Make your filling & add it on top of the pie crust and spread evenly. Bake at 350°F for another 35 minutes or until just set.
Voilà! Enjoy!!
