Ingredients:

For the Filling:

  • 1 pound (450g) fresh spinach, washed and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

For the Phyllo Dough:

  • 1 package of keto-friendly phyllo dough (available in some stores or homemade using almond flour and mozzarella dough)
  • 1/4 cup melted butter or olive oil (for brushing)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Start by preparing the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until translucent.
  3. Add the chopped spinach to the skillet. Cook and stir for about 3-5 minutes until the spinach has wilted. Remove the skillet from the heat and allow it to cool for a few minutes.
  4. In a large mixing bowl, combine the wilted spinach, crumbled feta cheese, grated Parmesan cheese, chopped dill, chopped parsley, and a pinch of nutmeg (if using). Season with salt and pepper to taste. Mix everything well to create the filling.
  5. Prepare the keto-friendly phyllo dough sheets. You can either make your own using almond flour and mozzarella dough or purchase pre-made keto-friendly phyllo dough if available.
  6. Lay out one sheet of the phyllo dough and brush it lightly with melted butter or olive oil. Place another sheet on top and repeat the process until you have 4-5 layers of phyllo dough.
  7. Spoon a portion of the spinach and feta filling onto one end of the phyllo dough sheets. Fold the sides in and roll it up tightly, similar to a burrito, to encase the filling.
  8. Place the rolled Spanakopita on a baking sheet lined with parchment paper, seam side down. Repeat the process with the remaining filling and phyllo dough.
  9. Brush the tops of the Spanakopita rolls with more melted butter or olive oil.
  10. Bake in the preheated oven for about 25-30 minutes, or until the Spanakopita is golden brown and crispy.
  11. Remove from the oven and let them cool for a few minutes before serving.

Enjoy your keto-friendly Spanakopita, made the old-fashioned way with a low-carb twist! This dish is perfect as an appetizer or a delicious side dish.