Keto Spanakopita

Keto Spanakopita would be the same as Keto Tiropita that we have already ketonised, only with different filling, right? Well, that would be too simple, wouldn’t it? I know that modern Greek Spanakopita comes wrapped in phyllo dough, however, I wanted to create it in an old-fashioned way! Let’s have a tasty pie crust, creamy filling and with less preparation time required!

Wikipedia on History of Spinach

Spinach is thought to have originated in ancient Persia. In AD 827, the Saracens introduced spinach to Sicily.[4] The first written evidence of spinach in the Mediterranean was recorded in three 10th-century works: the medical work by al-Rāzī (known as Rhazes in the West) and in two agricultural treatises, one by Ibn Waḥshīyah and the other by Qusṭus al-Rūmī. Spinach became a popular vegetable in the Arab Mediterranean and arrived in Spain by the latter part of the 12th century, where it was called raʼīs al-buqūl, ‘the chieftain of leafy greens‘.[5] Spinach was also the subject of a special treatise in the 11th century by Ibn Ḥajjāj.[6] The prickly-seeded form of spinach was known in Germany by no later than the 13th century, though the smooth-seeded form was not described until 1552.[3]

Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods. Spinach is mentioned in the first known English cookbook, the Forme of Cury (1390), where it is referred to as ‘spinnedge’ and/or ‘spynoches’.[7] Smooth-seeded spinach was described in 1552.[3]

During World War I, wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.

Ancient Greeks loved wild leafy greens

Keto Spanakopita

Almira

My ancestors ate loads of different leafy greens. Especially the wild ones growing all over Greece. Even today, the tradition of eating wild greens is preserved in Greece. You can find and purchase wild greens from villagers who picked them very early in the morning by the sea. These are eaten as a dish called Horta. My favourite kind is a salty sea vegetable called Almira – Aλμύρα – Tamarix gallica. You can read all about it in this great informative article.

Furthermore, a vegetable called Glistrida (Purslane) is a wild growing delicacy widely available in Greek open markets. If you ever visit Greece, I would strongly recommend going to a local Laiki market and purchasing some of these wild veggies. You can just have them chopped and covered with olive oil, lemon juice and salt!

Glistrida

Modern and Ancient Keto Spanakopita

Even though Greeks have been making all sorts of pitas for 3 millennia, Greek Spanakopita, as we know it today, is quite modern. You might think spinach is the only vegetable used for Spanakopita. However, in Greece, we like to mix the things up! This is why I wanted to prepare it in an oldfashioned manner with all the great Keto principles in mind.

Now, I had some Ketonians complain about the time and level of experience Keto Phyllo dough requires. This is why I’ll give you this version that even a child can help to prepare. Sometimes the simplicity of preparation gives the best results! So, let’s get to the tastiest Keto Spanakopita you’ll prepare for your next healthy Keto baking session!

5 from 2 votes
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Keto Spanakopita - Old-fashioned way

Course Main Course
Cuisine Keto Mediterranean
Keyword Keto Spanakopita
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients

Crust

  • 4 tbsp goat butter alternatively, use grass-fed cow's butter
  • 4 tbsp olive oil
  • 2 large eggs free-range
  • 4 tbsp almond flour alternatively use sesame seed flour
  • 4 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp ground dried rosemary
  • 1/3 tsp nutmeg

Filling

  • 1 cup chopped spinach finely chopped
  • 1 cup wild greens of your choice Use collard if you can't find wild greens
  • 1 large leek very finely chopped
  • 3 large eggs free-range
  • 6 tbsp sour cream
  • 6 tbsp feta cheese crumbled
  • 1/2 tsp black pepper freshly ground

Instructions

  1. For the crust, beat the eggs with melted butter and olive oil until you get a nice emulsion. Add salt, ground rosemary and nutmeg. Slowly start adding coconut and almond flour. The mixture should be something in between batter and dough consistency.

  2. Grease the 9" pie pan with some butter and place the pie crust in. Spread it with a spoon or your fingers over the bottom and sides of the pan. Bake at 200ºC (392ºF) for 10 minutes.

  3. For the filling, beat the eggs with sour cream and feta cheese and add finely chopped greensand leek. Feta cheese will give saltiness, so you don't need extra salt. Add ground black pepper and fill the crust with this filling.

  4. Return the pie in the oven and reduce the heat to 170ºC (338ºF). Bake the Keto Spanakopita for 20-25 minutes and serve it warm, not hot! 

Keto Spanakopita