Keto Spanakopita

Instructions:

For the Filling:

1. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the thawed and drained spinach to the pan. Cook for a few minutes to remove any excess moisture.
3. In a bowl, mix the cooked spinach, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, nutmeg (if using), salt, and pepper. Set the filling aside.

For the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until the cheeses are melted and well combined.
3. In a separate bowl, whisk together the almond flour and baking powder.
4. Add the almond flour mixture and the egg to the melted cheese mixture. Mix well until a dough forms.
5. Place the dough between two sheets of parchment paper and roll it out into a rectangle, about the size of a baking dish.

Assembling the Spanakopita:

1. Grease a baking dish (8×8 inches or similar size) and press half of the crust mixture into the bottom to form the bottom crust.
2. Spread the spinach and cheese filling evenly over the crust.
3. Place the remaining crust dough on top of the filling and press it gently to cover the filling.
4. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown.
5. Allow the Keto Spanakopita to cool slightly before slicing and serving.

This Keto Spanakopita is a delicious low-carb twist on the classic Greek dish. Enjoy it as a satisfying appetizer, side dish, or even a main course!