World’s Best Greek Keto Spanakopita

Instructions:

1. Prepare the Filling:
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened.
   • Add the chopped spinach and cook until wilted. Remove any excess liquid from the pan.
   • In a separate bowl, whisk together almond milk, almond flour, lemon zest, dill, salt, pepper, and nutmeg.
   • Pour the almond milk mixture over the cooked spinach and stir well. Cook for a few more minutes until the mixture thickens. Remove from heat and set aside.
2. Prepare the Keto Phyllo Dough:
   • In a mixing bowl, combine almond flour, ground flaxseed, melted coconut oil or butter, egg, and a pinch of salt. Mix until a dough forms.
   • Divide the dough into two equal parts.
3. • Preheat your oven to 350°F (175°C).
   • Roll out one portion of the dough between two sheets of parchment paper until it’s thin and flat. This will be the bottom layer.
   • Place the rolled-out dough in the bottom of a greased baking dish, allowing it to come up the sides.Assemble the Spanakopita:
4. Add the Filling:
   • Spread the spinach and filling mixture evenly over the bottom layer of dough.
5. Top with the Second Layer of Dough:
   • Roll out the second portion of dough between parchment paper, just like the first layer.
   • Place the second layer on top of the filling and press the edges to seal the Spanakopita.
6. Bake:
   • Bake in the preheated oven for about 30-35 minutes or until the top is golden brown.
7. Serve:
   • Allow the Spanakopita to cool slightly before slicing and serving.

This Greek Keto Spanakopita is a low-carb, dairy-free, and delicious alternative to the traditional recipe. Enjoy your keto-friendly meal!