📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Everything you love about spanakopita — the savory spinach-feta filling, the satisfying crunch, the warmth — in a pocket-sized keto bite with a flaky almond flour shell. Elegant enough for entertaining, easy enough for weeknights, and they hold beautifully for hours. Make them once and you will add them to your permanent rotation.
What You’ll Need
Servings: 16 bites
Calories: 210kcal
Ingredients
- Crust: 2 cups almond flour 2 Tbsp cold butter, 1 egg, 1/4 tsp salt, 1 tsp oregano
- Filling: 2 cups spinach wilted and squeezed dry 6 oz feta crumbled, 2 oz cream cheese, 2 eggs, 1 garlic clove minced, 1/4 tsp nutmeg, salt and pepper
Instructions
- Preheat oven to 375F (190C). Grease a mini muffin tin.
- Crust: Combine almond flour, salt, and oregano. Cut in butter until crumbly. Add egg and mix to a dough. Press a thin layer into each mini muffin cup, up the sides.
- Bake crust 8 minutes until golden. Remove from oven.
- Filling: Beat together spinach, feta, cream cheese, eggs, garlic, and nutmeg until combined.
- Fill each pastry cup with the spinach mixture.
- Bake 14-16 minutes until set and lightly golden on top. Cool 5 minutes before removing.
Nutrition
Serving: 2bites | Calories: 210kcal | Protein: 10g | Fat: 17g | Fiber: 2g
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Health Benefits
- Spinach delivers iron, folate, lutein, and zeaxanthin that protect eye health and support cellular energy.
- Feta adds gut-promoting probiotics.
- Almond flour provides vitamin E and magnesium while keeping these gluten-free.