These handheld savory Spinach & Feta Pastries are my favorite vegetarian lunch, snack, or dinner. You don't even miss the meat when you bite into one. They are filling and delicious just like a traditional spanakopita. You can eat them on their own or pair with soup or salad. These pastries are low carb, keto, gluten-free, and grain-free.
Last July my husband and I were blessed to be able to spend a few days alone in Quebec City where we went on our honeymoon. It was amazing to go back almost 13 years later. We walked the city, relaxed, and ate plenty of delicious food.
While we were there we found a bakery that made the best croissants we had ever had. Even the plain croissants were exceptional but I'm partial to the ones filled with unique fillings.
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We tried a few sweet ones and a few savory ones. The savory croissant that captured my heart was the one filled with spinach and feta cheese. Ever since the last bite, I knew I wanted to convert it and share it on my blog. They also reminded me of Greek spanakopita which I grew up eating having a Greek grandfather.
Is Spanakopita Keto?
No, unfortunately, traditional spanakopita is definitely not keto friendly. That was one of my main reasons to develop this recipe.
The filling for this is similar to the Greek pastry, spanakopita. That is traditionally a triangle of flaky phyllo dough with a spinach filling.
Unfortunately, I haven't yet found a low carb sub for phyllo dough in order to make a traditional spanakopita with flaky butter layers. That might be impossible.
Mozzarella Dough:
Mozzarella cheese
Cream cheese
Almond flour
Coconut flour
Egg
Baking powder
Salt
Spanakopita Filling:
Frozen spinach
Feta cheese
Egg white
Dried minced onion
Garlic powder
Salt
Egg yolk
How to Make Spinach Feta Pastries
Step One: I start off by making the filling. This is simply a mix of spinach, feta, egg, and seasonings.
Step Two: Next, I make a mozzarella dough. This type of dough is used frequently in low carb recipes. The mozzarella dough gives the pastry more of a croissant feel like the ones I had on my vacation. I like these just as much as traditional spanakopita but they are much healthier.
Step Three: Then, you simply make a long rectangle with the dough, cut it down the center, and spread the filling on one side. Top with the other side and cut into smaller pieces. Make vents in the pastry with kitchen scissors.
Step Four: Finally, brush with an egg wash and bake until hot and golden! The egg wash makes the pastry shiny and helps it brown.
Step Five: Bake until hot and golden brown.
Love spinach? Check out these other spinach low carb recipes:
Keto Spinach Artichoke Dip Bites
Spinach & Artichoke Chicken Casserole
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Ingredients
Dough Ingredients:
- 8 oz mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- ½ cup coconut flour
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling Ingredients:
- 12 oz frozen spinach thawed and drained
- 4 oz crumbled feta cheese
- 1 egg white
- 1 teaspoon minced onion
- ½ teaspoon garlic powder
- pinch salt
- 1 egg yolk to brush on the outside of the pastries
Instructions
- Preheat the oven to 375.
- Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
- Stir together the ingredients for the filling. Set aside the egg yolk to brush on the pastries.
- Roll the dough out between two pieces of parchment paper into a 6 x 18 inch rectangle. Cut in half lengthwise with a pizza cutter. Put the filling down the center of one piece. Top with the other piece of dough. Use the pizza cutter to cut into 7 or 8 pieces. Put them on a baking sheet lined with parchment.
- Gently press the edges together on two opposing sides of each pastry. Use a kitchen shears or small knife to make a few slits in the top dough. Brush with the egg yolk. Bake for 30 minutes until golden brown.
Notes
Nutrition
Tracy says
This recipe is EXCELLENT when you're missing spanikopita on a keto diet. Both my son and I eat low carb, and although I'm not a huge fan of fathead dough, this recipe ticks all the boxes! I feel it's the blend of coconut and almond flour that really makes this pastry gorgeous. My husband loved it too, and he doesn't eat low carb!
I've made this twice now exactly as directed, and no issues. They look so pretty right outta the oven, such a treat!
Fantastic recipe, thanks so much! 💜😊
Taryn says
Thank you, Tracy <3
Debbie Tyler says
I love spinach and feta cheese. The combination in these pastries is just delicious. They are crisp and full of flavor. Great to bring to parties or just enjoy at home.
Adriana Gutierrez says
Very nice! I added some chopped mint and parsley and used red onion. Rather than cuttung the dough into two rectangles simp,y fold the dough over the filling. That way you only have 3 cut edges. They look neater.
Renee Marcelle says
can the dough be refridgerated overnight if it gets too late to bake?
Taryn says
Yes, just let it come to room temperature before baking.
Cici says
What brand of coconut flour do you use?
1/2 cup seems like a lot.
Taryn says
Whichever brand is the cheapest. 1/2 cup works in this recipe but you can use less coconut and more almond flour if you prefer.
Angela Pereira says
Can I mix the dough with my Ninja blender?
Taryn says
I don't think so. I don't think it has enough liquid to work in a blender. You can mix it by hand.
Brynn says
How many is a serving?
Taryn says
One
Emily says
These are amazing. I weighed everything out and they came out perfect. So unbelievably delicious! My only trouble is eating just one!
Would this dough be okay for pizza crust??? I’m thinking add some additional spices and maybe bake before toppings are added?
Taryn says
Yup! I use this dough for dozens of things. You can even use it for sweet pastries.
Veronica says
These look amazing. Will have to try the recipe as is. Thank you for the explanation of how to roll and fill using the parchment paper!
Right now I am using your dough recipe in place of puff pastry in some nectarine turnovers for my husband who is on a low carb diet, the fruit is as far as I can get him to allow himself a cheat so am hoping this works out so I can try to include him in using up the last batch of fresh nectarines from our tree. Have you ever filled them with a sweet filling? I have 3 in the oven right now to test out.
Do these freeze up well and if so how would you suggest cooking from frozen? (Your original recipe)
Taryn says
I have several recipes that use this in sweet pastries. Just type 'danish' into the search bar at the type. But, this type of dough does not freeze very well, unfortunately.
Sharon Thompson says
These look amazing! I have a hand held electric mixer with dough hooks. Do you think that will work? Also I would like to make them a few hours ahead and then heat them up. Any suggestions for that?
Thanks, Sharon
Taryn says
Yes, the dough hook should work. You can knead the dough by hand but a mixer makes it easier. I would bake them and then reheat in the oven.
Angie says
I love this recipe but do not like spinach, can I substitute anything in it place?
Taryn says
Sure. I think cooked chopped broccoli would be good.
Christine says
Recipe looks great. But my one big problem is my daughter is trying to go keto with me but is allergic to all nuts, can this be made with just coconut flour?
Taryn says
There are fathead dough recipes that just use coconut flour. You can sub in one of those.
Sarah says
I am making these for a bridal shower next week! Thanks so much for sharing!!!
Amanda Livesay says
This dough is genius! Perfect for all kinds of low carb savory pastries
naadiya says
Hi Tarryn
Thanks for the recipe was great. Only mine was as puffy as yours looks, it was more of a hard crust. The only thing I didn't do is make slits and I used my hands and not a food processor could either of this be the reason
Taryn says
If you didn't thoroughly incorporate the melted cheese and flours that could be the reason. If you have a hand mixer that might work better than mixing by hand. I really do prefer a food processor for mozzarella dough.
Gina Schmidt-Phillips says
Has anybody tried the mozzarella dough with real mozzarella or does it only work with the rubbery grated mozzarella I have seen in North American supermarkets? I'm in Europe and we don't have that type of grated mozzarella here.
Taryn says
It doesn't have to be pre grated but fresh mozzarella will not work.
Eleanor Llewelyn says
I don't have a microwave, can you tell me how to make this without one please? No stars because I can't make it now
Taryn says
Absolutely! You can just melt the cheese on low heat. There are more details in this post: https://joyfilledeats.com/low-carb-skillet-pizza/
Sarah says
Would this be a good crust to use for sweet hand pies?
Taryn says
Yes, as long as the filling isn't too wet. If it is then the bottom can get soggy.
Debbie says
Yum! Thank you. Can these be frozen?
Taryn says
This type of dough freezes ok but not great. I have frozen them but prefer them fresh.
dana says
looks delicious, can I skip the coconut flower and substitute it with almond flour? and is almond flour just ground almond?
Taryn says
I use finely ground blanched almond flour. Ground almonds is almond meal. You can use all almond flour but you may need up to 2 cups. The coconut flour absorbs more moisture than almond flour does.
Janelle says
My dough is quite crumbly. It's all good except for that. So instead of nice slits at the top it's all cracked.
Taryn says
Hmm.. I use this dough quite often and it's not crumbly for me. I wonder if the brand of coconut flour you used might be drier.
Janelle says
I use Bob's Red Mill brand.
Kathy K says
Taryn, I have bought two food processors, and so far none are powerful enough to make all the low carb recipes. I end up having to mix a lot by hand. My question to you is which food processor really has the gung-ho to make anything process well? Is capacity an issue? Thank you so much!
Taryn says
I have a cuisinart food processor and have never had trouble. I think it's an eight cup. I've had it for about ten years. I think brand matters with appliances like this.