Spinach & Feta Pastries
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.
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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Spinach & Feta Pastries
Ingredients
Dough Ingredients:
- 8 oz mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
Filling Ingredients:
- 12 oz frozen spinach thawed and drained
- 4 oz crumbled feta cheese
- 1 egg white
- 1 tsp minced onion
- 1/2 tsp 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
I have not tried the recipe but will be tomorrow I’m looking forward to baking it .
Hi, Thanks for this delicious recipe! I just found that my dough was very crumbly. I’m sure I used all the right amounts and I just bought all the ingredients new. Maybe I should use more egg or cream cheese next time?
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! 💜😊
Thank you, Tracy <3
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.
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.
can the dough be refridgerated overnight if it gets too late to bake?
Yes, just let it come to room temperature before baking.