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.
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. That might be impossible.
How to Make Spinach Feta Pastries
I start off by making the filling. This is simply a mix of spinach, feta, egg, and seasonings.
Spanakopita Filling Ingredients: frozen spinach, feta cheese, egg white, dried minced onion, garlic powder, salt, egg yolk
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.
Mozzarella Dough Ingredients: mozzarella cheese, cream cheese, almond flour, coconut flour, egg, baking powder, salt
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.
Finally, brush with an egg wash and bake until hot and golden! The egg wash makes the pastry shiny and helps it brown.
Love spinach? Check out these other spinach low carb recipes:
- 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.
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