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. You can eat them on their own or pair with soup or salad.
Spinach & Feta Pastries – Keto, Low Carb, Gluten-Free, Grain-Free, THM S
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.
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.
But in this recipe, 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
Spanakopita Filling Ingredients: frozen spinach, feta cheese, egg white, dried minced onion, garlic powder, salt, egg yolk
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. You can eat them on their own or pair with soup or salad.
- 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 of salt
- 1 egg yolk to brush on the outside of the pastries
- 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.