Keto Spanakopita
Directions
- 1Chop the silverbeet.
- 2Heat a pan.
- 3Add silverbeet, salt, pepper, garlic powder, and onion powder to the hot pan.
- 4Add cream cheese and thickened cream to the cooking silverbeet and let it simmer.
- 5Combine 50g of mozzarella cheese and 20g of cream cheese in a bowl and microwave for 45 seconds.
- 6Add about 40g of the keto dough mix and a dash of water to the melted cheese and cream cheese, then mix it all around to form the dough.
- 7Roll out the keto dough thinly.
- 8Place the first layer of rolled dough into an oven-safe container.
- 9Add a layer of the cooked silverbeet mixture over the first dough layer.
- 10Sprinkle cheese over the silverbeet layer (ideally feta, but mozzarella was used in the video).
- 11Add the next layer of dough.
- 12Put the dish in the oven at 220 degrees Celsius for about 10 minutes, or use an air fryer.
Ingredients
- silverbeet
- 2 tablespoons cream cheese
- thickened cream
- 50 grams mozzarella cheese
- 20 grams cream cheese
- salt
- pepper
- garlic powder
- onion powder
Equipment
knifecutting boardpanmicrowavebowloven
Tips
- For the keto dough, microwave mozzarella and cream cheese for 45 seconds.
- You can use an air fryer instead of an oven.
- Traditionally, feta cheese is used, but mozzarella can be substituted if feta is unavailable. The cream and cream cheese provide richness in the filling.