Keto Spanakopita Filling

Spinach and feta are the heart of spanakopita; here, fresh spinach is wilted and mixed with creamy ricotta and feta, bound with eggs and almond flour crust for a keto-friendly version that trades phyllo for a nutty, low-carb base. Onion and garlic mince fine and marry with dill and nutmeg — classic Greek flavors. The ricotta lightens the feta's intensity while eggs bind everything into a silken filling that holds its shape when baked. Parmesan adds a salty finish.

With 20g protein and 8g net carbs, each square is a complete mouthful of savory comfort. The challenge is removing excess water from the spinach — squeeze it thoroughly in a clean kitchen towel or the filling will be watery and slide around. The almond-flour crust offers nutty crispness; press it firmly into the pan and pre-bake for 5 minutes before adding the filling so it sets. The mild spice allows the dill and nutmeg to shine. Bake until the top is golden and a knife inserted in the center comes out clean. Spanakopita freezes beautifully before or after baking; if frozen baked, rewarm gently in a 325°F oven.