Keto Spinach and Feta Puff Pastry
Indulge in the flaky, buttery goodness of a guilt-free treat with our Keto Spinach and Feta Puff Pastry recipe! This low-carb twist on a classic pastry features a deliciously tender almond and coconut flour dough that's perfectly keto-friendly, crisped to perfection in the oven. Inside, you'll discover a savory filling of garlicky sautéed spinach and creamy, tangy feta cheese, balanced beautifully with just the right amount of seasoning. Perfect for a quick snack, brunch, or appetizer, these pastries are as elegant as they are satisfying. With only 30 minutes of preparation and a golden finish from a rich egg wash, this recipe guarantees a crowd-pleasing option for those following a ketogenic diet or simply looking for a healthier approach to puff pastry.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Xanthan gum
- 10 tablespoons Unsalted butter
- 1 Egg (large)
- 2 ounces Cream cheese
- 3 cups Spinach (fresh or frozen and thawed)
- 1 cup Feta cheese (crumbled)
- 2 cloves Garlic (minced)
- 2 teaspoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a food processor, combine almond flour, coconut flour, and xanthan gum. Pulse to mix thoroughly.
Add cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
Add cream cheese and one egg to the mixture. Process until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
Meanwhile, prepare the filling. Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant, about 1 minute.
Add spinach to the skillet and cook until wilted (if using fresh) or warmed through (if using frozen). Season with salt and pepper. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach and crumbled feta cheese. Mix well to incorporate.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll it out into a rectangular shape, about 1/4 inch thick.
Cut the dough into squares (approximately 4x4 inches). Place a spoonful of the spinach and feta filling in the center of each square.
Fold the squares diagonally to form triangles, or fold the edges to create a sealed pastry pocket. Pinch the edges together firmly to seal.
Place the filled pastries onto the prepared baking sheet. Brush the tops with egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and cooked through.
Allow the pastries to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.0 g | 429% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 18.5 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2208 mg | 170% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3126 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
