Low Carb Cheese and Spinach Borekas
Elevate your snack game with these Low Carb Cheese and Spinach Borekas—a healthier twist on the traditional pastry that's both indulgent and keto-friendly! These savory hand pies are crafted with a gluten-free almond flour dough mixed with melty mozzarella and cream cheese, creating a flaky, golden crust. Packed with a vibrant filling of sautéed fresh spinach, creamy feta, and aromatic onions, these borekas deliver satisfying flavor in every bite. Perfect for meal prepping or entertaining, they're ready in under an hour and pair beautifully with a fresh side salad or a dollop of Greek yogurt. Whether you're seeking a guilt-free appetizer or a hearty snack, this recipe combines Mediterranean-inspired flavors with low-carb ingenuity that's sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 2 cups Fresh spinach, chopped
- 1 cup Feta cheese, crumbled
- 1 tablespoon Olive oil
- 0.5 medium Onion, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- 1 large Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined.
Add the almond flour, baking powder, and a beaten egg to the melted cheese mixture. Mix until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the sautéed spinach mixture, crumbled feta cheese, salt, and black pepper.
Cut the rolled-out dough into 4x4 inch squares. Place a spoonful of the spinach and cheese filling onto each square.
Fold the squares in half to form triangles and seal the edges by pressing with a fork.
Brush the tops of each boreka with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until golden brown and the dough is cooked through.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 6109 mg | 266% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.4 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 3213 mg | 247% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1357 mg | 29% | |
*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.
