Low Carb Savory Spinach and Feta Stuffed Pastry
Elevate your low-carb snack game with this irresistible recipe for Low Carb Savory Spinach and Feta Stuffed Pastry! Made with a buttery almond and coconut flour crust, these flaky pastries are stuffed with a deliciously savory filling of fresh spinach, garlic, and creamy feta cheese. Tailored for those looking to enjoy a satisfying treat without the guilt, this recipe uses a gluten-free dough that’s easy to prepare and bake to perfection. Ideal for brunch, appetizers, or a quick grab-and-go snack, each pastry is beautifully golden thanks to an egg wash finish. With just 20 minutes of prep and simple-to-follow instructions, this delicious low-carb spin on spinach and feta pastries is bound to impress both keto enthusiasts and pastry lovers alike.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.5 teaspoons Xanthan gum
- 0.5 cups Unsalted butter, cold and cubed
- 2 large Eggs
- 2 tablespoons Cold water
- 3 cups Fresh spinach, chopped
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 cup Feta cheese, crumbled
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 portion Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, coconut flour, and xanthan gum.
Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse sand.
Beat 2 large eggs and add them to the flour mixture, along with the cold water. Mix until a dough forms. Wrap in plastic wrap and refrigerate for about 15 minutes.
While dough chills, prepare the filling by heating olive oil in a pan over medium heat. Add the minced garlic and chopped spinach, sautéing until the spinach is wilted.
Remove from heat and stir in the feta cheese, salt, and black pepper. Set aside to cool slightly.
On a floured surface, roll out the dough into a rectangle about 1/8 inch thick. Cut into 8 rectangles of equal size.
Divide the spinach and feta mixture evenly among one half of each dough rectangle, leaving space around the edges to seal.
Fold the dough over the filling and press the edges with a fork to seal completely.
Transfer the pastries to the prepared baking sheet. Brush the tops with egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 15.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1745 mg | 134% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1809 mg | 38% | |
*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.
