Low Carb Spinach and Cheese Pastry
Delight in the irresistible flavor of these Low Carb Spinach and Cheese Pastries, a healthier twist on classic comfort food that doesn’t skimp on indulgence. Featuring a buttery almond and coconut flour pastry enriched with melted mozzarella and cream cheese, these pockets are filled with a creamy blend of ricotta, Parmesan, and freshly sautéed spinach, seasoned to perfection with garlic powder and a hint of nutmeg. Perfect for a keto-friendly appetizer, snack, or even a light meal, these pastries boast a golden, flaky crust thanks to a glistening egg wash. With just 20 minutes of prep time and 25 minutes of baking, this recipe brings elegance with a low-carb edge right to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 3 tablespoons Coconut flour
- 4 ounces Cream cheese
- 2 cups Shredded mozzarella cheese
- 2 whole Large eggs
- 0.5 teaspoons Salt
- 3 cups Fresh spinach
- 0.5 cups Ricotta cheese
- 0.25 cups Shredded Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
- 1 batch Egg wash (1 egg whisked with 1 tbsp 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 shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each interval, until the mixture is melted and smooth.
In a separate bowl, mix the almond flour, coconut flour, and salt. Add the melted cheese mixture and one of the eggs to the dry ingredients. Knead the dough until it is smooth and well combined. If the dough feels too sticky, you can sprinkle a little extra almond flour.
Place the dough between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick. Set aside.
In a skillet over medium heat, cook the fresh spinach until wilted. Remove from heat and allow it to cool slightly, then chop it finely.
In a mixing bowl, combine the cooked spinach, ricotta cheese, shredded Parmesan cheese, garlic powder, black pepper, and nutmeg (if using). Mix until the filling is well combined.
Cut the rolled-out dough into 6 equal rectangles. Place a spoonful of the spinach and cheese filling in the center of each rectangle.
Carefully fold one side of the dough over the filling to form a pocket. Press the edges together and crimp with a fork to seal.
Transfer the pastries to the prepared baking sheet. Brush each pastry with the 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 warm or at room temperature!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 928 mg | 310% | |
| Sodium | 3829 mg | 166% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 13.7 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3037 mg | 234% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 640 mg | 14% | |
*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.
