Spinat Spanakopita

Nährwerte pro Portion

Zubereitung

1. For the crust, beat the eggs with melted butter and olive oil until you get a nice emulsion. Add salt, ground rosemary and nutmeg. Slowly start adding coconut and almond (or sesame) flour. The mixture should be something in between batter and dough consistency. Grease the 9″ (22,5cm) pie pan with some butter and place the pie crust in. Spread it with a spoon or your fingers over the bottom and sides of the pan. Bake at 200ºC for 10 minutes. For the filling, beat the eggs with sour cream and crumbled feta cheese and add finely chopped greens and leek. Feta cheese will give saltiness, so you don’t need extra salt. Add ground black pepper and fill the crust with this filling. Return the pie in the oven and reduce the heat to 170ºC. Bake the Keto Spanakopita for 20-25 minutes and serve it warm, not hot!
2. Crust 4 tbsp butter 4 tbsp olive oil 2 large eggs free-range 4 tbsp almond or (sesame seed) flour 4 tbsp coconut flour 1 tsp sea salt 1/2 tsp ground dried rosemary 1/3 tsp nutmeg
3. Filling 1 cup chopped spinach finely chopped 1 cup wild greens or collard 1 large leek very finely chopped 3 large eggs free-range 6 tbsp sour cream 6 tbsp feta cheese crumbled 1/2 tsp black pepper freshly ground

Zutaten für Portionen 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100

Das könnte dich auch interessieren