Description
Greek-inspired keto spanakopita offers a low-carb twist on classic Mediterranean comfort. Crispy almond flour phyllo layers embrace creamy spinach and feta, delivering rich flavors without traditional wheat-based pastry you’ll savor.
Ingredients
Scale
Protein:
- 4 skinless boneless chicken breast halves
- 4 ounces (113 grams) cream cheese, softened
- ½ cup (50 grams) crumbled feta cheese
- 1 tablespoon plus ½ teaspoon (7 grams) parmesan cheese
Vegetables and Aromatics:
- 1 package (10 ounces/283 grams) frozen chopped spinach, thawed and drained
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
Seasonings and Oils:
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon (15 milliliters) avocado oil or olive oil
Instructions
- Preheat the oven to 400°F (190°C) and line a baking sheet with parchment paper or aluminum foil, creating a clean cooking surface.
- Carefully press excess moisture from the spinach using paper towels, ensuring a dry and concentrated filling.
- In a mixing bowl, blend cream cheese, drained spinach, crumbled feta cheese, grated parmesan cheese, onion powder, and minced garlic until the mixture becomes smooth and uniform.
- Gently butterfly each chicken breast by slicing a deep pocket horizontally, being careful not to cut completely through the meat.
- Create diagonal shallow cuts on the surface of each chicken breast to promote even cooking and enhanced seasoning absorption.
- Generously stuff each chicken breast pocket with the prepared spinach and cheese mixture, ensuring a full and compact filling.
- Arrange the stuffed chicken breasts on the prepared baking sheet, maintaining slight separation between each piece.
- Lightly brush the chicken breasts with olive oil to enhance browning and prevent drying.
- Sprinkle a robust blend of kosher salt, freshly ground black pepper, dried parsley flakes, and fresh lemon zest across the chicken surfaces.
- Roast in the preheated oven for 35-40 minutes, monitoring the internal temperature until it reaches 165°F (74°C).
- Switch the oven to broil and cook for an additional 3-5 minutes to achieve a golden-brown, crispy exterior.
Notes
- Pressing out excess liquid from spinach prevents soggy texture and ensures crisp, flavorful filling.
- Butterfly technique maximizes stuffing capacity while creating beautiful presentation for each chicken breast.
- Mixing cheeses creates rich, creamy blend that complements spinach’s earthy undertones perfectly.
- Seasoning with lemon zest and herbs elevates basic chicken dish into gourmet Mediterranean-inspired experience.
- High-temperature baking guarantees crispy exterior and juicy interior, delivering restaurant-quality results at home.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg