▢ 4 tbsp. goat butter alternatively, use butter made from grass-fed cows.
▢ 4 tablespoons of olive oil
▢ 2 big free-range eggs
▢ 1 cup of almond flour use sesame seed flour instead
▢ 4 tbsp. coconut flour
▢ 1 teaspoon sea salt
▢ Ground dry rosemary, 1/2 tsp.
▢ 13 teaspoon nutmeg
▢ 1 cup of finely chopped spinach
▢ 1 cup of your preferred wild greens If you can’t find wild greens, use collard instead.
▢ 1 large leek, cut very finely.
▢ 3 big free-range eggs
▢ 6 tbsp. sour cream
▢ 6 tbsp. crumbled feta cheese
▢ freshly ground black pepper, 1/2 tsp.
▢ Beat eggs with melted butter and olive oil for the crust until a beautiful emulsion forms. Add salt, nutmeg, and crushed rosemary. Add coconut and almond flour gradually. The consistency of the mixture should be somewhere between batter and dough.
▢ Place the pie crust in the 9-inch pie pan after greasing it with butter. Use a spoon or your fingers to cover the pan’s bottom and sides with it. Bake for 10 minutes at 200 °C (392 °F).
▢ To make the filling, whisk together the eggs, sour cream, and feta cheese. Then add the leek and greens, chopped finely. You don’t need more salt because the feta cheese will add saltiness. Fill the crust with this mixture and season with freshly ground black pepper.
▢ Place the pie back in the oven and lower the temperature to 170°C (338°F). Serve the Keto Spanakopita warm rather than hot after baking it for 20 to 25 minutes.