Vegetarian keto open spinach cheese pie

Instructions

Dough

1. Preheat the oven to 180°C / 350°F
2. Mix the mozzarella & the cream cheese in a microwave bowl or in a saucepan
3. Melt the cheese mix: microwave for 60-90 seconds or over low heat in the saucepan
4. Add the flaxmeal, almond flour* & egg(s)** & a dash of salt and mix them well using a spoon
5. Place the dough between two pieces of parchment paper and roll in a rectangular or round shape
6. Remove the top piece of paper and transfer the dough onto a greased pie pan or baking dish
   • Make sure that your dough fills the base and sides of your dish

Filling

1. Place a saucepan over medium heat and add the olive oil
2. Dice the scallion(s) & onion(s)
3. When oil is heated, add the diced scallion(s) & onion(s), as well as the spinach and stir
4. Keep stirring for about 5 minutes and take out of heat
5. If there is water left after 5 minutes, drain it using a paper towel
6. When drained, crumble the feta cheese with your fingers and add it in the mix
7. Chop the dill, add it in the mix too and season with salt & pepper (to taste)
8. Mix all the ingredients well with a spoon

Assembly and bake

1. Spread the filling mix on the dough you have placed on the baking dish
2. Using your fingers, slightly fold the sides of the dough towards inside, so that the filling will not spill out
   • Alternatively, you may fold the pie into a pocket
3. Bake for 15 minutes or until the dough gets a goldish color

Notes

✔ *You can replace almond flour with ground flaxseed and vice versa (1 tablespoon of almond flour = 1 tablespoon of flaxseed)

✔ **If you don't want to use egg(s) for the dough, add a flax egg or a full tablespoon of cream cheese per egg you substitute

✔ For 4 servings roll until you get a rectangular shape of about 20x35cm / 8x14" or round of 30cm / 12" diameter

✔ Serving size: 1/4 of the spanakopita