Once upon a time, nestled in the sun-kissed hills of Greece, there lived a renowned chef named Nikos. He was famed far and wide for his culinary creations, each dish a symphony of flavors inspired by the bountiful Mediterranean landscape. But among all his creations, there was one dish that held a special place in his heart – the Greek Keto Spanakopita.
Legend had it that Nikos first crafted this exquisite delicacy on a breezy summer evening, as he wandered through his garden, gathering fresh spinach leaves and aromatic herbs. With a twinkle in his eye and a sprinkle of creativity, he transformed these humble ingredients into a masterpiece fit for the gods themselves.
Now, let me share with you the sacred recipe for Nikos’s Greek Keto Spanakopita:
Ingredients:
- 1 pack of phyllo dough (make sure it’s keto-friendly)
- 500g fresh spinach, chopped
- 200g feta cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 eggs, beaten (for egg wash)
