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)
Instructions:
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This dish has my husband hooked—he pleads for it on a weekly basis
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