I created this healthy low carb and gluten free version of a spinach fatayer in homage to my time spent in the Middle East. Feta cheese was added purely because I love the flavour combination of spinach and feta with lemon.
A keto spinach fetayer made with a low carb pastry and filled with a delicious mixture of spinach, feta and seasoned with lemon and sumac. Psyllium husk powder gives this pastry an elasticity and flexibility that is needed in a low carb and gluten free pastry.
The real star in this recipe, however, is sumac. Sumac must be one of my favourite spices and is so hard to get hold of in the Caribbean, where I currently live. When I do come across it, I growl like a junk yard guard dog to anyone perusing the aisle and stock up with a few bottles. Sumac has a delicate lemon flavour. We love it on our morning eggs, fried or scrambled to lift the flavours up. If you don’t have sumac to hand, add more lemon rind to this recipe and a splash more lemon juice.
When I used to cook with “normal” pastry many years ago, I used to use a few egg yolks and lots of butter into the mixture. The result was a rich, melt in your mouth pastry that the Chief Taster has yet to come to terms with now that it is a memory and never to be baked again. So, the pressure is on for me to recreate this as best I come with a healthier low carb and gluten free version.
The shape of these spinach feta triangles is made by pinching the top of the ends of the pastry together and then pushing the bottom third together. Once you get one right, the rest are easy to make.
- 1/2 cup 56g coconut flour
- 1/4 cup 56g butter, softened unsalted
- 2 eggs beaten
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1 cup 180g cooked spinach
- 1 small onion peeled & chopped
- 1 teaspoon lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon sumac
- 1/4 cup 38g Feta cheese crumbled
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
In a bowl, mix the coconut flour, salt and psyllium husk powder together.
Add the softened butter and blend together.
Add the beaten eggs and stir the mixture thoroughly until combined.
Pour in the boiling water and stir until a dough consistency is formed.
Set aside to cool until the dough can be handled.
Heat the oil in a frying pan on a medium heat and add the onion. Cook for 5-7 minutes until the onion is soft and golden.
Add the spinach, lemon juice, rind, sumac, Feta cheese and black pepper and stir until thoroughly combined.
Set aside to slightly cool.
Preheat the oven to 180C/350F degrees.
Take a large ball of the dough and place it between two sheets of parchment paper, slightly flattening it with your hand before rolling it.
Cut a circle out with either a large cookie cutter or a glass (as I did).
Remove the pastry circle and spoon about 1 tablespoon of the spinach Feta mixture onto the circle, slightly over of the middle.
Pinch 2 ends first and then the third to form a pyramid.
Place the spinach feta triangles on a parchment paper lined baking tray and bake for 25 minutes until firm and slightly golden.
Put the spinach feta triangles under a hot grill for 3 to 5 minutes to give them a golden brown finish.
Makes 20 small pies
Nutritional Info per pie: 57 Calories, 4g Fat, 2g Protein, 4g Total Carbs, 3g Fibre, 1g Net Carbs