Keto Cottage Cheese Spanakopita Bites

Traditional spanakopita is one of my favorite Greek dishes, but the phyllo dough is packed with carbs.

That is why I created these keto cottage cheese spanakopita bites as an easy everyday alternative.

They give you all the rich spinach and feta flavor you love without taking you out of ketosis.

The cottage cheese adds a boost of protein and creates a soft, custardy texture in the middle.

These are low carb, keto friendly, and make a great snack to keep in the fridge all week long.

Why You’ll Love This Recipe

Authentic Greek Flavor – You get rich spanakopita taste packed with feta and fresh dill without any high carb phyllo dough.

Packed with Protein – Cottage cheese and eggs give you a rich, satisfying bite that easily fits your keto goals.

Crispy and Cheesy Texture – Baked parmesan and nutty sesame seeds create a delightfully golden top over a tender center.

Quick One Bowl Prep – Simply mix the ingredients together and bake without any messy dough rolling or complicated steps.

Recipe Ingredients

• 10 oz Frozen Chopped Spinach, Thawed
• 2 Large Eggs
• 1 cup Full Fat Cottage Cheese
• 3/4 cup Crumbled Feta Cheese
• 1/3 cup Grated Parmesan Cheese
• 3 tbsp Almond Flour
• 2 Green Onions, Finely Chopped
• 1 tbsp Fresh Dill, Chopped
• 1 Garlic Clove, Minced
• 1/4 tsp Black Pepper
• 1/8 tsp Ground Nutmeg
• 1 tbsp Sesame Seeds

How To Make

Step 1

Preheat the oven to 350°F and grease a 24 cup mini muffin tin very well.

Step 2

Wrap the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. The drier the spinach, the better the bites will hold together.

Step 3

In a large bowl, whisk the eggs and cottage cheese together. Stir in the feta, parmesan, almond flour, green onions, dill, garlic, pepper, nutmeg and spinach until evenly combined.

Step 4

Spoon the mixture into the muffin cups, filling each one to the top, and sprinkle with the sesame seeds.

Step 5

Bake for 20 to 24 minutes, until the bites are puffed, golden on top and fully set in the center.

Step 6

Cool in the pan for 10 minutes, then run a thin spatula around the edges to release them. Serve warm or at room temperature.

Tips

Squeeze the Spinach Bone Dry

From my experience, trapped water in the spinach is the main reason these bites turn out soggy instead of firm.

I recommend wringing the towel out multiple times until no green liquid drips out at all. You will be surprised by how much liquid comes out.

When you pull the spinach out of the towel, it should feel almost crumbly and dry to the touch.

Use Block Feta for Better Texture

I always buy a block of feta in brine and crumble it by hand instead of buying pre-crumbled tubs.

Pre-crumbled cheese has powdery starch coatings that dry out the filling and add unnecessary carbs to your low carb snack.

Freshly crumbled feta gives you creamy, rich pockets of cheese that melt perfectly into the egg base.

Grease the Muffin Cups Generously

Baked eggs and melted cheese will cling to metal pans like glue if the pan is not prepared correctly.

I recommend brushing each muffin cup with melted butter or coating it heavily with avocado oil spray.

A silicone mini muffin pan is also a great option here because the bites pop right out without sticking.

More Recipes

• Keto Baklava Bites
• Keto Cottage Cheese Spinach & Feta Bread
• Keto Pita Bread
• Keto Spinach & Feta Stuffed Chicken
• Keto Spinach Artichoke Stuffed Mushrooms

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach, but you will need to cook it down in a pan first until it completely wilts.

Once it cools, squeeze out all the extra liquid with a towel just like you would with thawed frozen spinach.