CRUST INGREDIENTS 4 tablespoons goat butter Use butter made from grass-fed cows instead. four teaspoons olive oil 2 large free-range eggs 1 cup almond flour substitute sesame seed flour 4 tablespoons coconut flour 1 teaspoon sea salt 13 teaspoon nutmeg, 1/2 teaspoon dried rosemary

SETTING UP 1 cup spinach, finely chopped 1 cup of your favorite wild greens If you can’t obtain wild greens, substitute collard. 1 big leek, finely chopped 3 large free-range eggs 6 tablespoons sour cream 6 tablespoons crumbled feta cheese freshly ground black pepper, 1/2 tsp.

INSTRUCTIONS For the crust, beat eggs with melted butter and olive oil until a gorgeous emulsion emerges. Season with salt, nutmeg, and crushed rosemary. Gradually incorporate the coconut and almond flour. The mixture’s consistency should be halfway between batter and dough. Grease a 9-inch pie pan with butter and place the pie crust in it.

Cover the bottom and edges of the pan with it using a spoon or your fingertips. Bake for 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit). Whisk together the eggs, sour cream, and feta cheese to make the filling. Then add the finely chopped leeks and greens.

There is no need for additional salt because the feta cheese will bring saltiness. Fill the crust with this mixture, season with freshly ground black pepper, and bake for 20 minutes. Return the pie to the oven and reduce the temperature to 170°C (338°F). After baking for 20 to 25 minutes, serve the Keto Spanakopita warm rather than hot.