Keto Spinach Feta Stromboli

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Spinach Feta Stromboli

So I think this recipe for my Keto Spinach Feta Stromboli is kind of a cross between a Greek Spanakopita and and Italian Stromboli.

The dough texture and shape is more like something you’d find in a pizzeria, but with all the spinach feta taste of a spanakopita. These are the things I think about when I’m trying to name a recipe.

This recipe also is similar to the well known Spinach Stromboli from Sbarro, the nationwide pizzeria chain. Unfortunately the Sbarro version of this recipe is 74g carbs per serving.

Fathead Dough

This recipe starts with a simple fathead dough recipe with a little added fiber and baking soda to give an even more bread-like texture.

After you make the dough place it in between to pieces of parchment paper. Using a rolling pin, roll out the dough into a large rectangle approximately 14″ long by 10″ wide.

Also, it’s important to note that the dough should be about 1/4″ thick. Any thinner and you will have a hard time folding it over the spinach filling.

Spinach Feta Filling

Spinach Feta Stromboli is made using frozen spinach. Frozen spinach gets cooked in the microwave according to the package instructions.

After the spinach is cooked/thawed you will need to get all the moisture out of the spinach.

Place the hot spinach in a linen cloth or a cheese cloth and twist into a ball over the sink. The key with the spinach is to get as much moisture out as possible.

Keep twisting and squeezing the spinach in the cloth until fully dry.

In a large bowl combine the cooked dry spinach, egg, feta, mozzarella and all the seasonings. Mix all those ingredients well to form the filling.

The Assembly

Place all the spinach filling in a line at the center of the rectangle dough. Leave space for folding about an inch at each end. The sides of the dough should be free of spinach about 3-4″ on each side.

Cut several slanted cuts equal on each side of the dough from the spinach fill out to the edge of the rectangle. Starting from the top alternate each side of the dough by folding a strip of dough over the spinach filling.

Follow the dough all the way down the spinach filling to seal the contents inside the dough in a criss cross manner down the center of the Spinach Feta Stromboli.

Last step for the assembly is to fold in the ends to cap off each side and fully enclose the stromboli. You made need to press a few parts of the dough to form and seal the stromboli.

Egg Wash

In a small cup or bowl scramble an egg with a fork. Using a pastry brush, paint the egg wash over the entire Spinach Feta Stromboli. The egg wash will give a shiney coat to the cooked stromboli.

Finally, sprinkle the top of the stromboli with poppy seeds or sesame seeds for a finishing touch. Bake the stromboli for 30 minutes at 350*.

At the end of bake time I like to turn up the oven to broil and brown the top of the stromboli for 1-2 minutes.

Serve and Leftovers

I have found that letting the dish rest for several minutes before slicing and serving was best. This Spinach Feta Stromboli is delightful served as a main dish or as a side dish for dinner or lunch.

To store the dish as leftovers I like to slice and store in an airtight container in the fridge for up to a few days. I like to reheat it in the microwave for 1-2 minutes when serving as leftovers.

Spinach Feta Stromboli

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Keto Spinach Feta Stromboli

Spinach Feta Stromboli

This Low Carb Spinach Feta Stromboli takes center stage as a Keto friendly option for all those vegetarians out there.
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Course: Breakfast, dinner, keto dinner, lunch, luncheon
Cuisine: American, Greek
Keyword: feta, keto dinner, spinach, spinach feta, stromboli
Servings: 10
Calories: 213kcal
Author: The Kellie Kitchen

Ingredients

FatHead Dough

Spinach Feta Filling

  • 12 oz spinach frozen
  • 8 oz feta cheese
  • 1/2 cup mozzarella cheese
  • 1 egg
  • 2 tbsp onion dry minced
  • 1/2 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper

Topping

  • 1 tbsp egg
  • 1 tsp poppy seeds or sesame seeds

Instructions

  • Preheat the oven to 350 degrees.

Fathead Dough

  • Place mozzarella cheese and cream cheese in a large microwave safe bowl. Heat the cheeses together in microwave on high for 30-60 seconds. Remove the bowl from the microwave and stir. Continue to repeat the microwave heating until all the cheese is completely melted and combined.
  • Next, add the room temperature egg to the melted cheese and stir with a rubber spatula until fully mixed. Add in the almond flour, baking powder and psyllium husk (or oat fiber), then continue to knead the dough mixture until fully combined and resembles a ball of dough.
  • Lay out a large baking sheet lined with parchment paper. Place the ball of dough in the middle of the baking sheet. Place another sheet of parchment paper over the dough. Press the dough out into a large rectangle using your hands or a rolling pin. Rectangle should be 14-16” long and 10-12” wide. Remove the top sheet of parchment paper. Set aside.

Spinach Feta Filling

  • In a clean microwave safe bowl place the frozen chopped spinach and cook as directed on the package. Remove the spinach from the microwave and place all spinach in a linen or cheesecloth. Squeeze out all the excess liquid from the cooked spinach. You will be left with approximately 1 packed cup of steamed chopped spinach.
  • Mixed together the cooked chopped spinach, feta, mozzarella cheese, dried onion, garlic powder, salt, pepper, and egg.

Assemble

  • Place the spinach feta filling in the center of the dough running the length of the dough. Leave about 1-2” at top and bottom of the dough. And leave 3-4” of dough on each side of the spinach filling.
  • Slice the dough up to the filing mixture in strips. Starting at the side bottom of the dough alternate wrapping the dough over the spinach feta filling. Press and form the dough decoratively over the filing.
  • Once the sides are completely covering the top of the dough, fold up the top and bottom of your stromboli to completely encase the ends.

Egg Wash

  • Using a fork, whisk an egg for the egg wash. Using a pastry brush, wash the stromboli dough completely with the egg wash. You may not use the complete egg. Sprinkle the stromboli with poppy seeds or sesame seeds if you wish.
  • Place stromboli in the oven for 30 mins at 350*. At the end of your baking time you may wish to turn your oven to broil and brown the top of your stromboli for just a minute or 2.
  • Let the Spinach Feta Stromboli cool a bit before you slice and serve. Enjoy.

Nutrition

Calories: 213kcal | Carbohydrates: 7g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 557mg | Potassium: 296mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3513IU | Vitamin C: 10mg | Calcium: 316mg | Iron: 2mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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