Spanakopita, the golden, flaky layers of phyllo, the salty pop of feta, the fresh brightness of dill—it’s the kind of dish that feels like a hug from the inside out. But as much as we love the original, we needed a version that fit our keto lifestyle without sacrificing flavor or satisfaction.
That’s where these Keto Greek Spanakopita-Stuffed Portobellos come in. We kept everything we adore about spanakopita—the savory spinach filling, the creamy cheese, the aromatic herbs—and gave it a low-carb, veggie-forward twist by swapping the pastry for meaty roasted portobello mushrooms. The result is a main dish that feels indulgent but won’t weigh you down.
What we love most is how elegant and versatile this recipe is. It’s perfect for a weeknight dinner when we’re craving something hearty, yet it looks impressive enough to serve at a spring brunch or a Mediterranean-inspired gathering. Plus, it’s one of those dishes where the leftovers might taste even better the next day.
Using almond flour and egg to bind the filling gives it just the right amount of structure without needing any grains. And the portobellos—oh, those portobellos—become beautifully tender and almost buttery in the oven. It’s a dish that honors the Greek classic while paving its own delicious keto path.
Keto Greek Spanakopita-Stuffed Portobellos
Large roasted portobello mushrooms are stuffed with a rich, herbaceous filling of spinach, feta, and dill, bound with almond flour and egg instead of phyllo. It’s a satisfying vegetarian-friendly keto meal packed with bold Mediterranean flavor and wholesome ingredients.
Ingredients
For the stuffed mushrooms:
4 cups fresh spinach (or 1 1/2 cups thawed frozen spinach, squeezed dry)
Instructions
Prep the portobellos:
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Preheat your oven to 375°F.
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Lightly brush the mushroom caps with olive oil and season with salt and pepper.
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Place them gill-side up on a parchment-lined baking sheet and roast for 10 minutes. This helps them release excess moisture before stuffing.
Make the filling:
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In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
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Add the spinach and cook until wilted (if using fresh), then remove from heat and let cool slightly.
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In a bowl, mix the cooked spinach with feta, egg, almond flour, dill, nutmeg, and a pinch of salt and pepper. Stir to combine.
Assemble and bake:
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Remove mushrooms from the oven and carefully spoon the spinach filling into each cap, pressing gently to pack it in.
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Return to the oven and bake for 15 more minutes, until the tops are set and slightly golden.
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Let cool for a few minutes before serving.
Nutrition Facts
Servings: 4 ServingCalories:280kcalTotal Fat:22gSaturated Fat: 7gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:12g
Note
Substitutions & Variations
- Dairy-free? Swap the butter for olive oil and use a dairy-free feta substitute.
- Nut-free? Use sunflower seed flour or a small amount of coconut flour in place of almond flour.
- Want protein? Add cooked ground lamb or shredded chicken into the filling for a heartier version.
- Add heat: A pinch of red pepper flakes gives this dish a nice little kick.
