As a low-carber, I can’t have the typical puff pastry one uses to make Greek Spanakopitas, but I like to use my Mozzy Dough as a foundation for such applications.  It has a a hint of cheese and often works in such recipes.  These are delicious served with a Greek cucumber salad.  I think they would make great party finger food as well.  My husband gave these a two thumbs up and said they would be good with Tzatziki Sauce.  I think he’s on to something there and will definitely do that next time.  Click the above link for that recipe.  This is certainly not an authentic Greek recipe, but it has that Greek flavor we all love. 

Thank you for reading this post, don't forget to subscribe!

These are not suitable until you reach the grains rung of the Atkins OWL Phase 2 carb reintroduction ladder.  Although high in calories & fat (not a bad thing if you need to boost your fat intake to meet daily macros), these are quite low in carbs.  🙂

INGREDIENTS: 

1 recipe my Mozzy Dough

1 lb. 90% lean ground beef

5 oz. frozen chopped spinach

1/3 c. parsley, chopped

½ tsp. onion powder

¼ tsp. dried dill weed

1 tsp. dried mint (or 1 T. fresh)

¼ tsp. coarse black pepper

1 oz. cream cheese

½ c. Feta cheese crumbles

4 oz. shredded mozzarella cheese

VARIATION:  Use ground lamb or ground goat meat instead of the ground beef. 

DIRECTIONS:  Brown meat over medium heat in skillet and drain off excess grease.  Add the spinach, parsley and all spices.  Stir for several minutes to be sure spinach is cooked. Dot the mixture with the cream cheese and Feta and allow to melt and blend, stirring often.  Add the 4 oz. mozzarella, which acts as a binding agent and stir until it melts into the mixture.  Remove from heat and set aside while you prepare the dough.

Preheat oven to 350º.  Make the Mozzy Dough per that recipe’s instructions.  Form the dough into a large log and divide it visually into 12 equal balls of dough.  Press each one into the slots of a Twinkie pan.  If you don’t own a Twinkie pan, use a muffin pan and fill 12 cups.  Press the dough into the slots as evenly as you can, pushing it up the sides to form a boat or wall for your dough cups.  Fill each pastry cup with 1/12 of the meat-spinach mixture (about 1/3 c.).  When all are filled, press down a bit and evenly distribute any mixture still unused.

Pop pan into 350º oven and bake for 20-25 minutes or until to desired doneness.  Bottoms will be browned nicely, so don’t over cook.  Serve with a nice Greek cucumber salad and if you like, some Tzatziki sauce.  I found two of these filled me right up, so this recipe should serve 12 adults, but I’m providing stats, per my usual, per piece.

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

282 calories, 20g fat, 6.39g carbs, 3.6g fiber, 2.79g NET CARBS, 22.6g protein, 474 mg sodium