Preheat your oven to 375°F (190°C).
If using fresh spinach, sauté it in a large skillet over medium heat for about 3-4 minutes until wilted. If using frozen spinach, squeeze out any excess moisture before adding it to the skillet.
In a large mixing bowl, combine the cooked spinach, ricotta cheese, feta cheese, eggs, green onions, garlic powder, salt, and pepper. Mix well to form the filling.
2. Make the Low-Carb Crust:
In a separate bowl, combine the almond flour, coconut flour, melted butter, baking powder, and one egg. Stir until the mixture comes together into a dough-like consistency. It should be soft but not sticky.
Press the dough into the bottom of a greased pie dish or a 9×9-inch baking pan, forming a thin, even layer across the base.
3. Assemble the Spanakopita:
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