I’m a Greek girl, so I just had to figure out a way to enjoy Spanakopita sans gluten and dairy! I made this with the beautiful Shiva Rose last winter. It has quickly turned into my favorite savory pie and is delicious year round. Enjoy my friends!
Yields one 8X8 pan or 9-inch Tart pan
2 cups almond or hazelnut flour
1/2 teaspoon Himalayan pink salt
2 tablespoons coconut oil
Preheat oven to 350. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit of egg. Press into the bottom of a pie or tart pan. Bake for 10 minutes. Allow it to cool.
2 pounds of spinach
1 cup chopped leek or shallot
1/2 cup feta (I use 100% sheep’s milk feta as I am not sensitive to sheep’s milk. For a vegan cheese option, use Kite Hill!)
1/2 cup chopped dill
1/2 cup chopped mint
1/4 teaspoon cayenne pepper
Heat coconut oil over medium heat. Add leek or shallot and saute. After about three minutes, add the spinach and cook. When spinach is fully cooked, stir in feta, dill, mint and cayenne pepper. Allow it to cool. Stir eggs and add spinach mixture. Stir to combine. Pour into pre-baked crust. Bake for 30-40 minutes at 350 degrees. Enjoy!