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Mains Snacks

Deconstructed Spanakopita

Spanakopita is best described as a spinach pie wrapped in filo (phyllo) pastry and cooked in the oven until golden brown. Bearing in mind that there are a lot of raw foodies and people with gluten intolerance, I have provided two alternatives; one with pastry and one without. The deconstructed version of this recipe is a healthy snack you can whip up in next to no time. However, if you would like to use pastry ...

Deconstructed Spanakopita

Print Recipe

ingredients

For the Filling
¼ cup Coconut Butter
2 bunches of spinach with stems removed
2 bunches of spring onions, trimmed and finely chopped
3 clove garlic, finely grated
1 cup dill, chopped
4 cups firm tofu, drained
⅓ cup fresh lemon juice
2 tsp oregano, chopped
⅓ tsp nutmeg, finely grated
¾ cup Activated Walnuts, finely ground
1 tsp sea salt
½ butternut pumpkin, peeled and finely sliced
If you would like to use pastry
Filo pastry
Pie tin or any other dish suitable for cooking pies

method

Step 1Marinate the pumpkin slices with olive oil, sea salt and cracked pepper for five minutes to break down. The pumpkin is going to act as pastry for this recipe.
Step 2Gently fry the spring onions, garlic, dill, tofu, oregano, nutmeg, walnuts and sea salt with coconut oil until the onions are a nice golden color.
Step 3Add lemon juice and spinach for another two minutes and take off the heat.
Step 4Arrange a few slices of raw pumpkin on a plate and pile a generous portion of the filling on top. Place a few more slices of pumpkin on the filling so the pumpkin looks a little like pastry. You can even add some extra filling on top if you like, or get creative with garnish and drizzle some walnuts and live oil around the plate.
Step 5Preheat oven to 180 degrees.
Step 6Cover the bottom of the pie tin with filo pastry.
Step 7Scoop the filling into the pie tin and cover with more filo.
Step 8Cook for 30 minutes or until golden brown.