Click here to printDeconstructed 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 ...
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 1 :Marinate 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 2 :Gently 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 3 :Add lemon juice and spinach for another two minutes and take off the heat.
- Step 4 :Arrange 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 5 :Preheat oven to 180 degrees.
- Step 6 :Cover the bottom of the pie tin with filo pastry.
- Step 7 :Scoop the filling into the pie tin and cover with more filo.
- Step 8 :Cook for 30 minutes or until golden brown.
Article printed from Loving Earth: https://lovingearth.net/