Try a Lightened-Up Version of Spanakopita

Typically, traditional spanakopita is encased in pastry with loads of cheese. This simple, light version is a healthy alternative that includes a nice portion of healthy greens. Have this dish for any meal or even as a large snack — I turn to this recipe when I have an overabundance of greens and want a quick, easy dinner.



  • 1 Tbsp of coconut or olive oil
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • ½ bunch of Swiss chard (300g), finely chopped including some stems
  • 1 small bunch of kale (100g) — strip the leaves off the stems and chop finely
  • 1 Tbsp of fresh dill, chopped
  • 4 eggs
  • ½ cup of pitted olives chopped in half (I used a mixture of Kalamata and Silician)
  • 2 Tbsp of coconut milk or Greek yogurt
  • 2 Tbsp of lemon juice
  • 1 tsp of sea salt
  • ½ tsp of cracked black pepper
  • Handful of fresh parsley leaves, chopped
  • 2 Tbsp parmesan cheese or 1 tsp of nutritional yeast (optional)


  1. Preheat oven to 350°F (180°C).
  2. Heat oil in a frying pan, then add leek and garlic. Cook for 1 minute until softened, then add the Swiss chard, kale and the dill. Cook, stirring, over low heat for 5 minutes or until spinach has wilted. Drain in a colander and cool.
  3. Combine the kale mixture with the remaining ingredients and mix well and pour into a greased pie dish and bake in the oven for 45 minutes. Optionally, sprinkle with the parmesan cheese or nutritional yeast before baking.
  4. Serve with a side salad, some lemon wedges and enjoy!



Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Servings: 4 servings


Swiss chard – spinach

Kale – spinach

Leek – shallots