Try a Lightened-Up Version of Spanakopita

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

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.


0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 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!




Swiss chard – spinach

Kale – spinach

Leek – shallots

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 4 servings

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from