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.
Ingredients
- 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)
Directions
- Preheat oven to 350°F (180°C).
- 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.
- 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.
- 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
Substitutions
Swiss chard – spinach
Kale – spinach
Leek – shallots