Tuesday, January 8, 2013

Paleo Spanakopita

Paleo Spanakopita

1 large bunch fresh spinach, chopped
1 bunch swiss chard, chopped
1 bunch kale, chopped
1 30-oz container Ricotta Cheese OR
IF CHOOSING NO DAIRY 2 cauliflower heads,"riced" in a food processor.
2 large onions, chopped
Lots of garlic, chopped
2Tblsp. Basil, or oregano, or whatever spice you prefer
Salt and pepper to taste
1 Large package of thick bacon (Approximately 25 strips)

Preheat oven to 375-degrees
Place bacon in a casserole dish and bake until crisp and to your liking. When done, pull out bacon and set aside. Drain the grease from the casserole dish and set aside.


Sautee the chopped onions and garlic in 2Tblsp olive oil (or the bacon grease if you prefer) until translucent.
Add all the chopped greens and the basil or oregano and cook until greens are soft.

Mix in the Ricotta cheese or the steamed cauliflower rice

Add salt and pepper to taste

If you want, you can add in 2 or 3 eggs if you prefer a thicker consistency.  Otherwise, don’t worry about the eggs.

Pour the filling into the casserole dish used for the bacon and bake uncovered for 45 to 60 minutes, until the top and the bottom begin to brown.

When done remove from oven, let cool for about 10 minutes, and cut into squares.

Serve with small strips of bacon over the top.

1 comment:

  1. Love this idea. Adding bacon on top can only make it so much better. I'll have to give it a try, because I adore spanakopita.