Tuesday, January 8, 2013

Paleo Spanakopita

Paleo Spanakopita

1 to 2 lbs 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 medium onions, chopped
Lots of garlic, chopped
2 Tblsp. combined: Basil, Parsley, Oregano, or whatever Greek-inspired spices you love
2 to 3 eggs
2 Tblsp. oil (bacon grease, olive oil, coconut oil, or butter)
Salt and pepper to taste
1 Large package of thick bacon (Approximately 25 strips)

Preheat oven to 400-degrees
Place bacon in a large 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.


Saute the chopped onions and garlic in 2tblsp oil until translucent.

Add all the chopped greens and the Greek spices and cook until greens are soft.

Mix in the Ricotta cheese OR the steamed cauliflower rice

Add salt and pepper to taste

Add in 2 or 3 eggs. (If allergic to eggs, they can be eliminated.)

Pour the filling into the large casserole dish used to cook 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.