Welcome to your naked Paleo spanakopita. There’s no Paleo “phyllo” in this recipe, sorry. While this may not “look” like spanakopita, it really tastes like the inside of a spanakopita.
Yummy spinach, onion, garlic and a tangy nut cheese make this anything but an average veggie dish.
I love making this whenever I need to serve an appetizer. Plus, I can eat it with every meal. I tend to put whatever I’m eating on top of it and make little snack sized bites out of everything. Everything tastes good with spinach and nut cheese!
I can’t think of a better or more enjoyable way to eat spinach.
I based my Paleo Spanakopita on the Spinach Cake recipe by Elana Amsterdam of Elana’s Pantry. Adding herbed nut cheese is what makes this dish taste like spanakopita.
If you have the budget for piñon nuts, add them in. If not, don’t worry. They aren’t the important ingredient in this recipe, it’s the NUT CHEESE!
And if you want to make the dish more festive and add a touch of tart sweetness, put in the cranberries. It’s quite delicious and unexpected.
You might want to consider making a double or triple batch. They’re that good.
I can’t wait to hear how yours turned out.
Paleo Spanakopita: Your New Favorite Spinach Appetizer
Ingredients
- 2 pounds baby spinach thoroughly washed
- 3 cloves garlic minced
- 1/2 yellow onion chopped
- 4 TBSP olive oil
- 2 large eggs whisked
- 1 tsp celtic sea salt
- 3 TBSP Treeline Nut Cheese any flavor
- coconut oil, ghee or bacon grease
- ½ cup pine (piñon) nuts *optional
- ½ cup dried juice sweetened cranberries (chopped) *optional
Instructions
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Wilt spinach in a large covered stockpot over low heat (do not add water)
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Cool in a strainer then squeeze out moisture with hands or with a nutbag
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Place spinach in food processor and pulse until coarsely blended. Place into large mixing bowl
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In a small skillet, add 3 TBSP olive oil and sauté chopped onions until translucent
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Add minced garlic to pan and saute an additional minute. Put mixture into large mixing bowl with spinach
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*optional: Add 1 TBSP olive oil into small skillet and sauté pine (piñon) nuts until golden brown. Put into large mixing bowl with spinach
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With your hands, thoroughly combine spinach, onions, garlic, Treeline Nut cheese, eggs, salt and *optional pine (piñon) nut and cranberries
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Spread mixture into a greased 14 x 8 1/2 inch baking dish
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Bake at 350° for 40 minutes
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Cut into squares and serve