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Paleo Spanakopita: Your New Favorite Spinach Appetizer

Author Dia Kline for ezjoLife.com


  • 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


  1. Wilt spinach in a large covered stockpot over low heat (do not add water)

  2. Cool in a strainer then squeeze out moisture with hands or with a nutbag

  3. Place spinach in food processor and pulse until coarsely blended. Place into large mixing bowl

  4. In a small skillet, add 3 TBSP olive oil and sauté chopped onions until translucent

  5. Add minced garlic to pan and saute an additional minute. Put mixture into large mixing bowl with spinach

  6. *optional: Add 1 TBSP olive oil into small skillet and sauté pine (piñon) nuts until golden brown. Put into large mixing bowl with spinach

  7. With your hands, thoroughly combine spinach, onions, garlic, Treeline Nut cheese, eggs, salt and *optional pine (piñon) nut and cranberries

  8. Spread mixture into a greased 14 x 8 1/2 inch baking dish

  9. Bake at 350° for 40 minutes
  10. Cut into squares and serve