Ingredients:
For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup kale, chopped
- 1/2 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/2 cup vegan feta cheese, crumbled
- 3 tablespoons olive oil
- Salt and pepper to taste
For the “Phyllo” Dough:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup psyllium husk powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup hot water
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Instructions:
For the Filling:
- Preheat the oven to 350°F (175°C).
- In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the green onions and garlic, sautéing until fragrant.
- Add the chopped spinach and kale to the skillet. Cook until wilted. Season with salt and pepper.
- Remove from heat and let the mixture cool.
- Once cooled, stir in the chopped dill and crumbled vegan feta cheese.
For the “Phyllo” Dough:
- In a large bowl, mix together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, combine hot water, apple cider vinegar, and olive oil.
- Pour the wet ingredients into the dry ingredients, mixing until a dough forms. Let the dough rest for a few minutes to allow the psyllium husk to bind.
Assembling the Spanakopita:
- Divide the dough into two equal parts.
- Roll out each part between two sheets of parchment paper into thin sheets resembling phyllo dough.
- Place one sheet on the bottom of a greased baking dish.
- Spread the spinach and feta filling evenly over the first layer.
- Top with the second rolled-out sheet of dough.
- Bake in the preheated oven for about 25-30 minutes or until the top is golden brown.
- Allow to cool before slicing.
Nutritional Information (per serving, makes 8 servings):
- Calories: ~220 kcal
- Total Fat: ~18g
- Saturated Fat: ~3g
- Cholesterol: 0mg
- Sodium: ~280mg
- Total Carbohydrates: ~9g
- Dietary Fiber: ~5g
- Sugars: ~2g
- Protein: ~7g
