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1 Paleo Spanakopita

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Paleo Spanakopita

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Ingredients

6 portion(s)

Spanakopita Mixture

  • 1 bunch Kale, leaves picked
  • 1 onion, or half a leek
  • 1 tablespoon coconut oil
  • 200 grams almonds, raw or activated
  • 300 grams provolone (italian cheese), or fetta (omit for strict paleo)
  • 1/2 package Baby Spinach Leaves
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon white pepper, ground
  • pinch salt
  • 4 eggs

To Serve

  • Green salad
  • Black olive paste
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Recipe's preparation

    Spanakopita Mixture

  1. Place onion and kale in the bowl and chop 5-6 sec/speed 7.

     

    Scrape down and add the coconut oil.

     

    Saute 3 min/Varoma/speed 2.

     

    Preheat oven to 280'C.

     

    Add the almonds to the bowl and chop 5-6 sec/speed 6. 

     

    Add the provolone and chop 5-6 sec/speed 6. 

     

    Add the rest of the ingredients and mix 10 sec/speed 4. 

     

  2. Scrape the mixture into a baking dish and bake for 20-30 minutes until set and golden on the edges. 

    3. To Serve

  3. Serve hot, warm or cold with a simply dressed green salad (or your favourite Thermomix salad). Add a generous dollop of black olive paste on the side. 

    4. Black Olive Paste

  4. Simply made by pureeing good quality pitted black kalamata olives. Olives in oil have a better flavour. Pit one cup full and puree 6 sec/speed 8. Store in the fridge in a small jar. 

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Tip

Some Paleo occasional include cheese/dairy in their diet, we do. You could swap it out for firm tofu and make it dairy free.

 

You can use a large zucchini in place of the kale. Or use a bunch of English spinach and chop and sauté the stalks in place of the kale, adding the leaves later.

 

Great as a light meal for 6-8 or a main for 4-6. Also delicious cut into bite size pieces, topped with the olive paste and served as canapes or party finger food. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • AngThermo14: I would guess it's a typo and should...

    Submitted by Nektarios on 10. March 2023 - 21:48.

    AngThermo14: I would guess it's a typo and should be 180 degrees, which is very common in recipies. Am trying this receipe soon, will use 180 celsius and let you know how it goes.

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  • This was a very satisfactory tasting recipe, thank...

    Submitted by AllisonDorau on 27. January 2019 - 03:31.

    This was a very satisfactory tasting recipe, thank you for creating this one. I felt great about eating such wonderful ingredients in a paleo way. Did not feel deprived at all. I choose all feta, only because I struggled to find provolone in U.K.. amazing!!

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  • My oven doesnt go past 250, is that a typo or do I...

    Submitted by AngThermo14 on 23. November 2018 - 22:21.

    My oven doesnt go past 250, is that a typo or do I have a rubbish oven?

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  • A favourite in our homw, though now without the...

    Submitted by Bibs189 on 21. May 2018 - 14:05.

    A favourite in our homw, though now without the cheese as hubby is dairy free. Still works well though. tmrc_emoticons.-)

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  • Really yummy and healthy. I'm adding it to my...

    Submitted by arteva on 19. September 2017 - 13:05.

    Really yummy and healthy. I'm adding it to my favourites.

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  • 280 C???

    Submitted by Merav on 4. April 2016 - 14:55.

    280 C???

    Merav Ross | Thermomix Consultant Mixingbowl closed


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    Email: merav.thermomix@gmail.com


    www.thermomix.com.au


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  • Yum!  I would use less

    Submitted by wedgewood on 29. July 2014 - 12:44.

    Yum!  I would use less almonds next time as my partner thought it was too 'nutty' but it was a hit!

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  • I made mine very fine, but

    Submitted by Stone Soup on 12. December 2013 - 10:36.

    I made mine very fine, but you can make it more corse, just puree less. 

    www.facebook.com/stonesoupmelbourne

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