Spanakopita in a SNAP! (Gluten Free, Dairy Free, Nutrient Dense)


On busy school nights, quick dinners are helpful.  This comes together in a flash and is full of flavor.  My cheat is using frozen organic cut leaf spinach.  It is loose in a bag rather than a frozen block so it thaws in about 2 minutes in the pan rather than 15!  You can absolutely use fresh greens, fresh onion and garlic if you have the time; using fresh vs. dried and frozen adds about 20 minutes onto the cook time.

Want raw?  No problem!  I make a raw Spanakopita Salad using the same recipe and fresh raw ingredients.  Beacuse I find raw onions difficult on the stomach, I choose sweet vidalia onions when I can get them or red onions.

While I love raw food and am about 90% raw, it just so happens it’s a cool New England night and something warm feels good to me!  Without further ado, here you go… (try it for yourself and let me know how yours turns out!)

Quick Vegan Spanakopita

Sarah’s Spanakopita

2 lbs frozen organic cut leaf spinach or fresh, minced
1 lb frozen kale or fresh, minced
1/2 lb fresh mushrooms, minced
2 Tbsp dried garlic or 3 cloves fresh garlic, minced
2 Tbsp dried onion flakes or 1/2 onion, minced
1 cup hot water

Combine ingredients in a cast iron skillet and cook over medium heat until the spinach is thawed, the mix is fragrant and most of the liquid is gone.

While the spinach is cooking, grab your blender or food processor and whiz this up:
1 cup raw unsalted cashews
1/2 cup nutritional yeast
2 Tbsp raw apple cider vinegar
1 tsp dried oregano
1 Tbsp dried dill
1 tsp dried garlic powder
1 tsp salt

This quick nut cheese is nothing like feta’s salty briny flavor, but it is tangy and has great flavor.

To plate, spoon out about 1 cup of the spinach mixture and top it a spoonful of the nut cheese and a good sprinkle of sesame seeds.

Enjoy with white beans(go for canned if you don’t have home cooked ones in your fridge) dressed with a squeeze of lemon juice and a sprinkle of tarragon or oregano and add a cup of berries for a sweet, fiber-rich and nutrient dense meal that has all your essentials — Greens, Beans, Onions, Mushrooms, Berries and Seeds

A refreshing drink with this meal is Cucumber water — if you have a juicer, go ahead and juice a few big cukes, then add to a pitcher of water with a sprig of mint and a slice of lemon.  If you don’t have a juice, slice a cucumber and put it into a pitcher of water with the mint and lemon.  Mild, fresh and good for you!

My question of the day:  (Talk to me!  I love reading your comments!)

What are your favorite tips and tricks for making quick, nutrient dense, meals?

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This entry was posted in Family Friendly, kale, lemon, mushroom, Nuts, spinach and tagged , , , , . Bookmark the permalink.

3 Responses to Spanakopita in a SNAP! (Gluten Free, Dairy Free, Nutrient Dense)

  1. Patty Sherry says:

    I love spinach and I love kale, and recently my Trader Joes started carrying frozen kale. I do love fresh greens, but its always great to have some frozen ones in the fridge. I have a Vitamix, so maybe i could make that nut cheese in that?

    As for my tip…I’ve stolen the idea from another blogger…she made quinoa but she made a curry yogurt dressing for it rather than a vinaigrette.
    …I would add some pistachios for crunch..

  2. Sarah L says:

    Patty, Thanks for your reply.
    I am made of fresh greens! LOL! The convenience of frozen rules sometimes though, so I am always happy for the time savings while still being able to provide a healthy meal for myself and my family. You can easily make the nut cheese in your Vitamix. I used mine and did the quick pulsing technique where you start low and turn to 10 and back, etc until the mix blends. Cashews first, then yeast, then vinegar. I had to stop and use a spoon to work the mix out of the basin once because it’s not a huge amount or material and it’s mostly dry. The nut cheese makes WAY more than you need for the spanakopita. It’s great on mushrooms or any other savoury dish. Tastes a bit like parmesan to me, but I’m going off of memory on that one.

    I love you quick tip! Qunioa is such a perfect food. The thought of a creamy curry dressing sounds great and pistachios would not only be a pop of color but also lend that salty, buttery, crunch!

  3. Wade says:

    I plan on giving this a shot soon – it looks great! Unfortunately I don’t currently have a blender/food processor in working order, but I think I’ll experiment a bit to see what I can come up with.

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