Spanakopita | Omega Institute

Ingredients

• Filling 1/2 tablespoon oil of choice or 1/4 cup veggie broth (or water) 7 cups (2 frozen bags) spinach
• thawed and drained 1/2 cup dill
• chopped 1/2 cup flat-leaf parsley
• chopped 2 cups leeks
• sliced (white part only) or scallions 2 cups sweet onion
• diced 2 cloves garlic
• (minced) 1 teaspoon dried oregano 3/4 teaspoon sea salt 1/2 teaspoon black pepper 1 cup potatoes
• steamed and peeled (about 1-2 medium-sized potatoes; Yukon Gold works best) 1/2 cup cashews
• soaked in water to cover 1/2 cup veggie broth (or warm water)—more if needed
• Feta “Cheese” 1/2 cup raw cashews
• soaked 1/2 dried date (or 1 teaspoon maple syrup) 2 tablespoons lemon juice 1/4 cup water (more if needed) 1/4 teaspoon dried oregano
• Bottom Crust 1 1/2 cups chickpea flour 3/4 cup water 1 tablespoon lemon juice
• Top Crust 3 cups potatoes
• peeled and steamed (about 3-4 medium-sized potatoes
• Yukon Gold works best) 2 tablespoons cassava flour 2 tablespoons potato starch 4 tablespoons almond flour (optional
• but it makes it crispier) Pinch of sea salt