Spanakopita | Omega Institute

Name: 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

www.eomega.org

This recipe is a crowd-pleaser and a wonderful hors d’oeuvre to have on hand for parties or get-togethers.

View full recipe on www.eomega.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eomega.org.

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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