Vegan Gluten-Free Pastryless Spanakopita Recipe

Introduction

Welcome to our kitchen! Today, we’re delighted to present a delicious and healthier take on the classic Greek Spanakopita. Our Vegan Gluten-Free Pastryless Spanakopita offers all the savory, comforting flavors of the traditional dish but without the pastry and gluten. Perfect for those with dietary restrictions or anyone looking for a lighter, plant-based alternative, this recipe is packed with nutrient-dense ingredients and bursting with flavor.

Ingredients

For the Filling:

  • 1 tbsp olive oil (or avocado oil)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 large bunch of fresh spinach (about 10 cups, washed and chopped)
  • 1 cup fresh parsley (chopped)
  • 1/2 cup fresh dill (chopped, or 2 tbsp dried dill)
  • 1/2 cup green onions (chopped)
  • 1 cup vegan ricotta (store-bought or homemade)
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1/2 tsp ground nutmeg
  • Salt and black pepper (to taste)
  • 1/2 cup pine nuts (toasted, optional)

For the “Crust”:

  • 1 1/2 cups gluten-free oats (finely ground into oat flour)
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup ground flaxseed (mixed with 1/2 cup water to form a flax egg)
  • 1/4 cup olive oil
  • 1/4 cup water (or more as needed)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Prepare the Flax Egg:
    • In a small bowl, mix 1/4 cup ground flaxseed with 1/2 cup water. Stir well and let sit for 5-10 minutes until it forms a gel-like consistency. This will act as a binder for the crust.
  2. Prepare the Filling:
    • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
    • Add the minced garlic and sauté for an additional minute until fragrant.
  3. Cook the Spinach:
    • Gradually add the chopped spinach to the skillet, stirring constantly until wilted and reduced in volume. This should take about 5-7 minutes.
  4. Mix the Filling:
    • Remove the skillet from heat. Stir in the chopped parsley, dill, green onions, vegan ricotta, nutritional yeast, ground nutmeg, salt, and black pepper. Mix thoroughly until well combined. If using pine nuts, fold them in at this stage.
  5. Prepare the Crust:
    • In a large bowl, combine the finely ground gluten-free oats, almond flour, tapioca flour, baking powder, and salt.
    • Add the flax egg mixture and olive oil. Stir until the mixture forms a crumbly dough. Gradually add water, a tablespoon at a time, until the dough holds together but is not too wet.
  6. Assemble the Dish:
    • Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish or baking dish with a bit of olive oil.
    • Press half of the crust mixture evenly into the bottom of the prepared dish to form the base layer.
  7. Add the Filling:
    • Spread the spinach and ricotta filling evenly over the crust layer.
  8. Top with Crust:
    • Crumble the remaining crust mixture over the filling to create a rustic topping. Use your fingers to press it down gently.
  9. Bake:
    • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbling.
  10. Cool and Serve:
    • Allow the Spanakopita to cool for 10 minutes before slicing. This helps the filling set and makes for easier serving. Garnish with additional fresh herbs if desired.

Nutritional Information (Per Serving)

  • Calories: 220 kcal
  • Protein: 7 g
  • Carbohydrates: 21 g
  • Dietary Fiber: 5 g
  • Total Fat: 14 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 280 mg

Weight Watchers SmartPoints

  • Freestyle/Blue/Green Points: 6 points per serving
  • Purple Points: 4 points per serving

Tips for Success

  • Consistency of Crust: The crust mixture should be crumbly but manageable. If too dry, add a bit more water; if too wet, add more oat flour.
  • Spinach Preparation: Be sure to cook the spinach thoroughly to reduce its volume and moisture content, which helps prevent a soggy crust.
  • Flavor Enhancements: Feel free to add other herbs or spices to suit your taste. A pinch of smoked paprika or a squeeze of lemon juice can add an extra layer of flavor.
  • Storage: This Spanakopita can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months. Reheat thoroughly before serving.

Variations

  • Vegan Cheese: Substitute vegan ricotta with other vegan cheese alternatives or a mix of silken tofu and nutritional yeast if preferred.
  • Herb Variations: Swap parsley and dill for other fresh herbs like basil or cilantro for a different twist.
  • Add-ins: Incorporate sautéed mushrooms, sun-dried tomatoes, or olives into the filling for added depth and flavor.

Conclusion

Our Vegan Gluten-Free Pastryless Spanakopita is a delightful and healthier alternative to the traditional Greek dish. With its rich and savory filling, paired with a satisfying crust, this recipe is sure to please both vegan and non-vegan palates alike. Enjoy this delicious dish as a main course, side dish, or even as a savory snack.

Feel free to experiment with the recipe and make it your own. We hope this dish brings joy and satisfaction to your table!