Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Dairy-free / Chef Joey's Spanakopita Casserole (Dairy Free) Recipe
    Lost? Site Map

    Chef Joey's Spanakopita Casserole (Dairy Free)

    Chef Joey's Spanakopita Casserole (Dairy Free). Photo by Chef Joey Z.

    1/2 Photos of Chef Joey's Spanakopita Casserole (Dairy Free)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    Chef Joey Z.'s Note:

    This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don't use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like. Make sure you totally cool the greens mixture before adding it to the cheese and eggs, you don't want to scramble the eggs!!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove the puff pastry from its package and let it thaw for at least 40 minutes.
    2. 2
      Cut up your potato and add enough water to cover. Boil until fork tender.
    3. 3
      In the mean time, melt the coconut oil in a large saute pan.
    4. 4
      Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
    5. 5
      Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
    6. 6
      Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
    7. 7
      Shred the cheese and add the eggs and combine well and set aside.
    8. 8
      Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
    9. 9
      Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
    10. 10
      Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
    11. 11
      Remove the greens from the freezer if they're still in there.
    12. 12
      Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
    13. 13
      Salt and pepper the potatoes.
    14. 14
      The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
    15. 15
      Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
    16. 16
      Bake in a 350'F oven for 40 minutes.
    17. 17
      When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
    18. 18
      Serve hot.
    19. 19
      Bon Appetit!

    Ratings & Reviews:

    • on January 01, 2012

      55

      This is a great recipe. I went off the beaten path and tried someone else's Spanakopita recipe for once due to a lactose-intolerant relative -- and we weren't not disappointed at all! I Love the subtle flavors of the coconut oil and the liquid smoke. Great job!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chef Joey's Spanakopita Casserole (Dairy Free)

    Serving Size: 1 (349 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 692.3
     
    Calories from Fat 367
    53%
    Total Fat 40.8 g
    62%
    Saturated Fat 14.5 g
    72%
    Cholesterol 62.0 mg
    20%
    Sodium 440.4 mg
    18%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 7.1 g
    28%
    Sugars 4.3 g
    17%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    nettles

    vegan cheese

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes