At a recent Seasonal Soiree gathering, I served a delicious spanakopita dish. Another local woman and I collaborate on this monthly event at the MS Modern Homestead Center.
Years ago, I attended Full Moon Feasts in Berkeley, CA while living in San Francisco. These gatherings around delicious, local food led the organizer, Jessice Prentice, to eventually write one of my all-time favorite book on food, “Full Moon Feast: Food and the Hunger for Connection.”
I really enjoy the Seasonal Soirees as they provide me and my culinary collaborator endless avenues for creative expression through taste. Further, we get to support local farmers and educate people on the importance of local food, both nutritionally and economically.
Our last Seasonal Soiree focused on the beauty of the honey bee, as well as its recent challenges with Bee Colony Collapse Disorder (largely due to pesticide use, especially harsh pesticides). Because we wished to focus on honey and honey bees, we looked to the Mediterranean and the Middle East for culinary inspiration.
And, it was this menu that gave birth to this recipe ~ enjoy! I know some people have been waiting for me to write this blog, so here you go!
Spanakopita (GAPS-friendly and gluten-free)
1 1/2 cups almond flour
1/4 cup arrowroot flour (or gluten-free flour of your choice)
1/2 tsp salt
4 tbsp olive oil
thyme & garlic powder (I actually used my apothecary’s Superfood Sprinkles)
Preheat oven to 350 degrees
Mix all ingredients well, grease pan (this recipe is for an average-size pie pan), press crust evenly into pan, bake 7-10 min’s (just to slightly prebake the crust)
1 hearty bunch of chard, kale or spinach (I mixed all three)
1 bunch of parsley
1 bunch of green onions (or 1/2 regular onion if you don’t have green onions)
Chop all of these ingredients or use a food processor.
Dump all greens into a large bowl and mix with:
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
4 beaten eggs
1 cup grated feta cheese
I also added about 2 tbsp of the Superfood Sprinkles here as well
Mix well. Scoop into pie crust and form the top with a spatula, pressing firmly. Sprinkle the top lightly with cinnamon. Bake for 45 minutes. Cover if edges begin to brown too quickly.
Let cool for 5 min, slice and serve with marinated olives…