Gluten-free | Grain-free | Dairy-free | Low-carb | Vegan | AIPI turned an old favorite into an allergen-friendly, delicious side or snack that you will love and have so much fun making. Using coconut wraps to replace phyllo dough, made this an easy swap to just add filling to!
2.5oz.fresh baby spinachroughly chopped (1/2 a plastic box usually)
2scallionschopped finely (use green and white)
1bunch fresh parsleychopped
1bunch fresh dillchopped
Sea saltdried oregano, pepper to taste
2Tbspcoconut cream (top of full-fat coconut milk can, refrigerated)I use Thai brand, anything as long as it gets firmer in the fridge will be fine
12coconut wrapswill need 2 packages of 7
extra virgin olive oilfor brushing
Preheat oven to 350f degrees and prep a baking sheet with a rack on top.
Rice the cauliflower in a food processor, it's best to use FRESH cauliflower instead of frozen or frozen rice to minimize the amount of water. You'll use the raw, fresh cauliflower rice in the filling. Set aside.
Combine chopped fresh spinach (again, not frozen - too much liquid), with all the herbs and seasonings in a large mixing bowl.
Add cauliflower rice to the greens and toss together with a large spoon.
Lastly, add in the coconut cream and mix the entire thing together with your hands (the coconut cream will stick to a spoon, so get those hands dirty!)
Place the mixture in the fridge, covered (or it'll stink everything up!) until you need it again.
Prep the Coconut Wraps by removing from their package. They should be flexible *if they're dry (perhaps old or not sealed well), they'll crack if you fold them - you can dip them in water a few times and dry them off to help with this.*
Stack all your coconut wraps on top of one another, evenly. With a sharp knife, slice them in half as evenly as you can.
(Watch video to see how I stick them together and wrap them) Wet your hands with water and just stick the two strips together to form one long strip. I made the length of the strip approx. 12 inches so there will be a couple of inches overlap when you stick them together and this way it will wrap the same amount of times for all of them.
Do this to all of your wraps and allow them some time to stick together. Next, remove your filling from the fridge and place 2 Tbsp. of filling at the top left corner of a strip.
Proceed to wrap in a triangle moving down the strip (watch video for demo) and stick the filling back in as it inevitably will trickle out a bit. Have patience, and practice - it will go faster the more you do it!
Stick the final fold with a little water and hold down with a little bit of pressure (not too much or you'll squeeze the filling too much).
Lastly, brush olive oil on the front and back of your spinach pies with a single coat to get browned and a little crunchy.
Place pies directly onto the baking rack, seam side down, and bake for 10 minutes in the middle rack of your oven. Check them at the 10-minute mark and if you'd like them a little browner, you can broil for just 30 seconds or so (watch them - or they'll burn too fast).
Serve right away! Optionally dip them in more coconut cream, use as an appetizer, side or snack! They store well in the fridge for a few days and are easy to re-heat the same way you cooked them - on 350f, for just a few minutes until warm again.
Paleo Greek Spinach Pie (Spanakopita) https://foodbymars.com/paleo-greek-spinach-pie-grain-free-dairy-free-aip-friendly/