Gluten-Free Dairy-Free Spanakopita by @le.renard.et.les.raisins

1h

6 servings

🫘

180 g

Red lentils

🥬

400 g

Frozen spinach

🌿

5 ml

Dill

🧅

2

Onion

🌱

150 g

Sunflower seeds

🍎

15 ml

Cider vinegar

🥥

200 g

Coconut cream

🫘

100 g

Tofu

🫒

45 ml

Olive oil

🫙

2.5 ml

Baking powder

🌱

45 ml

Mixed seeds

🧂

12 ml

Salt

⚫

1.3 ml

Black pepper

  1. Rinse
    • red lentils

    Rinse the red lentils several times with cold water. Soak them in plenty of cold water for at least 240 minutes or overnight.

  2. Soak
    • sunflower seeds
    • Red lentils

    Cover the sunflower seeds with water. Soak them while the lentils soak.

  3. Drain
    • red lentils

    Drain the soaked red lentils thoroughly. Add them to the blender.

  4. Add
    • coconut cream
    • tofu
    • olive oil

    Add coconut cream, tofu, 3 tablespoons olive oil and baking powder to the blender. Add 1/2 teaspoon salt and black pepper.

  5. Blend
    • red lentils
    • coconut cream
    • tofu

    Blend the lentil mixture until completely smooth. Set the mixture aside.

  6. Peel
    • onion
    • olive oil

    Peel and thinly slice the onions. Heat a little olive oil in the frying pan over medium-high heat.

  7. Sauté
    • onion
    • frozen spinach

    Sauté the onions for 3 to 5 minutes. Add the frozen spinach and stir.

  8. Cook
    • frozen spinach

    Cover the pan and cook the spinach for 5 minutes. Continue until its excess water has evaporated.

  9. Drain
    • sunflower seeds
    • apple cider vinegar
    • salt

    Drain the sunflower seeds and add them to the small food processor. Add apple cider vinegar and 1 teaspoon salt.

  10. Pulse
    • sunflower seeds
    • apple cider vinegar
    • salt

    Pulse the sunflower seed mixture into small crumbles. Stir the crumbles and dill into the spinach.

  11. Cook
    • frozen spinach
    • onion

    Cook uncovered for 3 to 5 minutes if liquid remains. Preheat the oven to 180°C / 350°F.

  12. Line
    • red lentils
    • coconut cream
    • tofu

    Line a 26 x 20 cm / 10 x 8 inch baking dish with baking parchment. Spread two-thirds of the lentil mixture across the dish.

  13. Spread
    • frozen spinach
    • onion
    • sunflower seeds

    Spread the spinach filling over the lentil layer. Cover it with the remaining lentil mixture.

  14. Sprinkle
    • mixed seeds

    Sprinkle mixed seeds over the top if desired. Bake for 45 minutes at 180°C / 350°F.

  15. Slice

    Rest the baked spanakopita for 10 minutes. Slice into 6 portions and serve.

  16. Bake

    Bake for 45 minutes at 180°C.

Gluten-Free Dairy-Free Spanakopita by @le.renard.et.les.raisins

1h

6 servings

🫘

180 g

Red lentils

🥬

400 g

Frozen spinach

🌿

5 ml

Dill

🧅

2

Onion

🌱

150 g

Sunflower seeds

🍎

15 ml

Cider vinegar

🥥

200 g

Coconut cream

🫘

100 g

Tofu

🫒

45 ml

Olive oil

🫙

2.5 ml

Baking powder

🌱

45 ml

Mixed seeds

🧂

12 ml

Salt

⚫

1.3 ml

Black pepper

Preparation Steps

  1. Step 1/16

    Rinse the red lentils several times with cold water. Soak them in plenty of cold water for at least 240 minutes or overnight.

    🫘red lentils
    🥣large bowl
    🧺fine-mesh strainer

  2. Step 2/16

    Cover the sunflower seeds with water. Soak them while the lentils soak.

    🌱sunflower seeds
    🥣large bowl

  3. Step 3/16

    Drain the soaked red lentils thoroughly. Add them to the blender.

    🫘red lentils
    🧺fine-mesh strainer

  4. Step 4/16

    Add coconut cream, tofu, 3 tablespoons olive oil and baking powder to the blender. Add 1/2 teaspoon salt and black pepper.

    🥥coconut cream
    🫘tofu
    🫒olive oil
    🫙baking powder
    🧂salt
    ⚫black pepper
    🥄measuring spoons

  5. Step 5/16

    Blend the lentil mixture until completely smooth. Set the mixture aside.

    🫘red lentils
    🥥coconut cream
    🫘tofu
    🫒olive oil
    🫙baking powder
    🧂salt
    ⚫black pepper
    🥣large bowl

  6. Step 6/16

    Peel and thinly slice the onions. Heat a little olive oil in the frying pan over medium-high heat.

    🧅onion
    🫒olive oil
    🔪knife
    🪵cutting board
    🍳frying pan

  7. Step 7/16

    Sauté the onions for 3 to 5 minutes. Add the frozen spinach and stir.

    🧅onion
    🥬frozen spinach
    🍳frying pan
    🥄spatula

  8. Step 8/16

    Cover the pan and cook the spinach for 5 minutes. Continue until its excess water has evaporated.

    🥬frozen spinach
    🍳frying pan
    🥄spatula

  9. Step 9/16

    Drain the sunflower seeds and add them to the small food processor. Add apple cider vinegar and 1 teaspoon salt.

    🌱sunflower seeds
    🍎apple cider vinegar
    🧂salt
    🧺fine-mesh strainer
    🥄measuring spoons

  10. Step 10/16

    Pulse the sunflower seed mixture into small crumbles. Stir the crumbles and dill into the spinach.

    🌱sunflower seeds
    🍎apple cider vinegar
    🧂salt
    🌿dill
    🥬frozen spinach
    🍳frying pan
    🥄spatula

  11. Step 11/16

    Cook uncovered for 3 to 5 minutes if liquid remains. Preheat the oven to 180°C / 350°F.

    🥬frozen spinach
    🧅onion
    🍳frying pan

  12. Step 12/16

    Line a 26 x 20 cm / 10 x 8 inch baking dish with baking parchment. Spread two-thirds of the lentil mixture across the dish.

    🫘red lentils
    🥥coconut cream
    🫘tofu
    🫒olive oil
    🫙baking powder
    🍳ovenproof baking dish
    📜baking parchment
    🥄spatula

  13. Step 13/16

    Spread the spinach filling over the lentil layer. Cover it with the remaining lentil mixture.

    🥬frozen spinach
    🧅onion
    🌱sunflower seeds
    🌿dill
    🫘red lentils
    🥥coconut cream
    🫘tofu
    🍳ovenproof baking dish
    🥄spatula

  14. Step 14/16

    Sprinkle mixed seeds over the top if desired. Bake for 45 minutes at 180°C / 350°F.

    🌱mixed seeds
    🍳ovenproof baking dish

  15. Step 15/16

    Rest the baked spanakopita for 10 minutes. Slice into 6 portions and serve.

    🔪knife
    🪵cutting board

  16. Step 16/16

    Bake for 45 minutes at 180°C.

Composition

Ingredients

Types

Legumes, Vegetables, Herbs, Seeds, Plant-based dairy, Soy products, Fats and oils, Leavening agents, Seasonings

Ingredients

Red lentils, Frozen spinach, Dill, Onion, Sunflower seeds, Cider vinegar, Coconut cream, Tofu, Olive oil, Baking powder, Mixed seeds, Salt, Black pepper

Notes

Dill (fresh or dried, optional), Onion (1 to 2 depending on size), Cider vinegar (dairy-free), Mixed seeds (optional, of your choice), Salt (for the lentil cream, for the sunflower seed mixture), Black pepper (to taste, for the lentil cream)

Allergens

Sunflower seed allergy, Coconut allergy, Soy, Seed allergy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Lactose-free, Plant-based

Calories

475 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 39g, Fat: 30g, Fiber: 11g, Sugars: 4g, Saturated fat: 12g

Nutritional Information

Minerals

Iron: 6.1mg, Calcium: 125mg, Potassium: 780mg, Magnesium: 122mg

Vitamins

Vitamin K: 300mcg, Vitamin A: 510mcg RAE, Vitamin C: 10mg, Folate: 190mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large bowl, fine-mesh strainer, knife, cutting board, frying pan, spatula, ovenproof baking dish, baking parchment, measuring spoons

Appliances

Blender, Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Brunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Creamy, Tender, Crisp-edged, Moist

Flavors

Savory, Tangy, Earthy, Herbal, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Freeze individual portions in airtight containers,Thaw overnight in the refrigerator before reheating)