It’s like Spanikopita! Only it’s not!
The other evening I was having a lovely dinner out with my uncle and cousin. At one point or another, we ended up talking about food and cooking and entertaining. ..Well, at several points we ended up discussing these topics 😉 Anyway, how can you entertain without appetizers and cocktail hour type eats?! Most of these lovely foods are not paleo in the least. My uncle challenged me to create grain-free appetizers, so here is my first one! Paleo, non-dairy, grain-free Spanikopita. The main ingredients in Spanikopita are spinach, cheese, and phylo dough. 2/3 are a no-no. What is Paleo and thin and able to wrap, I asked myself… Prosciutto!
>Makes 32 pieces
>Prep time: 25
>Cook time: 6
2C chopped kale
1C riced cauliflower (put about a 1/4 head of cauliflower in a food processor to get it ‘riced’
2 small sliced shallots
1 tsp chopped garlic (~2 cloves)
2 scallions chopped green & white bits
1/2 tsp cinnamon
1/4 tsp nutmeg
Cacked black pepper (be liberal)
16 pieces of proscuitto (each cut in half)*
1tbsp Pinole nuts
Ghee 2 tbsp
1/2C full fat canned coconut milk
1tbsp+1tsp arrowroot powder
1tbsp chopped parsley
1. In a pan on low heat, add your pinoles. Roast for 1-2 mintues, until they begin to get a light brown color. Mix continually. Take nuts out and put aside. (Will use this pan later as well).
2. Add 2 tbsp ghee into large pan on medium heat with garlic & onions & salt & pepper & cinnamon. Mix around for 5 or so minutes, until the onions begin to get translucent.
3. Add the scallions and riced cauliflower. Leave for 3 minutes and mix occasionally.
4. Add kale and mix around. Put the lid on for 3-5 minutes.
5. Mix and add spinach and mix again. Put the lid on for 8-10 minutes and add your chopped parsley.
6. While your spinach is wilting, in a small bowl, whisk your coconut milk and arrowroot powder for 3 minutes, until there are no lumps. Whisk in your nutmeg.
7. Your spinach should now be mostly wilted. Add in your nuts and coconut milk mixture. Mix until its evenly distributed. Turn the heat off.
8. Take 1 piece of proscuitto and cut in half. Add 2 tsp spinach mixture into the center of the. Fold up the ends and flip over to make a triangle. Place on a (foil lined) baking sheet. Repeat until mixture/prosciutto is gone.
9. Place in the broiler to crisp up the prosciutto for 3 minutes, then rotate the pan and put in for an additional 3 minutes.
10. Use a paper towel to remove excess grease. Let cool and enjoy 🙂
*Make sure the prosciutto you get isn’t super salty… I made another batch that was overwhelmingly salty. Taste is before you make them all!