Plastos Greens Pie from Trikala, Greece

So this savory pita (or pie) recipe is a traditional recipe from my husbands’ hometown of Trikala, Greece.
It is called “plastos” which literally means fake! So this a fake out spanakopita.

The usual spanakopita is more labor intensive because these women would create their own multi-layered wheat based phyllo dough. Imagine working all day, and needing to come home and quickly whip up a nutritious meal for your large family. Sound familiar?

This pie traditionally used corn meal as the crust. To make this keto, I subbed that for almond flour. Absolutely the only substitution needed to cut the carbs on this one!

3 ounces package of super greens by Organic Girl
Or any other dark leafy greens mixture in season like spinach or chard.
1 bunch of parsley
1 bunch of dill
1 bunch of mint
1 bunch of scallions

1 cup crumbled Greek feta cheese
1 & 1/4 cups superfine almond flour
1/4 cup extra virgin Greek olive oil
3 ounces of butter
1/2 cup water
Salt & pepper

Rinse and chop up all of your greens. Drain in a colander. In a large bowl, toss then with salt, pepper and olive oil. Set aside.

For the base of the crust:
1 1/2 cup almond flour
1/4 cup of olive oil. 1/4 cup water.
Salt & pepper.

Your mixture should be a tight ball of dough. You are going to press it into the buttered pie pan. If it is too loose, add a little more almond flour.

Then add the greens and feta mixture on top of the pressed crust.

For the top:
1/2 cup almond flour
1/2 cup water
Salt & pepper

This mixture should resemble pancake batter.
pour this over the greens. It’s OK if the greens mixture peaks through. Then drizzle a little bit of olive oil. And take pieces of butter and place them sporadically on top.

Bake for an hour or until golden brown at 375 F.

Refreshing and delicious! So easy to make and looks impressive!

I love this with my eggs at breakfast!

With my wonderful mother in law Georgia, who was truly a master in the kitchen & who taught me quite a few recipes. In particular very special regional recipes from Trikala, her hometown. She passed away a few years ago, and I miss her dearly.

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