This delicious vegetarian dish can be served as a meal or a side dish (depending on how much you eat!). It is an AMAZING dish, seriously, it’s flaky, nutty, crunchy and gooey all in one!
I got the basic recipe from fat free vegan kitchen, and made a few delicious changes.
Ingredients
- 1 medium sized onion chopped
- 1 cup quartered artichoke hearts
- 24 oz baby spinach washed (2 packages)
- 1 clove garlic chopped or pressed
- 1 large ripe tomato sliced thin
- 1/4 cup chopped black olives (omit for yeast-free)
- 3/4 cup slivered almonds
- 1/2 cup black beans (drained or re-hydrated)
- salt to taste
- 1 tsp oregano
- 1 tsp cumin
- 1 dash celery salt
- cayenne to taste
- black pepper to taste
- olive oil spray
- 1 package egg roll wrappers
- If you’re not a vegetarian you can add 1/2 lb sausage or ground turkey and dashes of parmesan cheese. You probably want to omit the beans if you use meat.
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- Preheat oven to 350 degrees F.
- In a deep skillet with a lid brown onions, garlic and the rest of the spices in a few tablespoons of water. If you are adding meat you should cook it with the onion and spices.
- Add the spinach and cover, if the spinach wont all fit in the pan put as much as you can in and cover for a minute or so until it cooks down. Then you should be able to add the rest. Don’t let the spinach cook dry, add a bit of water to the skillet if necessary. Cook until all of the spinach is wilted and soft. Remove from the heat. Stir in olives, beans, artichoke hearts, 1/2 of the almonds and if you are using it the cheese. Set the mixture aside.
- Spray a 13″x9″ baking dish with the oil, make a full layer of egg roll wrappers on the bottom of the pan, spraying the top of each sheet lightly with the oil. You should make the bottom about 4-6 sheets deep. Cover the dough with 1/2 of the spinach mixture, spread out the tomato slices evenly and them cover with the other half of the mixture. Lay out the rest of the egg roll wrappers on top of the mixture, sprinkle the almond slivers in between the layers, saving some for the top. Spray the top of each sheet of dough as you go so as not to leave any un-oiled spots, try to make the top about 6 sheets thick. Cut the spinach bake before you put it in the oven to prevent the dough from breaking when it’s ready to serve.
- Bake for 35 minutes or until the dough is nicely browned, enjoy!
It sounds like a complicated recipe but it really isn’t any more than 10 -15 minutes of prep.
**Note to self DO NOT ADD BROCCOLI RABE (it tastes horrible in this)**
