Spanakopita Pie

By mdancause

Ingredients

• 1 batch ‘pulled’ lamb (recipe, below)
• 2 medium zucchini (or 6 small ones)
• 3 bunches Spinach or Chard
• 1 bunch fresh Basil leaves (optional)
• 1 tablespoon Oregano
• 1/4 cup Coconut Oil or Bacon Fat

Details

Servings 1
Adapted from petra8paleo.wordpress.com

Preparation

Step 1

Advance prep: The morning or night before, put the lamb shanks & bacon in the slow cooker.

Preheat oven to 350.

Slice the zucchini into rounds on the thinnest setting of a mandolin slicer. This is your filo pastry.

Grease a large baking dish or casserole with 1 tablespoon of the fat. Line sides & bottom of the dish with zucchini rounds.

Using another tablespoon of fat, wilt the greens, with the basil, if using, and the oregano. For chard, chop the chard stems finely & saute them briefly before adding the greens.

When the greens are wilted, add the pulled lamb to the pan & stir to combine.

Put half the greens & lamb mixture in the zucchini-lined baking dish.

Add a layer of zucchini slices, then the remaining greens & lamb.

Finish with a double layer of zucchini slices.

At this point you can cover the pie & refrigerate it for later.

Melt the remaining 2 tablespoons of fat & drizzle it over top.

Bake for 50 minutes.




8-10 slices bacon
4 lamb shanks
2 tablespoons coarse salt (Himalayan or ‘alaea)
Lay 4-5 bacon slices in the bottom of your slow cooker. Rub the shanks all over with the salt & arrange them in the slow cooker, bones tilting upwards. Lay the remaining 4-5 bacon slices over the shanks.

Cook on low overnight or for 8 hours.

Remove the meat form the bones & pull it apart with 2 forks, like pulled pork. Season with the warm, salty fat from the slow cooker.