Pork Spanakopita Patties
with Tzatziki & Tomato Salad
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
We say spanakopita and you see a savoury spinach and feta pastry, right? We see keto possibilities, by putting wilted greens into browned pork patties with almond flour and Greek seasonings. It's completed with creamy tzatz and a freshly minted cherry tomato salad.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 14g Mint
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 30ml Red wine vinegar
- 30g Almond flour
- 60g Garlic-cucumber yogurt (tzatziki)
- 90g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Almonds • Eggs • Milk • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
52 g
Saturated Fat
16 g
Sodium
780 mg
Total Carb
16 g
Sugars
6 g
Protein
51 g
Fibre
5 g
Preparation
Sauté the spinach
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach and sauté, 1 to 2 min., until wilted.
- Transfer to a cutting board and roughly chop.
- Wipe out and reserve the pan.
Prepare the patties
- In a large bowl, crumble the cheese.
- Add the pork, 1 egg (double for 4 portions), the spinach, almond flour, spices and S&P.
- Form into 6 small patties (double for 4 portions).
Cook the patties
- In the reserved pan, heat a drizzle of oil on medium.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the tomato salad
- Meanwhile, halve the tomatoes.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the vinegar (start with ½), a drizzle of oil and S&P.
- Add the tomatoes and mint; toss well.
Plate your dish
- Divide the patties and tomato salad between your plates.
- Dollop with the tzatziki. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
