Wild Stinging Nettle and Mushroom Spanakopita

From the first signs of nettles on the coast until they have all gone to seed, we process many baskets full just for this recipe. By lightly steaming, vacuum packing and freezing nettles, we are able to create this favourite dish year round.

Makes 24


10 cups fresh nettles*

2 Tbsp olive oil

3 leeks, minced

2 cups mushrooms, chopped. Wild if you can get them!

3 garlic cloves, minced

1 cup sprouted cashews or raw, soaked 1 hour, rinsed & drained

3 Tbsp nutritional yeast

3 Tbsp fresh dill or 1 Tbsp dried

Sea salt and fresh cracked pepper to taste

1 package phyllo dough ~layer with two tea towels. One dry against the phyllo   and a damp one on top to keep from drying out

1/4 – 1/2 cup olive oil


  1. Steam nettles until soft – drain, squeeze excess water and chop. (Save water and drink as a deeply nourishing tonic) and be sure to wear gloves
  2. While you are steaming the nettles, sauté the leeks in olive oil over medium heat until softened. Add salt, garlic and mushrooms, sauté 10 minutes or until liquid evaporates.
  3. Soak cashews for 1/2 hour, drain and combine with nutritional yeast, lemon juice, 1/2 tsp salt and enough water to combine. Blend until smooth.
  4. Combine all ingredients and let cool.
  5. Take one sheet of phyllo and brush with olive oil, layer one more and repeat olive oil. Cut into 4 equal strips.
  6. Place 3 Tbsp of filling at the bottom corner and roll in triangles edge to edge. (there should be a diagram on the phyllo packaging)
  7. Brush top with olive oil and repeat with remaining ingredients.
  8. Bake at 375°F until browned approximately 30 minutes.

These can be made and frozen uncooked on a parchment lined cookie sheet, then transferred to an airtight container for up to 3 months. Proceed with baking right from the freezer.

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