Paleo kale-a-kopita

Paleo kale-a-kopita


paleo spanokopita 9

AKA My take on spanakopita but with kale. And yucca. And no cheese.

ALSO can I just say it’s yuca/yucca/cassava/tapioca root. I don’t know which one you call it but that’s what I’m talking about right now.

This paleo recipe may look long but I promise it really isn’t that hard. The results are sooo worth it and speak for themselves! I have this feeling once you really GET yuca, you’ll be totally hooked. Even my boyfriend, who is a self proclaimed pastry enthusiast, liked these A LOT. He started spouting off tons of ideas of things we do with it, and was very excited. I believe we may have said “Game Changer” and “Lifesaver”.

And it’s all thanks to Predominantly Paleo. AKA my new BFF. I’ve been seeing and drooling over all of her yuca creations for a WHILE now. I’ve been basically fawning over her and with good reason. She is home of the yuca pop tart, the yuca calzone, the yuca CHOCOLATE RAVIOLI and more! She also made an amazing video that is a MUST WATCH if you are going to make this, or any yucca recipe. I followed her guidance and had perfect dough on my first try. And also all of the other tries :3

I personally love using my food processor to get the job done!

paleo spanokopita (6)

So, a little about this specific recipe before we get started. It’s basically a yuca pastry pocket filled with creamed kale and baked until slightly crispy, doughy, and amazing. It’s my take on spanakopita, while staying totally free of dairy! I think spinach would also work and be amazing in this recipe, although I haven’t tried it because I’m just getting so much kale from the market lately. I changed my creamed kale recipe slightly to work better for this recipe. In the end it’s…just good.

I’m so excited to have this in my cooking arsenal now. I will be making these stuffed with meat, eggs, etc. and bringing them camping for SURE! My boyfriend suggested heating them up just a bit over the fire…I’m actually salivating and so excited.

I also want to try to make pierogies, hand pies, and so much more. Thank you again Jennifer to exposing me to this wondrous, carby root. I owe ya big time!


paleo spanokopita
How they should look pre-baking. I was able to fit all 12 on one sheet.

paleo spanokopita (7)
Annnd post baking.

Paleo kale-a-kopita

Total Time: 1 hour, 30 minutes

Number of servings: 12

Per Serving 126 calories

Fat 8 g

Carbs 11 g

Protein 3 g


Paleo kale-a-kopita


  • Crust:
  • 3 cups yuca (preparation instructions below)
  • 1/4 c avocado oil
  • Filling:
  • 1 Tbsp Bacon grease
  • 1/3 c chopped shallot or onion
  • 6 cup kale, washed, stemmed and chopped
  • 1 tsp salt
  • 1/2 c coconut milk
  • 1/2 c broth
  • 1/4 c white wine
  • 1 clove minced garlic
  • 1 egg for brushing the tops
  • sprinkle of salt


  1. For the crust: Peel the yuca with a knife and chop into large pieces. Bring a pot of water to a boil and boil the yuca until fork tender, 25 minutes. Drain.
  2. In a high power blender or food processor, put the yuca and the oil in and pulse until a dough forms. YES this is real. Check out the video I’ve linked above for full instructions on yuca courtesy of predominanty paleo.
  3. Let the dough cool for at least 15 minutes to make it more workable. Pull out any fibrous pieces from the core.
  4. MEANWHILE: while yuca is boiling, begin the kale stuffing:
  5. In a large pan over medium low heat, melt the bacon grease. Add the shallot and sauté until clear, about 3-5 minutes. Add the kale, salt, and garlic and begin cooking down, stirring occasionally.
  6. After the kale has been cooking for 5 minutes, add in the liquid ingredients. Continue occasionally stirring and cooking everything until all of the liquid has evaporated. This took me 25 minutes total. Remove from heat and set aside.
  7. Preheat the oven to 400. Line a cookie sheet with parchment paper or grease one very well. Set aside.
  8. Take the yuca and roll into approx 1 inch balls. Flatten the balls into thin circles, about 2 inches around. The dough should be about a 1/2 cm thick.
  9. Whisk the egg and add a sprinkle of salt. set aside.
  10. To assemble: Lay one circle down, stuff the middle with approx 1 Tbsp of the filling. Place another circle on top. Press the sides together with a fork, like a pie. Brush with egg. Repeat for a total of 12 hand pies.
  11. Arrange on baking sheet and bake for about 25 minutes, until the top is browned nicely.If they look done but this is not happening, feel free to broil for 1 – 2 minutes. Remove from oven and DEVOUR!

paleo spanokopita (5)


Enjoy and you are welcome. Seriously.

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  1. Oh do these ever look gorgeous! I can’t wait to try the yucca dough, I think this is going to be an amazing gluten-free option :)

  2. Can’t wait to try! But do you think I can sub out the white-wine with something non-alcoholic?

    • Yeah I think just adding a tbsp of ACV could do the trick, adding a bit of depth of flavour. Haven’t tried it though. The wine motly cooks off, its just for flavouring purposes but I understand wanting to remove it as well!

  3. Looks amazing! I have yet to experiment with yuca. Will have to add it to my try list!

  4. This Greek girl is pretty excited about this!

  5. I grew up eating yucca(cassava) and absolutely love it!! I’ve never seen it used this way but will have to try this!! These look and sound amazing.

  6. OMG, Thank you so much. I might be able to use yuca as wheat alternative for dumping dough!

  7. Jamie Miller says:

    This looks so delicious! I too have been dooling over all the recipes posted by Predominately Paleo lately. Yum, yum.

    And the recipe doesn’t look too complicated. But the amount of kale, six cups, is quite surprising!

    • The kale shrinks down a lot when you cook it. If you buy a large bunch it will produce a lot of kale! In the end there is only about 1 or 2 cups of filling though.

  8. I am dying to try yuca dough recipes but having a tough time finding it here in Calgary. Any suggestions?

    • Do you have any ethnic grocery stores? Apparently thats a good place to look although I can find mine in a normal grocery store around the other tropical vegetables.

  9. I can’t wait to try these, except I’ll probably use olive oil to sauté the filling veggies. One thing I noticed though, the ingredient list calls for bacon grease, and the instructions say duck fat. Doesn’t matter to me since I’m vegetarian and wouldn’t use either, but may cause confusion to others.

  10. i tried making these today but it was a total disaster. the dough was so sticky that i could not make patties at all. everything was just a big mess on a baking sheet. i’m so sad!

    • i figured i’d comment back and say after i tried them, they tasted amazing! looks aren’t everything! haha

      • lol! well I’m glad it wasn’t a total waste! That would be real sad. If you try again boil them a liiiiittle bit less. It should help the stickiness factor.

  11. I made these with spinach instead and they were wonderful! Great recipe! I did find I had much more liquid than needed, I think because the spinach wilts down much more than kale, so if you sub with spinach I think you could get away with half as much of the liquid ingredients. Next time I would also add a sprinkle of good salt directly into the dough ( next time is today!)


  1. […] Another fun recipe I’ve made with yuca is my paleo kale-a-kopita. […]

  2. […] has also created a recipe for what she calls paleo kale-o-kapita that sounds delicious and is on my “to try” list! Both of these recipes are also […]

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