Ingredients

Scale

For the spinach crust:

2 cups spinach leaves
1 egg or 2 egg whites
2 Tablespoons shredded part-skim mozzarella cheese
2 Tablespoons almond flour
1 Tablespoon grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

For the topping:

Lemon Avocado Sweet Pea Spread (from this recipe)
KerryGold Dubliner cheese, shredded
Fresh cilantro leaves, for garnish

Instructions

Preheat the oven to 425 F. Line a flat baking sheet with parchment paper or a silicon baking mat.
Put all the crust ingredients in a food process and process until smooth. Plop three or four rounds of this mixture onto the parchment about where the leaves of the shamrock would be and use a spatula to shape it, then add a bit more to make a stem for the shamrock, keeping it all about 1/4 inch thick. Bake the crust at 425 F for about 20 minutes.
Pull the crust out of the oven, top with the sweet pea spread, then with cheese. Return to the oven and bake for about 8 – 10 minutes longer or until the cheese is nicely melted and a little browned on top. Garnish with fresh cilantro and serve.

Notes

If your spinach mixture doesn’t maintain a nice shamrock shape in the oven (mine didn’t), use a knife to cut out any stray spots and make it look like a shamrock again.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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