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This vegan twist on the classic Greek spanakopita recipe takes the traditional dish to a whole new level of flavor and deliciousness. Packed with fresh spinach, herbs, and a homemade vegan feta cheese, this spanakopita is sure to become a favorite in your household.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 24
Calories: 107 kcal
Ingredients:
12 ounces fresh spinach, chopped (or a mix of spinach and chard)
1 bunch scallions, chopped
1/4 cup dill
1/4 cup parsley (flat-leaf or Italian)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Olive oil or vegetable broth for sautéing
1 pound phyllo (filo) sheets
1/6 – 1/3 cup olive oil for brushing phyllo (filo)
1 cup vegan feta cheese (store-bought or homemade)
Instructions:
Preheat the oven to 350°F (175°C).
Prepare the Spinach Mixture: In a skillet, sauté the scallions in olive oil or broth until soft. Add chopped spinach, salt, and pepper, and cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
Prepare the Vegan Feta: If making homemade vegan feta, blend cashews, vinegar, water, and salt in a food processor until coarsely chopped. Add the vegan feta to the spinach mixture and mix well.
Brush Phyllo Sheets: Brush the bottom of a 9×13-inch baking pan with olive oil. Layer half of the phyllo sheets in the pan, brushing each sheet with olive oil before adding the next.
Add Spinach Mixture: Spread the spinach and feta mixture evenly over the phyllo sheets in the pan.
Layer Remaining Phyllo Sheets: Top the spinach mixture with the remaining phyllo sheets, brushing each sheet with olive oil.
Bake: Bake the spanakopita for 60-70 minutes, or until golden brown on top. Let it cool completely before cutting into squares and serving.
Notes:
Frozen spinach can be used instead of fresh, but be sure to squeeze out excess water after thawing.
Thicker phyllo sheets work best for this recipe.
To make it gluten-free, use gluten-free phyllo dough or alternative options like gluten-free puff pastry or tortillas.
If making homemade vegan feta, soak cashews before blending.
For an oil-free version, sauté vegetables with broth and experiment with alternative methods to crisp up the phyllo, such as using aquafaba.
This recipe makes 24 servings, with each serving being a piece.
The spinach mixture can be prepared in advance for convenience.
Nutrition Information (per serving):
Calories: 107kcal
Carbohydrates: 13g
Protein: 3g
Fat: 4g
Saturated Fat: 0g
Sodium: 170mg
Potassium: 121mg
Fiber: 0g
Sugar: 0g
Vitamin A: 1425IU
Vitamin C: 5.4mg
Calcium: 18mg
Iron: 0.8mg
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