Greek Vegan Spanakopita
Ingredients
The filling
-
12
ounces
fresh spinach, chopped
-
1
bunch
scallions, chopped
-
¼
cup
dill
-
¼
cup
parsley
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
cup
vegan feta cheese
The phyllo layers
-
1
pound
phyllo sheets
-
⅙ - ⅓
cup
olive oil for brushing
-
as needed
amount
olive oil or veggie broth for sautéing
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté scallions in olive oil or broth until soft, about 2 minutes.
- Add spinach, salt, and pepper, and sauté until wilted, about 5 minutes.
- Turn off the heat and mix in dill and parsley.
- In a food processor, blend cashews, vinegar, water, and salt to make the vegan feta.
- Combine the spinach mixture with the vegan feta in a large bowl.
- Prepare the phyllo sheets by cutting them to fit the baking pan.
- Brush the bottom of a 9x13-inch baking pan with olive oil.
- Layer half of the phyllo sheets, brushing each with olive oil.
- Spread the spinach mixture over the phyllo layers.
- Top with the remaining phyllo sheets, brushing each with olive oil.
- Cut into squares and bake for 60-70 minutes until golden brown.
- Let cool completely before serving.
Nutrition Facts (estimated)
Servings
24
Calories
107
Total fat
4g
Total carbohydrates
13g
Total protein
3g
Sodium
170mg
Cholesterol
0mg
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