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Vegan Kale Spanakopita

URL: https://ohmyveggies.com/vegan-kale-spanakopita/

Ingredients

Cashew Feta

  • 1 cup raw cashews, soaked in water for 4-8 hours
  • Juice of 1 lemon lemon
  • 2 tablespoons unflavored soy or almond milk

Kale Filling

  • 1 pound kale, stems removed and chopped
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • Juice of 1 lemon lemon
  • 2 green onions chopped
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Pastry

  • ¼ cup olive oil
  • 24 sheets phyllo pastry

Instructions

  1. Prepare the cashew feta by blending soaked cashews into a thick paste, then adding lemon juice and soy or almond milk until smooth.
  2. Steam the kale in boiling water until wilted, then drain.
  3. Sauté onion in olive oil until softened, add garlic, then mix in the kale, lemon juice, green onions, salt, pepper, and cashew feta.
  4. Preheat the oven to 400°F and grease a baking dish with olive oil.
  5. Layer 8 sheets of phyllo pastry in the dish, brushing each with olive oil.
  6. Spread half of the kale filling over the phyllo, layer another 8 sheets of phyllo with olive oil, then add the remaining kale filling.
  7. Top with the last 8 sheets of phyllo, brushing the top with olive oil.
  8. Bake for 20-25 minutes until golden brown, then cut into squares and serve.

Nutrition Facts (estimated)

Servings
6-8
Calories
3643
Total fat
91g
Total carbohydrates
606g
Total protein
85g
Sodium
5769mg
Cholesterol
0mg

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