Vegan Spanakopita
Ingredients
The filling
-
2
tbsp
olive oil
-
1
medium
white onion, finely chopped
-
2 ½
cups
leek, finely chopped
-
1 ½
cups
green onion, finely chopped
-
1
cup
fresh dill
-
1
cup
fresh parsley
-
½
cup
fresh mint
-
¼
cup
nutritional yeast
-
2
tbsp
vegetable stock paste
-
900
g
fresh spinach
-
1
cup
vegan feta
The dough
For serving
-
1
cup
Easy Greek Tzatziki Sauce
Instructions
- Thaw the phyllo dough in the fridge the night before.
- Heat olive oil in a large pot for 30 seconds.
- Sauté onions and leeks until caramelized and golden brown, about 10 minutes.
- Add green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste, cooking for 2 minutes until wilted.
- Stir in spinach and cook until moisture is gone.
- Mix in vegan feta and let it cool for 10 minutes.
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- Melt vegan butter and keep it ready for brushing the phyllo.
- Lay out one sheet of phyllo, brush with melted butter, and repeat with 3 more sheets.
- Cut the layered phyllo into 4 long strips.
- Place about 2 tbsp of filling 1-2 cm from the edge of a strip.
- Roll the phyllo over the filling, creating a triangle fold.
- Continue folding diagonally to form a triangle until the strip is used.
- Arrange on a baking tray and brush with melted butter.
- Repeat until all filling is used.
- Bake for 20-25 minutes until golden brown and crisp.
- Serve with tzatziki.
Nutrition Facts (estimated)
Servings
20-24
Calories
92
Total fat
4.6g
Total carbohydrates
9.7g
Total protein
5.1g
Sodium
195mg
Cholesterol
8.9mg
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