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
Indulge in this flavorful and nutritious Greek vegan spanakopita for a delightful dining experience!
This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you’ve ever had!
PREP TIME 30minutes mins
COOK TIME 1hour hr 10minutes mins
TOTAL TIME 1hour hr 40minutes mins
SERVINGS 24
CALORIES 107 kcal
