World's Best Greek Vegan Spanakopita
Saturday, August 17, 2019
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!
Ingredients
12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
¼ cup dill
¼ cup parsley , either kind works but I use Italian flat leaf
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Olive oil or veggie broth for sautéing
1 pound phyllo (filo) sheets (if you can find the thick ones use those)
1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
“Feta” filling:
1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
2 tablespoons distilled white vinegar
1 tablespoon water
¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
Instructions
Preheat the oven to 350 F/ 175 C.
In a skillet brown the 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.
Add dill and parsley and mix well. Put the mixture in a large bowl.
In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
Pour the cashew “feta” mixture into the bowl with the spinach and mix well.
Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
A little trick, cut the phyllo (filo) long ways to fit the length of your pan, cut it while it is still wrapped in the package to make it easy.
Full instructions recipe visit: https://www.veggiesdontbite.com
Ingredients
12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
¼ cup dill
¼ cup parsley , either kind works but I use Italian flat leaf
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Olive oil or veggie broth for sautéing
1 pound phyllo (filo) sheets (if you can find the thick ones use those)
1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
“Feta” filling:
1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
2 tablespoons distilled white vinegar
1 tablespoon water
¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
Instructions
Preheat the oven to 350 F/ 175 C.
In a skillet brown the 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.
Add dill and parsley and mix well. Put the mixture in a large bowl.
In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
Pour the cashew “feta” mixture into the bowl with the spinach and mix well.
Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
A little trick, cut the phyllo (filo) long ways to fit the length of your pan, cut it while it is still wrapped in the package to make it easy.
Full instructions recipe visit: https://www.veggiesdontbite.com