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WORLD’S BEST GREEK VEGAN SPANAKOPITA #DeliciousFood #Recipes #Food #HealthyRecipes

#Breakfast #Dinner #Lunch #Yummy #Diet #NutritionThis 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!


So feta is really just salt and tang. As much as I am against pretend feta (there is no recipe out there that comes close) in this recipe all I needed to do was recreate the flavor because the texture is simply a ricotta like mixture.

The flavor was easy, white vinegar gave the tang I needed and salt gave it that authentic saltiness. I left out the egg because you really don’t need it for texture, but the rest of the recipe I followed as is.

World's Best Greek Vegan Spanakopita Recipe
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
  1. Preheat the oven to 350 F/ 175 C.
  2. In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
  3. Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
  4. Add dill and parsley and mix well. Put the mixture in a large bowl.
  5. 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.
  6. Pour the cashew “feta” mixture into the bowl with the spinach and mix well.
  7. Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
  8. Brush the bottom of a 9x13-inch baking pan with a little bit of oil.
  9. Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.
  10. You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.
  11. After you have used half of the sheets, spread the spinach mixture on top.
  12. Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.
  13. When done, cut into squares.
  14. Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.
  15. Let it cool completely before cutting through and serving.
Recipe Notes
  • Any kind of phyllo (filo) sheets will work but I find the thicker ones are quicker and easier. If you can find a package that says “thick” or “#9 thick” then get those.
  • If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
  • If you want to keep this oil free, sauté with broth and you can try to use a version of the trick I used in my Vegan Baklava to get the phyllo crispy. It called for Aquafaba mixed with almond butter and maple syrup since it's a dessert, but you can try it with just the aquafaba or the Aquafaba and almond butter. It’s better with the oil, but if you want to make this oil free, the aquafaba should work like it did in the baklava recipe. Keep in mind that the phyllo dough still has some oil in it.
  • This makes 24 pieces, each piece is a serving in the nutrition info.
Nutrition Facts
World's Best Greek Vegan Spanakopita
Amount Per Serving
Calories 107Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 170mg7%
Potassium 121mg3%
Total Carbohydrates 13g4%
Dietary Fiber 0g0%
Sugars 0g
Protein 3g6%
Vitamin A28.5%
Vitamin C6.5%
Calcium1.8%
Iron4.6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Adapted : WORLD’S BEST GREEK VEGAN SPANAKOPITA @ veggiesdontbite
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