If you love savory, flaky pastries, this Greek Vegan Spanakopita is bound to become a favorite! Packed with spinach, herbs, and a crispy phyllo crust, it’s hard to resist, as proven when my hubby and I devoured nearly half in one sitting. Ready to bring the flavors of Greece to your kitchen? Let’s get started!
Ingredients:
- 1 package phyllo dough (16 oz, thawed overnight in the fridge)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach (or 1 1/2 pounds frozen, thawed and drained)
- 1/2 cup fresh dill, chopped (or 1/4 cup dried)
- 1/4 cup fresh parsley, chopped
- 1/2 cup nutritional yeast
- 1/2 cup vegan feta cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup water (for sealing phyllo sheets)
Instructions:
1. Prepare the Filling:
Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Add the garlic and cook for an additional minute.
Cook the Spinach: Add fresh spinach to the skillet and cook until wilted and any moisture evaporates. If using frozen spinach, make sure to squeeze out as much moisture as possible before adding it.
Mix the Filling: Remove the skillet from heat and stir in the dill, parsley, nutritional yeast, vegan feta (if using), salt, pepper, and nutmeg. Mix well and let it cool slightly.
2. Assemble the Spanakopita:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Phyllo Dough: Unroll the phyllo dough and cover with a damp towel to prevent drying out. Brush a 9×13-inch baking dish with olive oil.
Layer Phyllo Sheets: Lay a sheet of phyllo dough in the dish and lightly brush with olive oil. Repeat with 6-8 sheets, brushing each one with oil. This will form the base for the filling.
Add the Filling: Spread the spinach filling evenly over the phyllo layers.
Top with More Phyllo: Layer another 6-8 sheets on top, brushing each with oil. Seal the edges by folding any overhanging phyllo inward.
3. Bake the Spanakopita:
Bake: Place the Spanakopita in the oven and bake for 35-45 minutes, or until golden brown and crispy on top.
Cool and Serve: Allow the Spanakopita to cool for a few minutes before cutting into squares. This helps the filling set for easier serving.
Tips for Success:
- Handle phyllo dough carefully to prevent tearing and drying out. Always keep unused sheets covered with a damp towel.
- Drain spinach well: Remove as much moisture as possible from the spinach to avoid a soggy filling.
- Customize: Feel free to tweak the herbs and seasonings to suit your taste. You can add a hint of lemon zest for extra freshness.
Why This Vegan Spanakopita is the Best:
Continue reading next Page, Just click page “2” below
