Vegan Spanakopita
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
40 mins
-
Cook Time
1 hr
-
Defrost Time
1 d
-
Total Time
1 d 1 hr 40 mins
-
Servings
12
-
Calories
227 kcal
-
Course
Main Course
-
Cuisine
Greek
Vegan Spanakopita
Report
This Greek-inspired plant based vegan spanakopita is quick, easy, and simply delicious. No cheese substitutes required.
Share:
Ingredients
Filling Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion finely chopped (1 cup chopped onion)
- 24 ounces frozen chopped spinach thawed and well drained
- 1 bunch green onions chopped
- ½ cup flat leaf parsley chopped
- 1/3 cup fresh dill chopped
- 1/4 cup pine nuts
- 2 garlic cloves minced
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon Aleppo pepper
Crust Ingredients
- 1 package phyllo dough thawed (about 16-20 sheets - you may not need the whole package)
- ½ cup extra virgin olive oil
Instructions
Instructions:
- Defrost your phyllo dough (you may need to start this process a day ahead).Before you start, make sure your thawed spinach is very well drained by pressing it firmly several times in a mesh colander over the sink. Removing excess liquid is key to keeping the pie from becoming soggy.In a sauté pan over medium heat, add 1 tablespoon olive oil. Once hot add onion and cook until tender, about 5-7 minutes.
- Scoop cooked onions into a mixing bowl. Add remaining 2 tablespoons of olive oil, along with all of the remaining filling ingredients, to the bowl. Mix well with a fork or clean hands. Set aside and let cool to room temperature.Preheat the oven to 350 degrees F.
- Lightly brush the inside of a 9X13-inch baking dish with olive oil.Remove phyllo dough from package and lay it gently on a flat surface. Place a clean damp tea towel over the dough, covering it completely. This will keep it soft and pliable for the recipe. If you don’t cover it, the dough will dry out quickly and break easily.If using 13x18 size phyllo sheets, trim 1 1/2 inches from two of the edges (a short edge and a long edge). If using 9x13 size, overlap the pieces as you layer them to make sure you get good coverage on the bottom and sides for the lower crust.
- Lay phyllo one sheet at a time in the pan, covering the bottom of the dish, with dough coming up the sides. Lightly brush each sheet with olive oil. To spread the olive oil evenly, flick the oil lightly with your brush around the sheet, then brush gently to spread (it doesn’t have to fully coat the sheet).
- Once you have stacked 8 sheets, spread filling into the dish over the top of the sheets. Repeat stacking and brushing with the remaining sheets of phyllo and oil, stacking 6-8 sheets on top of the pie. Brush the top liberally with remaining olive oil, using more as needed - having the top well oiled will give it a nice crunch and a golden sheen.
- With a sharp paring knife, trim excess dough off the edges so the pastry is flush with the inside of the pan.
- Use the same knife to score the top layer of phyllo into 12 squares. Be sure not to cut all the way through the bottom crust, or you’ll risk having a soggy pie.
- Bake for 40-50 minutes, or until the top phyllo crust is golden brown. Cool until warm but no longer hot, about 30 minutes. Cut squares along score marks.
- Serve warm. This pie is also great at room temperature. Refrigerate leftovers for up to 4 days. Note that the filling of this dish is a little looser than a traditional spanakopita, so when it cuts some spinach may naturally fall out from between the layers.
Notes
- Serves 12 (approx. 4 oz per serving)
- You will also need: 3 quart sauté pan, 9x13 baking dish, kitchen towel
- Notes: The flavor of this vegan spanakopita is really lovely; the spinach and fresh dill really shine. You don't need to replace the cheese, as the dish is wonderful without it. However if you want to add a vegan feta cheese replacement, crumbled vegan feta from VioLife is a good shop-bought alternative. Otherwise, there are plenty of good vegan feta recipes online. Add no more than 8 ounces of vegan feta to the filling. The video on this recipe is for traditional spanakopita; I have included it here because the process of making the pie is exactly the same, with adjustments to the filling ingredients.
- Aglaia Kremezi’s Homemade Phyllo Dough Recipe:
- Aglaia Kremezi’s Homemade Phyllo Dough Recipe:
- If you wish to try making phyllo from scratch, I recommend Aglaia Kremezi’s recipe and technique. Phyllo is a vegan, egg-free dough, and making it from scratch will make this recipe extra special. The following recipe is graciously shared with Aglaia’s permission. The words are her own.
- If you wish to try making phyllo from scratch, I recommend Aglaia Kremezi’s recipe and technique. Phyllo is a vegan, egg-free dough, and making it from scratch will make this recipe extra special. The following recipe is graciously shared with Aglaia’s permission. The words are her own.
- After trying lots of different recipes and variations from the north, central Greece, the Peloponnese and Crete, I have finalized the following one. I usually omit the vodka, because it made the pastry somehow harder. If one wants to make Diples of the Cretan Kserotigana –the various fried pastry ribbons– the vodka is needed.
- After trying lots of different recipes and variations from the north, central Greece, the Peloponnese and Crete, I have finalized the following one. I usually omit the vodka, because it made the pastry somehow harder. If one wants to make Diples of the Cretan Kserotigana –the various fried pastry ribbons– the vodka is needed.
- Diples
- Kserotigana
- The dough is silky and forgiving, even for people who roll phyllo for the first time, as we found using it with our participants on Kea Artisanal, where everybody learns the technique and rolls an almost perfect sheet. You can double the recipe and keep half in the refrigerator, rubbed with olive oil, kept in a plastic zipper bag. Let the dough come to room temperature for a couple of hours before rolling. I wouldn’t freeze it.
- The dough is silky and forgiving, even for people who roll phyllo for the first time, as we found using it with our participants on Kea Artisanal, where everybody learns the technique and rolls an almost perfect sheet. You can double the recipe and keep half in the refrigerator, rubbed with olive oil, kept in a plastic zipper bag. Let the dough come to room temperature for a couple of hours before rolling. I wouldn’t freeze it.
- Phyllo Dough
- Phyllo Dough
- Phyllo Dough
- 4 cups bread flour, plus more as needed1/2 teaspoon salt2 tablespoons vinegar1/3 cup olive oil, plus more for brushing the phyllo3 tablespoons vodka (optional)About 1 cup water, as neededCornstarch for rolling the phyllo
- 4 cups bread flour, plus more as needed1/2 teaspoon salt2 tablespoons vinegar1/3 cup olive oil, plus more for brushing the phyllo3 tablespoons vodka (optional)About 1 cup water, as neededCornstarch for rolling the phyllo
- Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. Let rest at least 30 minutes before rolling.
- Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. Let rest at least 30 minutes before rolling.
- We usually divide it into 4-5 pieces and work well on the counter each piece, adding a little more flour as needed, to get a soft, silky, and very elastic dough that rolls easily. Then we roll with plenty of CORNSTARCH.
- We usually divide it into 4-5 pieces and work well on the counter each piece, adding a little more flour as needed, to get a soft, silky, and very elastic dough that rolls easily. Then we roll with plenty of CORNSTARCH.
- In this video, shot some years ago by the Culinary Institute of America, you will see Stamatia, my assistant, who is THE expert in phyllo rolling and has taught me and my husband. I had to work with Stamatia to finally master the technique that very much depends on repetition to make thin and perfect sheets so fast.
- In this video, shot some years ago by the Culinary Institute of America, you will see Stamatia, my assistant, who is THE expert in phyllo rolling and has taught me and my husband. I had to work with Stamatia to finally master the technique that very much depends on repetition to make thin and perfect sheets so fast.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Sodium
314mg
(13%)
Potassium
288mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
6984IU
(140%)
Vitamin C
9mg
(10%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 314mg | 13% |
| Potassium | 288mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 6984IU | 140% |
| Vitamin C | 9mg | 10% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
