Vegan Spanakopita Recipe
User Reviews
4.6
123 reviews
Excellent
Vegan Spanakopita Recipe
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This vegan spanakopita is easy-to-make and the perfect vegan spin to a classic Greek Spinach Pie recipe we all love.
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Ingredients
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups leek finely chopped
- 1 ½ cups green onion finely chopped
- season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup vegan feta
- 1 packet vegan phyllo
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.
- In a large pot, heat your olive oil on medium heat for around 30 seconds.
- Add the onions and leek, sautéing until caramelized and golden brown.
- Stir often to avoid burning.
- After about 10 minutes, your onions and leeks will be ready. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets, 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Complete these steps until all of the fillings is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Notes
- Mixture is great in Spanakopita, Phyllo Rolls and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consuming.
- Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
- TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!
Nutrition Information
Show Details
Serving
15
Calories
92kcal
(5%)
Carbohydrates
9.7g
(3%)
Protein
5.1g
(10%)
Fat
4.6g
(7%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
0.4g
Cholesterol
8.9mg
(3%)
Sodium
195mg
(8%)
Fiber
2.7g
(11%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 20-24
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 15 | |
| Calories | 92kcal | 5% |
| Carbohydrates | 9.7g | 3% |
| Protein | 5.1g | 10% |
| Fat | 4.6g | 7% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Cholesterol | 8.9mg | 3% |
| Sodium | 195mg | 8% |
| Fiber | 2.7g | 11% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
123 reviews
Excellent
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