Vegan Spanakopita Recipe
User Reviews
4.6
Vegan Spanakopita Recipe
Description
Vegan Spanakopita Recipe uses fresh spinach and herbs like dill, parsley, and mint to create a vibrant filling. Onions and leeks are caramelized to develop sweetness, then combined with vegan feta and seasoning for a hearty plant-based mixture. The filling is cooked down thoroughly to remove extra moisture, which helps maintain a crisp phyllo crust when baked. The phyllo dough, properly thawed and kept moist, is brushed with melted butter or a vegan alternative to achieve an even, golden finish.
The dish is baked at a moderate temperature to allow the layers of phyllo to crisp evenly and the flavors to meld. This spanakopita works well as a savory snack, appetizer, or light meal. It pairs nicely with a simple green salad or vegan tzatziki sauce, which complements the herbs and brings a refreshing contrast.
The filling mixture is versatile and can be used in other preparations such as phyllo rolls or calzones. It can be made ahead and frozen for convenience, with uncooked phyllo pie lasting up to one month frozen. Cooking phyllo dough and puff pastry from frozen is recommended for best texture and results.
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped, medium
- 2 ½ cups leek finely chopped
- 1 ½ cups green onion finely chopped
- season to taste
- 1 cup dill fresh
- 1 cup parsley fresh
- ½ cup mint fresh
- ¼ cup nutritional yeast
- 2 tbsp vegetable stock paste
- 900 g spinach fresh
- 1 cup vegan feta
- 1 vegan phyllo packet
- 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
- The spinach and herb filling can also be used in phyllo rolls or calzones for variety.
- Prepare the filling ahead and freeze it; it will keep in the fridge for up to one week before use.
- Store uncooked phyllo pies frozen for up to one month to maintain freshness.
- For best results, bake phyllo dough and puff pastry from frozen rather than thawed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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