Vegan Spanakopita

Posted by in Cooking, Easter, Lunch/Dinner, Valentine's Day | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

 

Let me start by saying, I’ve had Spanakopita a few times, and the times I’ve had it were so long ago, and at that time I didn’t even know what it was referred to. Spankopita is a dish derived from Greek cuisine that you can find anywhere and everywhere and of course, it’s oh so good!

 

I created this recipe almost 2 years ago, but based on may variables being the end result and just how effortless it is, it remains to still be one of my fave vegan dishes even after 300 recipes!

 

 

 

DSC_0521

 

 

 


 

It’s cheesy, it’s buttery, it’s flakey, it’s filling, and I don’t even really have to sell it to you because.. it’s Vegan Spanakopita

 


 

 

 

If you need a recipe that will shock your non vegan friends or one that is guaranteed to not disappoint..

 

You need this recipe for Vegan Spanakopita

 

 

 

 

 

 

DSC_0500

 

 

 

 

Why this recipe rocks: 

 

 

 

Easy

Cheesy

Gorgeous

Tastes better than the classic version

Crispy

Tons of veggies

Fun

Great for enteratining

Filling

 

 

 

 

 

DSC_0494

 

 

 

DSC_0502 (2)

 

 

 

 

DSC_0479

 

 

 

DSC_0516

 

 

 

DSC_0523

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

 

 

Yields 6-8 servings

Vegan Spanakopita

25 minPrep Time

25 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ a 16 oz package of vegan frozen phyllo Dough (I used wheat, but recommend the traditional variety)
  • 1/2 cup vegan Earth Balance melted butter
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 bags fresh spinach
  • 1/2 lemon (juice)
  • 1 clove garlic
  • 1 1/2 blocks Follow Your Heart Mozzarella
  • 2 tsp dill
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 teaspoon nutmeg
  • 2 cloves garlic minced
  • 2 Follow Your Heart Eggs w/almond milk

Instructions

  1. Preheat oven to 350. Grease a pie or circular pan with olive oil.
  2. Heat olive oil in a large skillet. Add diced onion and cook until translucent. Add the garlic and cook for a few more minutes. Add washed spinach and cook until heated through. Add the squeeze of lemon. Remove and let cool slightly. Drain the liquid as much as you can with your hands or using a mesh bag or cheese cloth.
  3. In a bowl combine vegan cheese, dill, nutmeg, pepper, salt. Mix up the FYH vegan egg with cold almond milk and add it to the mix. Pop in the microwave for 3 minutes to melt the cheese. Add in the spinach that's been drained.
  4. To assemble, lay 4-6 filo sheets covering every angle on the pan. Brush with melted butter. Continue to arrange filo sheets in a clockwork fashion. Add vegan butter the tops of each new pair of filo dough as you go. If you don't, the texture will be more doughy. After 4 sheets, place spinach mixture in the center and spread into an even layer. Carefully fold phyllo excess filo inward and layer 4 or more sheets on top, layering butter on each and tucking the sheets in. For a cleaner cut and easier serving experience, precut the Spankopita. Bake for 25-30 or until edges are golden and center is set.
Cuisine: Greek | Recipe Type: Spanakopita

Notes

If you want to get modern you can toss in kale!

7.6.5
917
http://www.eatdrinkshrink.com/cooking/vegan-spinach-kale-spanakopita

 

 

 

 

 

 

 

 

 

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

2 Comments

  1. Had this tonight for dinner, and it was delicious!!! Thanks for such an awesome recipe.
  2. Awe, yay! It's STILL one of my favorite recipes I produced. I'll have to make a recipe tutorial!

Trackbacks/Pingbacks

  1. Response to Bon Appétit's VeganEgg Review - […] by The Spooky Vegan Gypseavegan’s Chorizo Omelettes brought to you by the Herbivorous Butcher Kale & Spinach Spanakopita by…

Leave a Comment

Your email address will not be published. Required fields are marked *