Vegan Spanakopita

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Hello & Happy Friday!!






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. 









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










Why this recipe rocks: 





Tastes better than the classic version


Tons of veggies


Great for enteratining









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Vegan Spankopita
Serves 6
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
  1. ½ a 16 oz package of vegan frozen Filo Dough (I used wheat)
  2. 1/2 cup VEGAN Earth Balance melted butter
  3. 1 tbsp olive oil
  4. 1 cup diced onion
  5. 2 bags fresh spinach
  6. 1/2 lemon (juice)
  7. 1 bunch kale (remove from stems, slice, massage)
  8. 1 clove garlic
  9. 1 1/2 blocks Follow Your Heart Mozzarella
  10. 2 tsp dill
  11. 1 tsp sea salt
  12. 1/2 teaspoon nutmeg
  13. 2 cloves garlic minced
  14. 2 Follow Your Heart Eggs w/almond milk
  1. Preheat oven to 400. 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 washed spinach and kale cook until heated through. Add the squeeze of lemon. Remove and let cool slightly.
  3. In a bowl combine spinach mixture, garlic, vegan cheese, dill, nutmeg and salt. Mix up the FYH vegan egg with cold almond milk and add it to the mix.
  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. VEGAN Butter the tops of each new pair of filo dough as you go. When all sheets have been used, 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 tucking the sheets in. Precut the Spankopita and Butter the top. Bake for 25-30 or until edges are golden and center is set.
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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