GREEK VEGAN SPANAKOPITA RECIPE

By: Rabia

Creamy cashew cheese, spinach and herbs are nestled between layers of flaky phyllo pastry to make this mouth-wateringly delicious vegan spanakopita. You’d never guess this scrumptious Greek-style pie was dairy-free!
 Prep Time30minutes 
 Cook Time25minutes 
 Total Time55minutes 
 Servings
 Calories464kcal

Ingredients

    • 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
    • ¾ cup unflavored and unsweetened non-dairy milk
    • 3 tablespoons lemon juice
    • 4 garlic cloves
    • 1 ½ teaspoons salt, plus more to taste
    • ½ teaspoon black pepper
    • 24 ounces frozen spinach, thawed, drained, and squeezed to remove excess moisture
    • 1 medium onion, diced
  • ¼ cup chopped scallions
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh oregano
  • 24 sheets frozen phyllo pastry, thawed
  • ½ cup olive oil, plus more as needed

Instructions

    • Place the cashews, milk, lemon juice, garlic, salt and pepper into a large blender or the bowl of a food processor fitted with an s-blade. Blend until relatively smooth.
    • Add the spinach, onion, scallions, dill and oregano to the food processor. Pulse until well mixed.
    • Taste-test the mixture and adjust any seasonings to your liking.
    • Preheat the oven to 400° and lightly oil the bottom of a 9 x 13 inch baking pan.
    • Arrange a sheet of phyllo pastry in the bottom of the pan, then carefully brush a layer of olive oil on top.
    • Arrange a second sheet of phyllo on top of the first, gently working out any bubbles between the two. Brush the second sheet with olive oil.
  • Repeat until you’ve layered 8 sheets, finishing with a phyllo sheet (don’t brush the top of the last one with oil).
  • Evenly spread half of the spinach mixture on top of the last phyllo sheet, smoothing out the top with the back of a spoon or a spatula.
  • Arrange 8 more phyllo sheets on top of the spinach filling in the same manner, then top with the other half of the spinach filling.
  • Repeat the layering arrangement using the last 8 phyllo sheets. Brush the top sheet with olive oil.
  • Bake for about 25 minutes, until the pastry is golden brown and crispy.
  • Allow to cool for a few minutes, cut into 8 square and serve.

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Nutrition

Serving: 1square (⅛ of recipe) | Calories: 464kcal | Carbohydrates: 44.9g | Protein: 11.2g | Fat: 28.7g | Saturated Fat: 5.1g | Sodium: 804mg | Potassium: 753mg | Fiber: 4.8g | Sugar: 2.6g | Calcium: 140mg | Iron: 6.7mg
Rabia
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