Vegan spanakopita is a delicious and flavourful Greek dish that is traditionally made with spinach and feta cheese wrapped in layers of flaky phyllo pastry. The vegan version replaces the feta cheese with a vegan alternative.
- 18 sheets filo pastry
- 500g of fresh spinach
- 1 white onion
- 2 cloves garlic
- 1 pack of vegan feta
- Juice of 1/2 lemon
- 6 stalks of fresh dill
- Olive oil
- Salt & Pepper to taste
- Thaw the phyllo pastry: Phyllo pastry is typically sold frozen and needs to be thawed before use. To do this, remove the pastry from the packaging and let it thaw in the refrigerator overnight. Alternatively, you can leave it at room temperature for a few hours until it is pliable.
- Dice the onion and fry for 2-3 mins, stir in the minced garlic and spinach
- Mix until the spinach has wilted and set aside to cool
- Once cooled, crumble the whole block of ‘feta’ in the spinach and onion mix
- Combine with the lemon juice and shredded dill
- Season with salt and pepper and set the filling aside
- Preheat the oven to 180c
- Assemble the spanakopita: Once the phyllo pastry is thawed, it's important to work quickly to prevent it from drying out. Lay out one sheet of phyllo pastry on a flat surface and brush it lightly with olive oil or melted vegan butter. Layer another sheet of pastry on top and brush it with oil, repeating the process until you have a stack of 4-6 sheets.
- Add the filling: Spoon the spinach and cheese filling onto the phyllo pastry, leaving a border around the edges. Fold the edges of the pastry over the filling to enclose it.
- Bake the spanakopita: Place the spanakopita on a baking sheet and bake in the preheated oven until the pastry is golden brown and crispy, usually about 20-25 minutes.
By following these steps, you can create a delicious and flaky spanakopita that is sure to impress your guests.