Crispy snacks made with Vegan Mediterranean Spinach & Feta Cheese are flavorful, cheesy, and crunchy. They are composed entirely of plants and are modeled by the traditional Mediterranean combination of spinach and feta. These crisps make a delicious appetizer, snack, or savory side dish. The hint of spinach gives the dish a crisp, green flavor. It has a thick and creamy salty punch from the vegan feta cheese. Each mouthful is delightful when combined with herbs & a crunchy shell. Vegan Mediterranean Spinach & Feta Cheese can be prepared in advance & baked as needed.
STATS:
- Diet: Vegan
- Course: Snack, Appetizer
- Cuisine: Mediterranean
- Time for prep: 15 minutes
- Cooking time: 20 minutes
- Working time (total): 35 minutes
- Size/serving: 2 to 3 crisps
- Total yield: 12 to 15 crisps
- Level of difficulty: Easy
- Mode of cooking: Baking
EQUIPMENT:
- Mixing bowls
- Non-stick baking tray/parchment paper
- Frying pan
- Wooden spoon/spatula
- Pastry brush (optional)
- Oven
INGREDIENTS:
- One tablespoon of olive oil
- Two cups of freshly chopped spinach
- One little onion, diced finely
- Two minced garlic cloves
- Half a teaspoon of oregano powder
- To taste, add salt and pepper.
- Half a cup of chopped vegan feta cheese
- One-fourth cup of nutritional yeast (optional; adds a cheesy taste)
- Twelve to fifteen vegan wrappers for spring rolls or phyllo
- Two teaspoons of plant-based milk or brushing oil
INGREDIENT NOTES:
Spinach:
- Make sure to use fresh spinach to have a better texture. Cut it into small pieces. Throwing it into a frying pan dries it out, leaving the crisps crispy.
Vegan Feta:
- Get a sharp, crumbly vegan feta. Bought/homemade, both are fine. It has a creamy taste that is salty.
Onion and Garlic:
- These impart intense savory flavours. The best result will be sautéed to softness.
Phyllo or Wrappers:
- Thin sheets, such as phyllo or spring roll wrappers. They are crisp and golden baked.
Nutritional Yeast:
- Introduces an additional cheesy taste. You may omit it, but it improves the feta’s taste.
INSTRUCTIONS:
- The oven should be preheated to 375°F (190°C).
- Place a baking tray with a parchment roll on it.
- Warm up the oil in a pan over a low flame.
- Add the garlic & onions. Cook till tender.
- Add the oregano, spinach, salt, & pepper.
- The spinach should wilt after three to four minutes of sautéing.
- Then, turn off the flame. Stay cool, it’s perfect.
- To the spinach mixture, add nutritional yeast & vegan feta.
- Mix gently till incorporated.
- Lay out a single wrapper to assemble the crisps.
- Put one to two tablespoons of the filling in the middle.
- Make a triangle out of the wrapper.
- After that, gently roll it into a log form.
- To seal, apply plant milk/oil to the edges.
- Transfer to the baking tray. Continue with every wrapper.
- Lightly apply milk/oil to the tops.
- For 18 to 20 minutes, bake.
- To ensure consistent browning, turn once midway.
TIPS:
- Do not pack the crisps too much & they may tear.
- To prevent sticking, use parchment paper.
- The filling can include sun-dried tomatoes or olives.
- To give them spiciness, add red pepper flakes.
- Serve with vegan tzatziki, hummus/garlic dip.
- To have it gluten-free, utilize gluten-free wrappers.
- Do not allow the wrappers to dry up, so cover them with a wet towel when working.
STORAGE INFORMATION:
FRIDGE:
- Keep any remaining crisps in a sealed, airtight container. They can last for three days. To make them crispy again, reheat in the oven.
FREEZER:
- Freeze either prior to or following baking. Line with sheets of parchment and arrange in layers. Keep for a maximum of one month. Freeze, then bake at 375°F for 25 to 30 minutes.
FAQs:
Can I introduce a spinach made of ice?
- Yes. freeze and all the moisture before cooking.
May I fry rather than bake?
- Yes. Deep fry in oil at 2-3 minutes on both sides till golden.
Can I substitute other greens for spinach?
- Yes. Kale or chard will be good. Only chop and sauté like spinach.
Is homemade feta vegan?
- Absolutely. Here, a vegan feta made out of tofu does well.
Can I make these in advance?
- Yes. Refrigerate and then bake. When fresh, bake to serve.
NUTRITIONAL INFORMATION:
Calories: 90
Carbs: 9g
Protein: 3g
Fiber: 1g
Fat: 5g
Sodium: 170mg
Calcium: 40mg
Potassium: 110mg
Serving size: 1 crisp
Total Yield: 12 to 15 crisps
