Vegan Spanakopita

Vegan Spanakopita with cashew filling is a cashew-based variation of the traditional Greek spinach pie. It has crunchy, golden phyllo layers with a luxurious spinach-cashew filling that tastes like the classical feta without using animal products. The filling is savory, cheesy, and filling with loads of herbs, garlic, and creamy nuts. It is fantastic either as an appetizer, lunch, or light dinner. Nothing dairy, nothing eggs, only plant-based comfort with a Mediterranean touch. The Vegan Spanakopita is an ideal meal to use during holidays, family meals, or meal prep ahead.

STATS:

• Diet: Vegan, Dairy-FreeCook Time: 35 to 40 minutes
• Course: Appetizer, Main, Side
• Total Time: 1 hour
• Serving Size: 1 slice/squarePrep Time: 25 minutes
• Yield: 9 squares
• Difficulty: MediumCuisine: Mediterranean/Greek
• Method: Oven-baked

EQUIPMENT:

• 9×9-inch baking pan
• Food processor/blender
• Large skillet
• Mixing bowls
• Pastry brush
• Oven

INGREDIENTS:

• Nine to ten pieces of phyllo dough, vegan butter / thawed olive oil for brushing
• One tablespoon of sautéing olive oil
• 1 finely chopped small yellow onion 2 minced garlic cloves
• 1 pound fresh spinach Season with salt & black pepper.
• One lemon’s zest (optional) for the filling of cashew
• One cup of raw cashews, soaking for an hour/overnight in hot water
• 1/4 cup of water
• Two teaspoons of nutritional yeast
• A teaspoon of juice from lemon One tablespoon of olive oil
• A single spoonful of apple cider vinegar
• 1/2 a teaspoon of salt
• Half a teaspoon of dried oregano/dillOne tablespoon of olive oil
• 1/4 tsp garlic powder

INGREDIENT NOTES:

Phyllo Dough:

• You can use store-bought vegan phyllo which is usually available in the freezer section. To avoid drying keep a wet towel on it while working.

Spinach:

• Fresh spinach is preferred in terms of texture, but frozen can be used as well, simply squeeze all the moisture out after thawing.

Cashews:

• Soak raw cashews for a smooth creamy texture. In case you are short of time, boil them after 15 minutes.

Nutritional Yeast:

• Offers the filling the cheese flavor, but without dairy.

Lemon and Dill:

• Bring freshness and flavor of the Mediterranean. Brightness is enhanced by lemon zest.

Olive Oil/Vegan Butter:

• Brush between phyllo layers to get crispy.

DIRECTIONS:

1. Grease a 9 × 9-inch baking dish & preheat the oven to 375°F (190°C).
2. Put the onion to a pan with 1 tablespoon of heated extra virgin olive oil & sauté for three to four minutes.
3. Cook the spinach & garlic till they are dry and wilted.
4. Add lemon zest, salt, & pepper for seasoning. Allow to cool.
5. Blend all the ingredients for the cashew filling till they are smooth. Modify the seasoning.
6. To create a thick spread, stir spinach into the cashew filling.
7. Brush each of the three phyllo sheets with oil & allow the edges to overlap as you arrange them in the dish.
8. Distribute half of the filling.
9. Add 2 additional phyllo sheets on top, brushing with oil.
10. Pour in the remaining filling.
11. Brush each of the four more phyllo sheets on top.
12. To seal, fold the edges. Get the highest score.
13. Cook for the next thirty-five to forty minutes, or till crisp & golden brown.
14. After 10 minutes of cooling, cut & serve.

TIPS:

• Before baking, slice into clean servings.
• When putting together, cover phyllo with a wet cloth to prevent drying.
• To add additional herby flavor, add cut parsley/fresh dill to the spinach mixture.
• Allow to cool a little then cut than the filling will set.
• Warm up it in the oven to keep it crisp.

STORAGE INFORMATION:

REFRIGERATE:

• Keep leftovers for as long as four days in a container that’s airtight. To make it crisp again, reheat in the oven.

FREEZER:

• Store cooked or unbaked spanakopita in the fridge for the next one month. Bake directly from the freezer, allowing an additional 10 to 15 minutes.

FAQS

Is it feasible to make this gluten-free?

• Yes, substitute gluten free phyllo dough It is already offered in the majority of health food stores.

Can I use tofu instead of the cashews?

• Yes, substitute 1/2 block of firm tofu instead of the cashews to make nut free. Combine the same seasonings.

May I make it in advance?

• Yes. Putting the spanakopita together, put a cover and leave it in the refrigerator up to 24 hours prior to baking.

NUTRITION:

Calories: 220
Fat: 15g
Carbs: 16g
Fiber: 3g
Protein: 6g
Sugar: 1g
Sodium: 230mg
Serving Size: 1 slice
Servings: 9