What inspired the creation of a vegan version of the traditional Greek dish spanakopita?
Spanakopita is a classic Greek dish made with spinach, feta cheese, and phyllo pastry. It’s delicious, hearty, and full of flavor. This plant-based version is just as delicious and much healthier. It’s perfect for vegans, vegetarians, and anyone looking for a healthier version of this classic dish.
Ingredients:
- 1 pound fresh spinach, washed and chopped
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/2 cup olive oil
- 1/2 cup vegetable broth
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 package vegan phyllo pastry, thawed
- 1/4 cup melted vegan butter
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
- Add the spinach to the skillet and cook until wilted, about 5-7 minutes.
- Add the green onions, dill, parsley, vegetable broth, nutritional yeast, salt, and pepper to the skillet. Cook for another 2-3 minutes until well combined.
- Remove from heat and set aside.
- On a clean surface, lay out a sheet of phyllo pastry and brush with melted vegan butter. Repeat until you have 6 layers of phyllo.
- Spread the spinach mixture over the phyllo.
- Repeat the phyllo process to make another 6 layers and place on top of the spinach mixture.
- Brush the top layer of phyllo with more melted vegan butter.
- Bake in the oven for 25-30 minutes, until the phyllo is golden brown.
Serving:
Serve the vegan spanakopita hot or cold, as an appetizer or a main dish. It’s a perfect dish for any occasion.
