What ingredients are used in this Greek vegan ‘Spanakopita’ recipe in place of feta cheese?
Feta-free & Flavorful: Greek Vegan ‘Spanakopita’ Recipe
Spanakopita is a traditional Greek pastry made with spinach and feta cheese, wrapped in phyllo dough. However, as a vegan, it can be hard to find alternatives to traditional dairy products that still turn out delicious. This vegan spanakopita recipe is a great alternative to the original, without sacrificing taste. Get ready to enjoy a feta-free, flavorful dish that is easy to prepare and perfect for your next potluck or dinner.
Ingredients
- 1 pound fresh spinach, washed and drained
- ½ cup vegan butter, melted
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- 1 cup vegan ricotta cheese
- 1 tablespoon nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 package vegan phyllo dough, thawed
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat ¼ cup of melted vegan butter over medium heat. Add the chopped onion and minced garlic, and cook until soft and fragrant.
- Add the spinach to the skillet and cook until wilted. Remove from the heat and let cool.
- In a mixing bowl, whisk together the vegan ricotta cheese, nutritional yeast, lemon juice, dill, salt, and black pepper.
- Combine the spinach mixture with the ricotta mixture and mix well.
- Brush a 9×13 inch baking dish with melted vegan butter.
- Unroll the phyllo dough and lay one sheet on the bottom of the baking dish. Brush generously with melted butter. Continue layering the phyllo dough and melted butter, using 6-8 sheets in total.
- Add the spinach and ricotta mixture to the baking dish on top of the phyllo layers, spreading it out evenly.
- Layer the remaining phyllo sheets on top of the spinach mixture, brushing melted butter generously between each layer.
- Brush the top layer with melted butter.
- Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
- Let cool for 5 minutes before slicing and serving.
Tip:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to regain that fresh-out-of-the-oven crispiness.
