WORLD’S BEST GREEK VEGAN SPANAKOPITA | September 24, 2023

Annonce:

12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
¼ cup dill
¼ cup parsley , either kind works but I use Italian flat leaf
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Olive oil or veggie broth for sautéing
1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)
⅙ – ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)

Preheat the oven to 350 F/ 175 C.
In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
Add dill and parsley and mix well. Put the mixture in a large bowl.
If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
Pour the store bought or cashew “feta” mixture into…