dairy free spanakopita

This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!

World's Best Greek Vegan Spanakopita

spinach

scallions (, chopped (about 6-7 scallion bulb pieces))

dill

parsley

sea salt

black pepper

Olive oil broth

phyllo (filo) sheets (,

olive oil

vegan feta cheese recipe (, make the entire recipe

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.

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 cashew “feta” mixture into the bowl with the spinach and mix well.

Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.

A little trick, cut the phyllo (filo) edge to fit the length of your pan, cut it while it is still rolled up in the package to make it easy. Meaning, keep it rolled, measure it in your pan then slice off the edge so that it fits in your pan well. You can keep the extra and use it for other things or if you&#39;re like my sister and I, we loved to eat it when we were young!

Brush the bottom of a 9x13-inch baking pan with a little bit of oil.

Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.

You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.

After you have used half of the sheets, spread the spinach mixture on top.

Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.

When done, cut into squares.

Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.

Let it cool completely before cutting through and serving.

Vegan Spanakopita. My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy filling, all baked up to golden perfection. Comfort food at it&#039;s finest.

Vegan Spanakopita

(about 500 g / 18 oz) Vegan Feta Cheese

onion (chopped finely)

garlic (minced very finely)

/ 25 g fresh parsley (, chopped)

mint

lemon (, zest only)

nutmeg

/ 120 mls olive oil butter

Defrost the unopened package of phyllo pastry in the refrigerator overnight, or at room temperature for about 4 hours. Do not open it until you are going to assemble the pie.

Heat a large sauté pan with 1 teaspoon of olive oil or butter, over a medium low heat and add the spinach. It will be piled ridiculously high, but within a few minutes it will wilt down. Use tongs to move it about and keep it cooking until it is completely wilted down, soft and dark green. it will take about 5 minutes. Remove it from the heat and allow to cool.

Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you can is removed. Place each handful in a large mixing bowl once you're done.

To the spinach, add the vegan feta cheese, chopped onion, minced garlic, parsley, mint, lemon zest, nutmeg and pepper. Mix it all together really well.

Grease an 8 inch x 12 inch or 9 inch x 13 inch (or similar) oven proof dish with a little of the olive oil or melted vegan butter and preheat the oven to 350 °F (175 °C).

Open the phyllo pastry and lay it out flat on the counter. Have a clean, damp dish towel ready to cover it with to stop it drying out and getting brittle. If the sheets are way more than double the size of your dish cut them all in half right down the middle, otherwise just use them as they are. Some overhang is good. Brush the top sheet of phyllo with oil or melted butter and gently lift it and lay it in the centre of the oven proof dish. Keep the remaining sheets covered with the damp cloth. Push the pastry sheet down gently into the dish, letting the excess hang evenly over the sides. Don't worry if some of it falls back down the sides and into the bottom of the dish. Repeat, brushing each sheet with a little oil or butter and laying them on top of each other in the dish until you have used about half of the sheets. If any of them tear, just keep going. It doesn't matter. There will be lots of layers so by the time you are done it will fine.

Spoon the spinach filo mixture on to the pastry layers in the dish and spread it out flat with a spatula then scrunch up the edges of the overhanging pastry and arrange them around the edge of the filling.

Now you need to brush each of the remaining phyllo sheets with oil or butter and take each one and scrunch it up loosely in your hand, then lay it gently on top of the feta spinach filling. Keep going until they are all used, then gently tweak them a bit to cover any big gaps. A few little gaps are fine.

Put the pie in the oven and bake for 25 minutes. Open the oven, turn it around (to make sure it bakes evenland bake for a further 15 - 20 minutes or until very golden brown and crispy.

Allow to cool on a wire rack for at least 15 minutes before you try to cut it.

https://content.jwplatform.com/videos/EGjcXgWt.mp4

Vegan Spanakopita. My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy filling, all baked up to golden perfection. Comfort food at its finest.

Creamy cashew cheese, spinach and herbs are nestled between layers of flaky phyllo pastry to make this mouth-wateringly delicious vegan spanakopita. You&#39;d never guess this scrumptious Greek-style pie was dairy-free!

Amazing Vegan Spanakopita

non-dairy milk

lemon juice

garlic

(plus

onion, (diced)

scallions

oregano

phyllo pastry, (thawed)

olive oil, (plus more as needed)

Place the cashews, milk, lemon juice, garlic, salt and pepper into a large blender or the bowl of a food processor fitted with an s-blade. Blend until relatively smooth.

Add the spinach, onion, scallions, dill and oregano to the food processor. Pulse until well mixed.

Taste-test the mixture and adjust any seasonings to your liking.

Preheat the oven to 400° and lightly oil the bottom of a 9 x 13 inch baking pan.

Arrange a sheet of phyllo pastry in the bottom of the pan, then carefully brush a layer of olive oil on top.

Arrange a second sheet of phyllo on top of the first, gently working out any bubbles between the two. Brush the second sheet with olive oil.

Repeat until you've layered 8 sheets, finishing with a phyllo sheet (don't brush the top of the last one with oil).

Evenly spread half of the spinach mixture on top of the last phyllo sheet, smoothing out the top with the back of a spoon or a spatula.

Arrange 8 more phyllo sheets on top of the spinach filling in the same manner, then top with the other half of the spinach filling.

Repeat the layering arrangement using the last 8 phyllo sheets. Brush the top sheet with olive oil.

Bake for about 25 minutes, until the pastry is golden brown and crispy.

Allow to cool for a few minutes, cut into 8 square and serve.

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Top 3 dairy free spanakopita recipes from across the web

The most viewed dairy free spanakopita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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World's Best Greek Vegan Spanakopit...

Vegan Spanakopita

Amazing Vegan Spanakopita

The most viewed dairy free spanakopita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine