vegan spanakopita

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

spinach

(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

black pepper

/ 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.

This spanakopita recipe produces a super crispy pastry when using an air-fryer. You&#8217;ve got to try it! Recipe by Eden.

Air-fryer Vegan Spanakopita

firm tofu block

brown onion

garlic

baby spinach

olive oil

yeast

salt & pepper

tsp dried oregano & basil

puff pastry

In a large bowl, crumble the tofu into small pieces and combine all the filling ingredients and mix together.

Thaw puff pastry and cut in half into rectangles. Spoon the filling mixture along the bottom of each piece.

Preheat air fryer to 170Â°C/325Â°F for 5 minutes.

Roll up the pastry to form a log and repeat with remaining pieces.

Assemble inside the air-fryer into a spiral shape. Brush with melted vegan butter and cook for 15-17 mins. Very gently flip it over onto a towel or plate, then place back inside the air-fryer upside down to cook the bottom for a further 10 mins.

Remove and flip back around again. Serve warm.

Method

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Air-fryer Vegan Spanakopita

Top 2 vegan spanakopita recipes from across the web

The most viewed vegan 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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Vegan Spanakopita

Air-fryer Vegan Spanakopita

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