World's Best Greek Vegan 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!

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)
1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
“Feta” filling:
1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
2 tablespoons distilled white vinegar
1 tablespoon water
¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed

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.

next instruction :

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