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- Frozen spinach can be used instead of fresh, but be sure to squeeze out excess water after thawing.
- Thicker phyllo sheets work best for this recipe.
- To make it gluten-free, use gluten-free phyllo dough or alternative options like gluten-free puff pastry or tortillas.
- If making homemade vegan feta, soak cashews before blending.
- For an oil-free version, sauté vegetables with broth and experiment with alternative methods to crisp up the phyllo, such as using aquafaba.
- This recipe makes 24 servings, with each serving being a piece.
- The spinach mixture can be prepared in advance for convenience.
Nutrition Information (per serving):
Calories: 107kcal
Carbohydrates: 13g
Protein: 3g
Fat: 4g
Saturated Fat: 0g
Sodium: 170mg
Potassium: 121mg
Fiber: 0g
Sugar: 0g
Vitamin A: 1425IU
Vitamin C: 5.4mg
Calcium: 18mg
Iron: 0.8mg
Indulge in this flavorful and nutritious Greek vegan spanakopita for a delightful dining experience!
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!
PREP TIME 30minutes mins
COOK TIME 1hour hr 10minutes mins
TOTAL TIME 1hour hr 40minutes mins
SERVINGS 24
CALORIES 107 kcal
INGREDIENTS
- 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)
INSTRUCTIONS
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