Ingredients:
- 1 package (16 oz) frozen phyllo dough, thawed
- 2 tablespoons olive oil, plus extra for brushing
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb fresh spinach, roughly chopped (or use thawed and drained frozen spinach)
- 1/2 cup fresh dill, chopped (or use 1-2 tablespoons dried dill)
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1 cup vegan feta cheese, crumbled (optional)
- 1/4 cup nutritional yeast (for a “cheesy” flavor)
- Juice of 1/2 lemon
Instructions:
- Prepare the Spinach Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add Spinach and Herbs: Add the chopped spinach to the skillet, cooking until it wilts and any moisture evaporates (about 5-7 minutes). Stir in the dill, parsley, salt, and black pepper, adjusting seasoning to taste.
- Combine Filling Ingredients: Remove the skillet from heat and stir in the vegan feta (if using), nutritional yeast, and lemon juice. Mix well to combine, then set aside to cool slightly.
- Prepare the Phyllo Dough: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Lay one sheet of phyllo dough in the bottom of the baking dish and brush it lightly with olive oil. Layer about 6-8 sheets, brushing each with oil, to form the bottom crust.
- Add Spinach Filling: Spread the spinach mixture evenly over the phyllo base.
- Top with Phyllo Layers: Continue layering another 8-10 sheets of phyllo dough over the spinach filling, brushing each sheet lightly with olive oil.
- Score and Bake: Use a sharp knife to lightly score the top layer of phyllo into squares or diamond shapes. Bake in the preheated oven for 40-50 minutes, or until the phyllo is golden and crisp.
- Cool and Serve: Allow the spanakopita to cool for 10 minutes before cutting. Serve warm or at room temperature.
Tips:
- Working with Phyllo Dough: Phyllo can dry out quickly, so keep it covered with a damp towel while working to prevent it from drying.
- Vegan Feta Options: Many brands offer vegan feta alternatives, or you can skip it and rely on nutritional yeast for a cheesy flavor.
- Serving Ideas: Serve your spanakopita with a side of vegan tzatziki or a fresh Greek salad for a complete meal.
Greek Vegan Spanakopita is a flaky, flavorful dish that highlights the traditional Mediterranean flavors of spinach and herbs without any animal products. It’s a beautiful, plant-based version of a classic that’s perfect for family meals, potlucks, or holiday tables. Enjoy!
