ADVERTISEMENT
The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.
- Preheat the oven to 350°F (175°C).
- Prepare the Spinach Mixture: In a skillet, sauté the scallions in olive oil or broth until soft. Add chopped spinach, salt, and pepper, and cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
- Prepare the Vegan Feta: If making homemade vegan feta, blend cashews, vinegar, water, and salt in a food processor until coarsely chopped. Add the vegan feta to the spinach mixture and mix well.
- Brush Phyllo Sheets: Brush the bottom of a 9×13-inch baking pan with olive oil. Layer half of the phyllo sheets in the pan, brushing each sheet with olive oil before adding the next.
- Add Spinach Mixture: Spread the spinach and feta mixture evenly over the phyllo sheets in the pan.
- Layer Remaining Phyllo Sheets: Top the spinach mixture with the remaining phyllo sheets, brushing each sheet with olive oil.
- Bake: Bake the spanakopita for 60-70 minutes, or until golden brown on top. Let it cool completely before cutting into squares and serving.
Notes:
- 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
Read more on next page
ADVERTISEMENT
