Name: Worlds Best Greek Vegan Spanakopita
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 85 g spinach; 12.5 g scallions; 3.75 g dill; 3.75 g parsley; 0.25 g sea salt; 0.25 g black pepper; 7.5 ml olive oil; 62.5 g phyllo dough; 25 g vegan feta cheese

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Worlds Best Greek Vegan Spanakopita

Worlds Best Greek Vegan Spanakopita

A delicious vegan twist on the classic Greek spanakopita, filled with spinach and herbs.

Source

Ingredients:

85
g
spinach
12.5
g
scallions
3.75
g
dill
3.75
g
parsley
0.25
g
sea salt
0.25
g
black pepper
7.5
ml
olive oil
62.5
g
phyllo dough
25
g
vegan feta cheese

Preparation Time: 30 minutes

Cooking Time: 70 minutes

Instructions:

Preheat the oven to 175°C.
In a skillet, sauté scallions in olive oil until soft. Add chopped spinach, salt, and pepper. Cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
Blend soaked cashews with vinegar, water, and salt until coarse and creamy. Add it to the spinach mix and stir well.
Brush the bottom of a baking dish with olive oil. Place half the phyllo sheets, brushing each with oil before layering the next.
Spread the spinach and feta mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top, brushing each with olive oil until you’re done.
Bake for 60–70 minutes, or until the top is beautifully golden and crispy.
Let it cool completely before slicing into squares.

Nutrition	Per Serving 201 g	Per 100g
Energy	343.6 kcal	171 kcal
Protein	10.4 g	5.2 g
Fibre	3.5 g	1.7 g
Salt	0.1 g	0.0 g
Sugar	0.6 g	0.3 g
Carbohydrates	44.7 g	22.3 g
Fat	16.1 g	8.0 g

Environmental	Per Serving 201 g	Per 100g
CO2	0.2 kg	0.1 kg
Water	1 l	0.5 l

85
g
spinach
12.5
g
scallions
3.75
g
dill
3.75
g
parsley
0.25
g
sea salt
0.25
g
black pepper
7.5
ml
olive oil
62.5
g
phyllo dough
25
g
vegan feta cheese

Preheat the oven to 175°C.

In a skillet, sauté scallions in olive oil until soft. Add chopped spinach, salt, and pepper. Cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.

Blend soaked cashews with vinegar, water, and salt until coarse and creamy. Add it to the spinach mix and stir well.

Brush the bottom of a baking dish with olive oil. Place half the phyllo sheets, brushing each with oil before layering the next.

Spread the spinach and feta mixture evenly over the phyllo layers.

Layer the remaining phyllo sheets on top, brushing each with olive oil until you’re done.

Bake for 60–70 minutes, or until the top is beautifully golden and crispy.

Let it cool completely before slicing into squares.