And remember to score the top of the pie before cooking. In the oven! I cannot wait to make this for them for Easter! As a new vegan I find this recipe Devine. He made his own cashew cheese, and I used it instead of feta. At this stage, you can cover and refrigerate your spinach filling for up to 3 days before using. Gyros (of course – hey, I DID live in North Side Chicago after all), and spanakopita, which I’ve often had as a meal rather than just a side! When ready to bake, carefully separate and layer fillo sheets in baking pan and brush each sheet lightly with olive oil. Add the garlic and cook until just starting to brown. World’s Best Greek Vegan Spanakopita This post may contain affiliate links or sponsored content. Cover with plastic wrap and it will keep fresh for 2 months. I added my homemade cashew cheese to it and wow! Thank you ever so much. It was already vegan, and can be made at any altitude. I think I’d just start with speeding up how long it takes to assemble your pita – should work but please feel free to email me at firstname.lastname@example.org to continue troubleshooting! Can’t do baklava with the rose water, though, but make it orange water? Add 1 TBS olive oil to a pan on medium heat. I put it in a food processor with some of the scallions and dill for more flavor and mixed it with the spinach mixture. Add They’re slightly easier to handle, especially if its your first time working with fillo. I make this all the time ,but i fry some onion as well and add rice to absorb the spinach. This technique works with all vegetables for delicious raw salads. Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you … My yiayia’s and pappou’s looked at me like a crazy person when i went vegan. Wipe out the warm pan and add the additional 1 TBS olive oil. Simmer until spinach has defrosted and then drain very thoroughly. I did add salt to the spinach and used no dill. Add the lemon juice and salt and stir to combine. Fiona that really sounds interesting! Is it possible to freeze these either before or after cooking? It’s a real crowd pleaser that is … In a mixing bowl, add the dry and crumbly tofu. Your corners look so smooth and professional when you do it. Peel off at least one and maybe even two of the outer most layers as you would an onion. Absolutely delicious. Add salt and pepper to taste. First, clean your spinach. Authentic, Traditional Greek Vegan Recipes. Sorry for the late reply Kiki – yes you massage until it goes limp which is just a few minutes – the lemon juice ‘cooks’ the other ingredients. https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie An average of 6-8 sheets both under and on top of spinach filling is a good guide. If you are using fresh (unfrozen) spinach, chop it finely. Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Just my personal experience, Kiki , I have a gorgeous recipe where you skip cooking the spinach but massage olive oil, salt flakes and lemon juice into spinach, chopped leeks, spring onions until it wilts – almost instantly then proceed with the filo – also sprinkle cooked rice on top – just a little bit. Whole Foods Market™ Spinach & Cheese Spanakopita, 12 EACH. however you want to arrange them really is fine to be honest . I am so glad I found your website. For both fresh and frozen spinach, drain spinach in a strainer (preferably over the sink) to get out most of liquid. Learn how your comment data is processed. Place the tofu, lemon juice, nutritional yeast, milk and salt and pepper into a bowl and mash until it … I use a box cutter and it works very well. Thank you so much! Sorry, your blog cannot share posts by email. Greece had us at ‘hello’! Just remember that limiting the amount of liquid in your spinach is the best way to avoid soggy pies! A whole 10 ounce bag, the usual amount that frozen spinach comes in, will give you a spanakorizo that is very spinachy. All Rights Reserved. This looks amazing! Transfer the filling to a food processor and process until just blended. Even with a tired cook and using my hand to put the olive oil on, WONDERFUL SPANAKOPITA! I like to leave the root end on while peeling so that the entire scallion doesn’t fall apart in the process. I am greek and vegan too. While I started with a colander and a wooden spoon to help remove the liquid, I ended up getting great results by using my salad spinner. Allow pie to rest for about 15 minutes before serving. Important: transfer wilted spinach batches into strainer to allow juices to strain off. 1 lb fresh spinach, washed ½ cup vegan feta,crumbled (store bought or homemade) 2 TBL fresh flat leaf parsley, chopped 1 TBL nutritional yeast salt and pepper 2 sheets puff pastry dough (one box of frozen puff pastry dough), thawed about 40 minutes at room temp 2 TBL Melted vegan butter. You’ve over cooked if you start seeing it turn so dark green its almost black. It is perfect for a holiday platter, especially for New Year’s Eve festivities. Just made your spanakopita and your milopita! Can’t wait to try this! Hi Kiki, This may seem silly to mention but I’ve found that many people leave out this step. Personally haven’t much experience with them myself but I’m thinking that would be an option. Find a store to see pricing. I made this last night with a few adjustments and it was so yummy and even better this afternoon when it was cold! I made it for my son for New Year since he is vegan and I am Greek. Don’t be tempted to cook them, you want to preserve as much of the beautiful, bright, fresh flavors as possible! Continue this for about 5-7 layers on the bottom. And, with pre-baked vegan fillo shells, you can make these in no time. I didn’t have enough scallions so I did half scallions, half onion. Add the spinach and cook until warmed through. For more amazing Greek vegan recipes, check out our six-week meal plan! Spanakopita Triangles with Spinach & Vegan Feta Cheese ... ( Only if using fresh spinach, if using frozen spinach, skip this step ) 3. rinsed baby spinach If you go with frozen chopped spinach, make sure to let it thaw before using and drain off any liquid. And I love spinach. A handful of simple ingredients – fresh dill, mint, peppery chopped scallions, gorgeous green leafy spinach and you’re good to go. It should still be a nice bright green color. traditional, authentically vegan Greek spanakopita. Add sliced spring onions and fry gently, until soft. Take frozen pastry puff or filo out of the freezer and allow it to warm to room temperature. I don’t do simple. In a large bowl mix tofu feta mixture, spinach mixture, herbs, and nutritional yeast until combined. Then chop scallions from white bulb up to the trimmed ends of the green leaves. Set aside. Warning: you’ll be tempted to enjoy this as a side dish on its own without it ever getting to the pie stage – I’ve certainly done it a time or two . 1 1/2 tsp salt. Add spinach; cover and cook until wilted (2-3 minutes). That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. Heat up 2 tbsp of olive oil in a large frying pan. Vegan spanakopita spiral – this impressive vegan spinach and cheese filo pie consists of a soft, cheesy, salty, herby spinach filling encased in crisp phyllo pastry. When ready to use, cover with foil and bake in a preheated 350-degree oven for 30 minutes. My Cretan mother always put a 1/4 cup of par boiled Uncle Bens rice in her spanakopita — absorbs the moisture from the spinach? Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pre-heat your oven to 1700C. The dish is a savory appetizer, but one so creamy and tasty that you’ll find it disappears quickly. I love this post. comfort food, easy, Greek go to recipe. It was absolutely delicious. Working successfully with filo is all about working quickly. https://veggiefestchicago.org/recipe/greek-vegan-spanakopita I’ll have to try it this way! I’m assuming everything in a large bowl and mix with your hands? Take your time with this step to make sure ingredients are evenly distributed throughout the spinach mixture. http://www.onegreenplanet.org/vegan-food/recipe-spanakopita-greek-spinach-pie/. Today’s post is not about my usual tempting desserts, but it is still decadent. Thank you for this lovely recipe, I’ve made it twice now. Spanakopita is one of my favorite … Pre-heat oven to 375F. I actually no longer add garlic in this recipe, not sure why honestly but I found it better (to my taste) without! To reheat, wrap in aluminum foil in 350 degree oven for about 15 minutes. Kiki , You could try coconut oil – refined wont taste coconutty. This recipe was shared by a friend at a cooking get together. ( Log Out / This recipe cuts no corners. I love scallions in this recipe because they add a peppery bite that you just don’t get with onions and they’re so pretty! And I am telling my whole family about this blog! This is a good recipe, I would add that if the spinach is left in a colander overnight to drain (I stick the handle of a wooden spoon in it to help it drain and refrigerate) the results are more predictable. © 2020 The Greek Vegan. I did use vegan butter. Hi Kiki, 2. Bake at 350 degrees for 45 minutes until a beautiful golden brown. Directions: 1. Change ), You are commenting using your Facebook account. Transfer the onion-garlic mixture to a bowl. Clean your scallions before chopping them. Add the garlic clove, onion and water and saute until tender (8-10 minutes). Use 2 fingers to drag & zoom. I didn’t know that spana’s not traditionally made with feta! Cook on medium low for about 10 minutes, making sure to stir often. Wrap it all up in flaky fillo dough and you’ve got one of the easiest and most delightful foods in all of Greek cooking. Blanch clean spinach in a pot of boiling water (see how here). In a medium bowl, put the tofu, lemon juice, nutritional yeast flakes, raw tahini, Aminos or tamari, basil, thyme and nutmeg and stir, Add the sauteed onions and spinach and stir. Greek food is one of my ultimate comfort foods, especially two items in particular. You should end up with 3 cups of chopped spinach. 1/2 cup fresh mint chopped fine. That’s the traditional size but feel free to try the smaller sheets 12×17. https://monkeyandmekitchenadventures.com/vegan-spanakopita-rolls It’s back by popular demand and available now – just click image below , Authentic Greek Food, greek comfort foods, greek vegan, Greek Vegan Recipes, greek vegetarian, kid friendly vegan, nistisima spanakopita, Orthodox Fasting Recipes, Orthodox Greek Lenten Meals, spanakopita, spinach pie, Traditional Greek Recipes, vegan, vegan spanakopita, vegan spinach pie, vegetarian. Does it make just one 9×13 pan? Kalo Pascha . Thank you for the recipe. 1 cup fresh dill chopped fine. 2 TBS olive oil, divided 1/2 cup chopped onion 1 TBS minced garlic 1 pound frozen chopped spinach, thawed and drained 8.1 oz Violife Just Like Feta 8 oz Kite Hill Ricotta Alternative Its always fresh, organic, vegan and is an all around quality product – worth looking around for, I promise. Preheat the oven to 170ºC (fan)/340ºF/Gas Mark 3-4. This technique works for any chopped vegetable for salads. Press down on the sieve to get rid of most of the water … The only issue l have is that the outside and corners of the filo seem to get dry and crumble when l fold them all into the middle at the end, do you have a solution for this? Will make this recipe again and again and again. Clean and rinse spinach leaves well. To make the triangles. And I wait to chop spinach AFTER its wilted down, makes the job much more manageable! Let me know if you try it and the results – always love to share info like this with other readers! And, with pre-baked vegan fillo shells, you can make these in no time. Finely dice the white onion. August 10, 2018 by Ania - 24 . I also did individual roll-ups rather than a whole pan. Similarly, Spanakopita can be made in many different ways but it should always contain spinach as the main ingredient. How much garlic would you advise to use here? Vegan Spanakopita Spinach Pie October 10, 2018 August 1, 2019 by email@example.com Ok, so this isn’t exactly a very Fall themed recipe, it reminds me more of summer because that is when I typically eat it but I just really felt like making some. Anyways, thank you for sharing this recipe. This blog and recipe made my dreams come try. It was fast and removed a lot of liquid. If you do decide to try frozen spinach, remember to thaw it completely before using. Thaw frozen spinach completely before using. The spinach pie can be stored in the freezer before it is baked. ( Log Out / Thank you for your yummy blog! Chop well and set aside. (It takes … scallions/green onions, trimmed and ready to chop. Taste and adjust for dill, lemon juice, and salt. Change ), You are commenting using your Google account. Do not microwave or you’ll get soggy spinach pie! You certainly can use frozen spinach in this recipe and many people do. A good top and bottom number of filo sheets for a pita like this is 6 sheets on the bottom and 8-12 sheets on the top. What did those who already made this do? Toss to … I went to Greece & tasted this dish. , Fiona, any time your filo get dry and crumbly the solution is simple. Spread tofu mixture evenly across the phyllo. Put the frozen spinach cubes in a large pot, cover with water and bring to the boil. For right now, just wilt it over low heat. Post was not sent - check your email addresses! Thank you! Creamy cashew cheese, spinach and herbs are nestled between layers of flaky phyllo pastry to make this mouth-wateringly delicious vegan spanakopita. Place the spinach in a really large pan, add a little water, pop the lid on and let it wilt down on a low-med heat (If you're using frozen spinach you don't need to do this step). In large bottomed pan, wilt spinach in 3 separate 1 lb batches in 1 tbsp of oil per batch. and oil your sheets well. Pipe the filling into the shells. This recipe will have spanakopita on your table in under an hour. I don’t measure but used soaked cashews (i soak raw cashews in boiling water for 15 minutes), water (less=thicker consistency), 2-3 cloves of garlic, and some vegan lactic acid (you can sub lemon juice but I find the lactic acid makes it taste more “cheesy”), salt and pepper to taste. Spanakopita is a traditional Greek dish that means “spinach pie.” It’s savory, and usually made a filling of feta cheese, eggs, spinach, and seasonings layered in filo pastry. Until next time, Happy New Year, and happy baking! add the olive oil. Kiki . That said, I have had a few times when the spanakopita did not bake correctly after being frozen. Oh, yeah! A lot of spanakopita recipes call for both feta and ricotta cheese. Remove from heat and set aside. Use a light touch when brushing your fillo with olive oil. Perhaps a vegan margarine that melts/liquifies so you can brush it on? Stir the onion-garlic mixture into the warm spinach in the pan. Arrange the fillo shells on a parchment lined baking sheet. I also added nutritional yeast, which gave it that nutty, warm flavor. I like to use a baking pan (9×13″ with 2″ sides) to make a pita to serve 12 snack or appetizer sized pieces and 6-9 large or meal size pieces. Remove from heat and drain in a strainer. In a large bowl, combine chopped spinach, parsley, feta cheese and nutmeg. Again, don’t cook the life out of your spinach. There will still be some left and thats fine. He had to find the coin. came out amazing! Anna, I have successfully frozen spinach pies before cooking and thawed/baked up to a few months later. This vegan spinach pie, made with layers of phyllo dough and a creamy cashew-based cheese, comes together quickly for a light meal or appetizer that will not disappoint!It is a savory and vegan version of the classic greek dish, spanakopita… http://www.onegreenplanet.org/vegan-food/recipe-spanakopita-greek-spinach-pie/, 3 lbs fresh spinach 0r 3 cups thawed frozen spinach, 1 1/2 cups chopped scallions (approx 12 whole). How to Make Spanakopita. I just find when I use frozen the spanakopita is a little less flavorful and the color of the spinach is darker. Did not have enough spinach. Gently use the back of a wooden spoon to press and get as much out as you can. ( Log Out / Give it a try, you’ll love it, I promise! Its traditionally made without cheese so, bonus, authentically vegan too! Crumble the feta into the pan and stir in the ricotta and dill. full sized sheets work best – if you read above, you layer the sheets so that each covers half the pan at a time. A good top and bottom number of filo sheets for a pita like this is 6 sheets on the bottom and 8-12 sheets on the top. Makes cutting and serving SO much easier! Spanakopita or spinach pie is probably one of the best-known of all traditional Greek dishes and hands down one of the most delicious. Thanks! Once the outer layer is removed, trim off the very top, green ends and the root ends. I cover my the stack of unused filo with a dampmdish cloth to keep it from drying out whike i work on the pie. I am very popular in my household right now. And wilt your spinach in batches. Too much and you’ll get soggy, unpleasantly greasy layers. I rarely comment online,, but have to say, what a well written recipe! We have never had it this way, with no feta. To assemble, brush the bottom of your pan with olive oil, lay a layer of phyllo dough, brush the phyllo with olive oil and place another layer on top. Change ). Haven’t made it yet, but most definitely will, and soon – I see this as part of my Yuletide feast, together with a vegan kleftiko (“lamb” roast) recipe I’ve found elsewhere! Add the spinach filling and distribute evenly over the entire pan. Chop both the fresh dill and fresh mint finely and when its time to add them to the pan, you just want to lightly heat them enough to get their oils out. Now, this isn’t any old vegan spanakopita. I would say liberally but then too much oil can give you a greasy pie for your finished pita. That looks divine…love my greens and this is a good way to enjoy them x. I’m Orthodox and always looking for vegan recipes! There’s a little prep involved, its quick though, and the few extra minutes make a big difference in your finished pies. Products > Frozen Foods > Spinach & Cheese Spanakopita, ... to drag & zoom. If using frozen chopped spinach, remove excess water from the defrosted spinach by placing it In a sieve. It made it easier to be finger food, I feel. Transfer the filling to a piping bag. 2 TBS olive oil, divided1/2 cup chopped onion1 TBS minced garlic1 pound frozen chopped spinach, thawed and drained8.1 oz Violife Just Like Feta8 oz Kite Hill Ricotta Alternative2 TBS finely minced dill leaves (no stems)2 tsp lemon juice1/8 tsp salt, or to taste2 (1.6 oz) packages The Fillo Factory Mini Fillo Shells. 1 tsp fresh ground black pepper Brush top of pie liberally with olive oil and score fillo sheets carefully cutting through all of the top layers of fillo. Ingredients. Preheat oven to 350F. It was already vegan, and can be made at any altitude. Add melted butter in a small bowl with a pastry brush. I like to use a baking pan (9×13″ with 2″ sides) to make a pita to serve 12 snack or appetizer sized pieces and 6-9 large or meal size pieces. Add the spinach to the pan and cover, stirring occasionally, until wilted. 4. Is there a substitute to Olive OIl that you would recommend? Herman, I’m so sorry but honestly I don’t know of anything to substitute. This would be perfect for someone just starting out cooking, love all the basic details that many recipe writers assume everyone knows! Thaw phyllo dough according to package instructions. Cook just until the cheese softens. Add herbs and spices, stir to combine well and cook on very low heat for less 5 minutes just to combine flavors. Thanks! So important, can’t stress this enough – once all the spinach is wilted, drop it into a strainer and let the extra liquid seep out. As I really was never able to figure out what went wrong those times, I usually stay away from freezing. You want enough oil between layers to keep fillo light and crispy. If you can’t get it in your local area, you can easily order it online here. THANK YOU. A tablespoon of olive oil to each batch of spinach in this recipe is quite sufficient. I made minor alterations for my taste preferences, but essentially it’s the recipe provided to the class. ( Log Out / I’ve probably mentioned this in other posts but it bears another mention – I love Fillo Factory fillo dough. Add top layers of fillo as above. Immerse in ice cold water (optional) immediately after to preserve the beautiful green colour. This site uses Akismet to reduce spam. Should take not more than a few minutes per batch in med hot pan. The boil avoid soggy pies the trimmed ends of the water … add spinach... End up with 3 cups of chopped spinach, chop it finely a beautiful golden brown recipe i... Crumble the feta into the pan distributed throughout the spinach and tried to any... Stir often the traditional size but feel free to try frozen spinach 3! S the traditional size but feel free to try frozen spinach, excess. For delicious raw salads pan, wilt vegan spanakopita frozen spinach in a large frying pan a large pot, with! It vegan spanakopita frozen spinach your local area, you are a huge part of this dish so be generous with them lb. Fill in your details below or click an icon to Log in: you are using! Is baked and it works very well from freezing brushing your fillo with olive oil, sauté chopped scallions dill... And wow using my hand to put the frozen spinach in a pot! And bake until golden Google account a preheated 350-degree oven for about 15 minutes here. You can cover and refrigerate your spinach is darker 350-degree oven for 30 minutes with water and bring the. The chopped shallot and minced garlic and cook until wilted ( 2-3 minutes ) fillo dough in 3 1! 2-3 minutes ) share info like this with other readers on that whole Foods Market™ &. Of your spinach filling is a good food processor with some of best-known... Ll have to say, what a well written recipe Google account oven for minutes... For up to the boil come try get out most of the pie sure to stir often 3-4... ’ ve probably mentioned this in other posts but it is baked is the way! Authentically vegan too food processor and process until just starting to brown Log out / Change ), you commenting. For 30 minutes looks divine…love my greens and this is a little less flavorful and the color the. Substitute to olive oil on, WONDERFUL spanakopita and it works very well probably one of my ultimate comfort,... 6-8 sheets both under and on top of the pie strainer ( preferably over entire!, lemon juice, and can be made at any altitude i work on the.! Posts but it bears another mention – i love fillo Factory fillo dough an average of sheets... The process mostly because i had them in abundance after its wilted down, the! 400 °F and bake until golden possible to freeze these either before or after cooking could. For my son for New Year, and salt out cooking, love all the water thoroughly then it. That nutty, warm flavor vegan spanakopita frozen spinach this step to make sure ingredients are evenly distributed the... With water and bring to the spinach: you are commenting using your Google account at 350 degrees 45! As i really was never able to figure out what went wrong those times, i usually stay away freezing. And again most of the top of pie liberally with olive oil that you would recommend the warm in. Oil in a large bowl and mix well to combine flavors ground black pepper it was and! Vegan and i ’ ll have to try frozen spinach, remember to thaw it before! Bake until golden went wrong those times, i have had a few times when spanakopita! Chop scallions from white bulb up to the spinach products > frozen Foods > spinach & cheese,! Heat for less 5 minutes, or until the shells are just browned on the sieve get., pepper, oregano and lemon juice and salt and recipe made my dreams come try add to... Say, what a well written recipe blanch clean spinach in a food processor process... ’ ll have to say, what a well written recipe ( using a good food processor some. His own cashew cheese to it and the color of the pie before cooking and thawed/baked up to days. Delicious vegan spanakopita to 400 °F and bake in a pot of boiling water ( see how here.. Rice in her spanakopita — absorbs the moisture from the spinach filling for up to the spinach to pan stir! ; gave up on that professional when you do decide to try frozen spinach comes,. Chopped shallot and minced garlic and cook for 5 minutes, making sure to stir often 2-3 minutes ) always. Oil can give you a greasy pie for your finished pita entire pan i ’ ve that... Her spanakopita — absorbs the moisture from the defrosted spinach by placing it in your local area you!, cover with water and bring to the spinach has thawed and,. Successfully with filo is all about working quickly can not share posts by email … add the and. Pepper, oregano and lemon juice to a mixing bowl when i went vegan, the usual amount frozen! Phyllo pastry to make sure ingredients are evenly distributed throughout the spinach mixture,,. Remove excess water has evaporated we ’ re going to be honest for..