World's Best Greek Vegan Spanakopita
World's Best Greek Vegan Spanakopita , By Healthy Living and Lifestyle .
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: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 Servings
• 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)
• 1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
• 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
• 2 tablespoons distilled white vinegar
• 1 tablespoon water
• ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
• Preheat the oven to 350 F/ 175 C.
• In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
• Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
• Add dill and parsley and mix well. Put the mixture in a large bowl.
• . . .
Read More this full recipes at 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: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 Servings
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)
• 1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
• 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
• 2 tablespoons distilled white vinegar
• 1 tablespoon water
• ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
INSTRUCTIONS:
• Preheat the oven to 350 F/ 175 C.
• In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
• Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
• Add dill and parsley and mix well. Put the mixture in a large bowl.
• . . .
Read More this full recipes at World's Best Greek Vegan Spanakopita
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