This may seem silly to mention but I’ve found that many people leave out this step. Transfer the onion-garlic mixture to a bowl. I am so glad I found your website. http://www.onegreenplanet.org/vegan-food/recipe-spanakopita-greek-spinach-pie/. For more amazing Greek vegan recipes, check out our six-week meal plan! This recipe cuts no corners. ( Log Out / Add the spinach to the pan and cover, stirring occasionally, until wilted. All Rights Reserved. 1 tsp fresh ground black pepper 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. Absolutely delicious. 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! Similarly, Spanakopita can be made in many different ways but it should always contain spinach as the main ingredient. Greece had us at ‘hello’! Place the tofu, lemon juice, nutritional yeast, milk and salt and pepper into a bowl and mash until it … Can’t do baklava with the rose water, though, but make it orange water? I am a Greek American and vegan. Finely dice the white onion. Speed it up!! THANK YOU. It is perfect for a holiday platter, especially for New Year’s Eve festivities. How much garlic would you advise to use here? When ready to use, cover with foil and bake in a preheated 350-degree oven for 30 minutes. Do not microwave or you’ll get soggy spinach pie! Sorry, your blog cannot share posts by email. Add the garlic and cook until just starting to brown. This recipe will have spanakopita on your table in under an hour. And wilt your spinach in batches. 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. traditional, authentically vegan Greek spanakopita. Thank you! I did use vegan butter. Whole Foods Market™ Spinach & Cheese Spanakopita, 12 EACH. Used shallots mostly because I had them in abundance. That looks divine…love my greens and this is a good way to enjoy them x. Thanks! thanks for all the recipes, I’m not vegan….but have been fasting for 40 days, these recipes were great! Its always fresh, organic, vegan and is an all around quality product – worth looking around for, I promise. I put it in a food processor with some of the scallions and dill for more flavor and mixed it with the spinach mixture. World’s Best Greek Vegan Spanakopita This post may contain affiliate links or sponsored content. 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 rinsed baby spinach If you go with frozen chopped spinach, make sure to let it thaw before using and drain off any liquid. There will still be some left and thats fine. 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. 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. Add the spinach and cook for 5 minutes, or until excess water has evaporated. Until next time, Happy New Year, and happy baking! In large bottomed pan, wilt spinach in 3 separate 1 lb batches in 1 tbsp of oil per batch. And I am telling my whole family about this blog! Post was not sent - check your email addresses! Kiki . Add the onion and cook until almost translucent. 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. Add melted butter in a small bowl with a pastry brush. 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! 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. I would say liberally but then too much oil can give you a greasy pie for your finished pita. Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you … Put the frozen spinach cubes in a large pot, cover with water and bring to the boil. It’s a real crowd pleaser that is … In 1/4 cup olive oil, sauté chopped scallions and garlic on low heat until soft, careful not to burn. Add the lemon juice and salt and stir to combine. In a large bowl, combine chopped spinach, parsley, feta cheese and nutmeg. He had to find the coin. If so, do you cut each 18×14 phyllo sheet in half to make one layer or does one sheet folded in half equal a layer? Add the garlic clove, onion and water and saute until tender (8-10 minutes). Set aside. Vegan spanakopita – Greek spinach pie. And remember to score the top of the pie before cooking. Change ), You are commenting using your Twitter account. Once the outer layer is removed, trim off the very top, green ends and the root ends. Chop well and set aside. I like to leave the root end on while peeling so that the entire scallion doesn’t fall apart in the process. Cook just until the cheese softens. DELICIOUS nonetheless. Should take not more than a few minutes per batch in med hot pan. Arrange the fillo shells on a parchment lined baking sheet. For both fresh and frozen spinach, drain spinach in a strainer (preferably over the sink) to get out most of liquid. 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). I like to use the 14×18 sheets. At this stage, you can cover and refrigerate your spinach filling for up to 3 days before using. came out amazing! The dish is a savory appetizer, but one so creamy and tasty that you’ll find it disappears quickly. You want enough oil between layers to keep fillo light and crispy. Allow pie to rest for about 15 minutes before serving. In a large bowl mix tofu feta mixture, spinach mixture, herbs, and nutritional yeast until combined. full sized sheets work best – if you read above, you layer the sheets so that each covers half the pan at a time. 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. So, we’re going to be making BOTH vegan feta and ricotta from scratch (using a good food processor! Will make this recipe again and again and again. Take your time with this step to make sure ingredients are evenly distributed throughout the spinach mixture. 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. 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. You certainly can use frozen spinach in this recipe and many people do. Add the chopped shallot and minced garlic and saute for 2 minutes. Press down on the sieve to get rid of most of the water … I am greek and also vegan and I’m planning on making this tonight…thanks. , Fiona, any time your filo get dry and crumbly the solution is simple. Kalo Pascha . I made it for my son for New Year since he is vegan and I am Greek. Clean and rinse spinach leaves well. That said, I have had a few times when the spanakopita did not bake correctly after being frozen. It was absolutely delicious. https://monkeyandmekitchenadventures.com/vegan-spanakopita-rolls This technique works for any chopped vegetable for salads. Spread tofu mixture evenly across the phyllo. Don’t be tempted to cook them, you want to preserve as much of the beautiful, bright, fresh flavors as possible! Let me know if you try it and the results – always love to share info like this with other readers! They’re slightly easier to handle, especially if its your first time working with fillo. I am very popular in my household right now. 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. 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. Preheat oven to 350F. Eat while still hot. 1 1/2 cups chopped scallions (approx 12 whole) 1/4 cup olive oil + 3 tbsp. Easy Spanakopita Appetizers. Its traditionally made without cheese so, bonus, authentically vegan too! Perhaps a vegan margarine that melts/liquifies so you can brush it on? https://veggiefestchicago.org/recipe/greek-vegan-spanakopita If you can’t get it in your local area, you can easily order it online here. August 10, 2018 by Ania - 24 . It was already vegan, and can be made at any altitude. Spanakopita or spinach pie is probably one of the best-known of all traditional Greek dishes and hands down one of the most delicious. This recipe was shared by a friend at a cooking get together. Today’s post is not about my usual tempting desserts, but it is still decadent. https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie Thaw frozen spinach completely before using. Herman, I’m so sorry but honestly I don’t know of anything to substitute. It should still be a nice bright green color. however you want to arrange them really is fine to be honest . Working successfully with filo is all about working quickly. A Note on Vegan Cheese for Vegan Spanakopita. Anna, I have successfully frozen spinach pies before cooking and thawed/baked up to a few months later. Thaw phyllo dough according to package instructions. And, with pre-baked vegan fillo shells, you can make these in no time. Heat up 2 tbsp of olive oil in a large frying pan. 4. Authentic, Traditional Greek Vegan Recipes. It was fast and removed a lot of liquid. I think using 3/4 of a 10 ounce bag (1 cup) will do fine unless you are a big fan of spinach! Is it possible to freeze these either before or after cooking? Thank you for this lovely recipe, I’ve made it twice now. Stir the onion-garlic mixture into the warm spinach in the pan. Add the spinach filling and distribute evenly over the entire pan. Add Cover with plastic wrap and it will keep fresh for 2 months. An average of 6-8 sheets both under and on top of spinach filling is a good guide. In aluminum foil in 350 degree oven for about 15 minutes before.! I wait vegan spanakopita frozen spinach chop spinach after its wilted down, makes the job more... Amount of liquid liberally but then too much and you ’ ll get soggy spinach pie probably... To mention but i ’ m Orthodox and always looking for vegan recipes microwave or you ll. Under an hour take not more than a whole 10 ounce bag ( cup... Much experience with them myself but i ’ ve over cooked if you start seeing turn! Carefully separate and layer fillo sheets in baking pan and mix well to combine.. 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