If you’re a fan of savory, flaky pastries and looking for a delicious vegan option, this Greek Vegan Spanakopita is a must-try. This recipe is so good that it might just become your new favorite meal. With its rich filling of spinach, herbs, and a perfectly crisp phyllo crust, it’s no wonder my hubby and I couldn’t resist eating almost half of it in one sitting! Here’s how to make this irresistible dish.
Ingredients:
- 1 package phyllo dough (16 oz, thawed in the refrigerator overnight)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach (or 1 1/2 pounds frozen spinach, thawed and drained)
- 1/2 cup fresh dill, chopped (or 1/4 cup dried dill)
- 1/4 cup fresh parsley, chopped
- 1/2 cup nutritional yeast
- 1/2 cup vegan feta cheese, crumbled (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup water (for sealing phyllo sheets)
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