Instructions:
- Prepare the Filling:
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted and any excess moisture has evaporated. If using frozen spinach, make sure to squeeze out as much moisture as possible before adding it to the skillet.
- Mix Filling: Remove the skillet from heat. Stir in the fresh dill, parsley, nutritional yeast, vegan feta (if using), salt, black pepper, and nutmeg. Mix until well combined. Set aside to cool slightly.
- Assemble the Spanakopita:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Phyllo Dough: Unroll the phyllo dough and cover with a damp towel to prevent drying out. Brush a 9×13-inch baking dish with a bit of olive oil.
- Layer Phyllo Sheets: Place one sheet of phyllo dough in the baking dish and brush lightly with olive oil. Repeat layering with about 6-8 sheets, brushing each layer with oil. The key is to create a sturdy base that will support the filling.
- Add Filling: Spread the spinach filling evenly over the phyllo layers.
- Top Layers: Layer additional phyllo sheets over the filling, brushing each sheet with olive oil as before. Use about 6-8 more sheets, ensuring to brush each layer to achieve a crisp, golden top.
- Seal Edges: Brush the top layer of phyllo with olive oil and fold any overhanging edges inward to seal the filling.
- Bake the Spanakopita:
- Bake: Place the assembled Spanakopita in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and crispy.
- Cool and Serve: Allow the Spanakopita to cool for a few minutes before cutting into squares. This helps the filling set and makes it easier to serve.
Tips for Success:
- Phyllo Dough: Handle phyllo dough carefully as it can dry out quickly. Keep unused sheets covered with a damp towel while working.
- Spinach: Make sure to remove as much moisture as possible from the spinach to prevent a soggy filling.
- Customization: Feel free to adjust the herbs and seasonings to your taste. Some variations include adding a touch of lemon zest or substituting different fresh herbs.
Why This Spanakopita is the Best:
This Greek Vegan Spanakopita stands out because it combines the traditional flavors of spinach and herbs with a vegan twist. The layers of crispy phyllo dough paired with the savory, herb-infused filling make it a perfect dish for any meal. It’s not only delicious but also packed with nutrients, making it a wholesome choice for both vegans and non-vegans alike.
My hubby and I couldn’t get enough of this Spanakopita, and I’m sure the leftovers won’t last past breakfast. It’s a dish that’s bound to impress, and once you try it, you might just agree that it’s the best Spanakopita you’ve ever had. Enjoy every bite of this delightful pastry! 🌟🍴
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