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 . Anna, I have successfully frozen spinach pies before cooking and thawed/baked up to a few months later. 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. Arrange the fillo shells on a parchment lined baking sheet. Thanks! Can’t do baklava with the rose water, though, but make it orange water? Transfer the filling to a piping bag. Speed it up!! That’s the traditional size but feel free to try the smaller sheets 12×17. Add the spinach and cook for 5 minutes, or until excess water has evaporated. Hi Kiki, Add herbs and spices, stir to combine well and cook on very low heat for less 5 minutes just to combine flavors. 4. Clean and rinse spinach leaves well. I put it in a food processor with some of the scallions and dill for more flavor and mixed it with the spinach mixture. For right now, just wilt it over low heat. scallions/green onions, trimmed and ready to chop. In a mixing bowl, add the dry and crumbly tofu. I’m Orthodox and always looking for vegan recipes! Kiki . You should end up with 3 cups of chopped spinach. https://veggiefestchicago.org/recipe/greek-vegan-spanakopita To reheat, wrap in aluminum foil in 350 degree oven for about 15 minutes. How to Make Spanakopita. If you can’t get it in your local area, you can easily order it online here. Give it a try, you’ll love it, I promise! While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to … Authentic, Traditional Greek Vegan Recipes. I did use vegan butter. I made it for my son for New Year since he is vegan and I am Greek. For both fresh and frozen spinach, drain spinach in a strainer (preferably over the sink) to get out most of liquid. I just find when I use frozen the spanakopita is a little less flavorful and the color of the spinach is darker. DELICIOUS nonetheless. however you want to arrange them really is fine to be honest . Transfer the onion-garlic mixture to a bowl. Greece had us at ‘hello’! 1 1/2 tsp salt. Trim the ends and rinse spinach really well. At this stage, you can cover and refrigerate your spinach filling for up to 3 days before using. Thank you so much! When ready to use, cover with foil and bake in a preheated 350-degree oven for 30 minutes. And I am telling my whole family about this blog! Wipe out the warm pan and add the additional 1 TBS olive oil. I cover my the stack of unused filo with a dampmdish cloth to keep it from drying out whike i work on the pie. Used shallots mostly because I had them in abundance. Heat up 2 tbsp of olive oil in a large frying pan. In a large bowl mix tofu feta mixture, spinach mixture, herbs, and nutritional yeast until combined. 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! Hi Kiki, Thanks! I don’t do simple. 1 1/2 cups chopped scallions (approx 12 whole) 1/4 cup olive oil + 3 tbsp. 2. This would be perfect for someone just starting out cooking, love all the basic details that many recipe writers assume everyone knows! 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. And wilt your spinach in batches. Even with a tired cook and using my hand to put the olive oil on, WONDERFUL SPANAKOPITA! It is perfect for a holiday platter, especially for New Year’s Eve festivities. Finely dice the white onion. Vegan Spanakopita Spinach Pie October 10, 2018 August 1, 2019 by melina@melinakutelas.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. A handful of simple ingredients – fresh dill, mint, peppery chopped scallions, gorgeous green leafy spinach and you’re good to go. It made it easier to be finger food, I feel. So, we’re going to be making BOTH vegan feta and ricotta from scratch (using a good food processor! add the olive oil. Use 2 fingers to drag & zoom. An average of 6-8 sheets both under and on top of spinach filling is a good guide. 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. Thank you for the recipe. This site uses Akismet to reduce spam. Cook just until the cheese softens. And I wait to chop spinach AFTER its wilted down, makes the job much more manageable! Once the spinach has thawed and drained, squeeze the spinach to remove any excess liquid and set aside. I am very popular in my household right now. comfort food, easy, Greek go to recipe. Toss to … And remember to score the top of the pie before cooking. 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? Once the outer layer is removed, trim off the very top, green ends and the root ends. In large bottomed pan, wilt spinach in 3 separate 1 lb batches in 1 tbsp of oil per batch. Thank you! 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? rinsed baby spinach If you go with frozen chopped spinach, make sure to let it thaw before using and drain off any liquid. 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. This looks amazing! I’ll have to try it this way! I rarely comment online,, but have to say, what a well written recipe! Working successfully with filo is all about working quickly. 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 kiki@thegreekvegan.com to continue troubleshooting! ( Log Out / Add the lemon juice and salt and stir to combine. Learn how your comment data is processed. And I love spinach. Important: transfer wilted spinach batches into strainer to allow juices to strain off. I would say liberally but then too much oil can give you a greasy pie for your finished pita. Add spinach; cover and cook until wilted (2-3 minutes). 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… Simmer until spinach has defrosted and then drain very thoroughly. Use a light touch when brushing your fillo with olive oil. As a new vegan I find this recipe Devine. That looks divine…love my greens and this is a good way to enjoy them x. Add the spinach filling and distribute evenly over the entire pan. 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. A lot of spanakopita recipes call for both feta and ricotta cheese. This recipe was shared by a friend at a cooking get together. I’ve probably mentioned this in other posts but it bears another mention – I love Fillo Factory fillo dough. Cover with plastic wrap and it will keep fresh for 2 months. 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. In a large bowl, combine chopped spinach, parsley, feta cheese and nutmeg. Take frozen pastry puff or filo out of the freezer and allow it to warm to room temperature. Is there a substitute to Olive OIl that you would recommend? I love this post. Pre-heat oven to 375F. Add the spinach and cook until warmed through. 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! The dish is a savory appetizer, but one so creamy and tasty that you’ll find it disappears quickly. Add chopped spinach to pan and mix well to combine completely. Kalo Pascha . I went to Greece & tasted this dish. Vegan spanakopita – Greek spinach pie. Will make this recipe again and again and again. Its always fresh, organic, vegan and is an all around quality product – worth looking around for, I promise. 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. August 10, 2018 by Ania - 24 . You want enough oil between layers to keep fillo light and crispy. It was already vegan, and can be made at any altitude. Is it possible to freeze these either before or after cooking? I also did individual roll-ups rather than a whole pan. There’s a little prep involved, its quick though, and the few extra minutes make a big difference in your finished pies. Change ). I use a box cutter and it works very well. Made this last night. © 2020 The Greek Vegan. Personally haven’t much experience with them myself but I’m thinking that would be an option. And, with pre-baked vegan fillo shells, you can make these in no time. 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