-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten,soy
- Seasons:spring,summer,fall
- Cuisines:
- Courses:dinner,brunch,snacks
Recipe Description
A delightful vegan twist on the classic Greek spanakopita, using creamy vegan feta and crisp phyllo pastry. Perfect for any gathering or a comforting dinner.
Ingredients
- 1 package phyllo dough, thawed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces spinach, fresh or frozen
- 1 block vegan feta, crumbled
- 1/4 cup nutritional yeast
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 1/4 cup vegan butter, melted
Steps:
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add spinach to the skillet, cooking until wilted. Remove from heat.
- In a mixing bowl, combine spinach mixture, vegan feta, nutritional yeast, dill, salt, and pepper.
- Carefully unroll phyllo dough. Cover with a damp towel to prevent drying out.
- Spread the spinach and feta mixture evenly over the phyllo. Top with remaining phyllo sheets, brushing each sheet with butter.
- Bake for 45-50 minutes, or until golden and crisp. Allow to cool slightly before serving.
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