• 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
  3. Add spinach to the skillet, cooking until wilted. Remove from heat.
  4. In a mixing bowl, combine spinach mixture, vegan feta, nutritional yeast, dill, salt, and pepper.
  5. Carefully unroll phyllo dough. Cover with a damp towel to prevent drying out.
  6. Spread the spinach and feta mixture evenly over the phyllo. Top with remaining phyllo sheets, brushing each sheet with butter.
  7. Bake for 45-50 minutes, or until golden and crisp. Allow to cool slightly before serving.

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