WORLD’S BEST GREEK VEGAN SPANAKOPITA | September 24, 2023

Ingredients:

• 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
• 1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
• ¼ cup dill
• ¼ cup parsley , either kind works but I use Italian flat leaf
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• Olive oil or veggie broth for sautéing
• 1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)
• ⅙ – ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
• 1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)

Instructions:

• Preheat the oven to 350 F/ 175 C.
• In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
• Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
• Add dill and parsley and mix well. Put the mixture in a large bowl.
• If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
• Pour the store bought or cashew “feta” mixture into…

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