This vegan spanakopita offers a delightful twist on the classic Greek favorite, featuring crisp, buttery phyllo sheets surrounding a rich mixture of wilted spinach, sweet onions, and aromatic garlic. The filling is light yet satisfying, relying on fresh herbs and olive oil for depth of flavor rather than dairy. It serves beautifully as a hearty main course for a weeknight dinner or as an impressive centerpiece for brunch gatherings. Simple to assemble with pantry staples, this dish brings a touch of Mediterranean warmth to your table, offering a perfect balance of flaky texture and savory goodness that appeals to both vegans and omnivores alike.
Spanakopita (Vegan
Description
This vegan spanakopita offers a delightful twist on the classic Greek favorite, featuring crisp, buttery phyllo sheets surrounding a rich mixture of wilted spinach, sweet onions, and aromatic garlic. The filling is light yet satisfying, relying on fresh herbs and olive oil for depth of flavor rather than dairy. It serves beautifully as a hearty main course for a weeknight dinner or as an impressive centerpiece for brunch gatherings. Simple to assemble with pantry staples, this dish brings a touch of Mediterranean warmth to your table, offering a perfect balance of flaky texture and savory goodness that appeals to both vegans and omnivores alike.Ingredients
Directions
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Preheat your oven to 375&# 194;°F (190ðC).
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In a large skillet, heat olive oil over medium heat and sauté the chopped onions until soft and translucent, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Add the spinach and water to the skillet, cooking until the spinach is completely wilted and excess moisture has evaporated.
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Remove the skillet from heat and let the spinach mixture cool slightly before transferring it to a bowl.
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Thaw the phyllo dough according to package instructions, keeping it covered with a damp towel to prevent drying.
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Lightly grease a baking dish with a little olive oil.
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Layer half of the phyllo sheets in the bottom of the dish, brushing each sheet lightly with olive oil.
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Spread the cooled spinach mixture evenly over the phyllo layers.
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Top with the remaining phyllo sheets, brushing each with olive oil.
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Use a sharp knife to score the top layers into squares or diamonds for easy serving.
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Bake for 30-35 minutes until the top is golden brown and crispy.
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Let cool for a few minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 128.5kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 1.7g9%
- Cholesterol 0.7mg1%
- Sodium 73.4mg4%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 0.4g2%
- Sugars 0.5g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen spinach, ensure it is thoroughly thawed and squeezed dry to remove as much liquid as possible to prevent a soggy pie.
For added flavor, consider mixing fresh dill, parsley, or mint into the spinach filling.
Brushing each phyllo layer with olive oil is crucial for achieving a crispy, golden texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
