Spanakopita, meaning "spinach pie" is a Greek savoury pastry with a spinach and feta cheese filling. Greek's have been eating these pies since ancient times. This vegan spanakopita is made to be just like the traditional dish.
This dish is super easy to make, it can be a little time consuming brushing oil on each piece of filo but it is worth it!
If you don't brush oil on the fil pastry they will come apart in the oven.
This dish is a great one for a famil get together or a party!
They taste great hot or cold and they are great finger foods.
Joss has been on many holidays to Greece, it was where his family went every year. Joss loves Greek food, it has to be made just like it would traditonally.
I didn't have dill when I first made this spanakopita so I had to used basil; Joss was very skeptical about this but he loved it!
The filling isn't very thick in this, I think it's plenty but if you would like more you can double the filling.
Making this is super easy;
First you need to heat some oil in a pan and add the spring onions to brown them.
Add the spinach, salt and pepper to the pan. Place a lid on the pan until the spinach wilts. This should take no longer than 5 minutes.
Remove from the heat and add the dill and parsley, mix this together well.
Transfer this mix to a mixing bowl and add the feta. Mix together well. I found using a fork to help break the feta down a little helped.
I used a 28x28cm cake baking tin to make my spanakopita in. I chose this because it was the closest to fitting the filo sheets in, though I did have to cut a little around the edges to make it fit completely.
Oil the pan and start placing your filo pastry into the bottom. You want to use one of the 2 packs for the bottom, this is about 11 sheets.
If you don't oil between each sheet they will come apart in the oven.
Trasnfer the spinach mix to the baking tray and spread it as evenly as possible.
Add the second pack of filo pastry on top; I found they didn't fit as well on the top as they did on the bottom. I put one vertical in the tray and then one horizontal and continued like this with them all. That made it so that the whole dish had some pastry.
Bake this for 40-60
Wait for it to cool completely before cutting into it if you want it to keep it's shape.
Serve and Enjoy!
I hope you love this as much as we did!
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Marisa
Spanakopita - Serves 16
Ingredients
300g Fresh Spinach - Chopped
6-7 Bulbs Spring Onions - Thinly Sliced
¼ Cup Dill - Chopped
¼ Cup Parsley - Chopped if using Fresh
¼ tsp Sea Salt
¼ tsp Pepper
Olive Oil
2 Packs Ready made Filo Pastry Sheets - Roughly 11 Sheets per pack
200g Feta - Check out our feta recipe here
Method
Place 1 tsp of olive oil in a frying pan and let it heat up
Place the spring onions in the pan and let them brown, this should take no longer than 2 minutes.
Add the spinach, salt and pepper. Place a lid on your frying pan and leave it until the spinach has wilted.
Remove from the heat
Add the dill and parsley and mix them in well.
Transfer the mix into a small mixing bowl.
Add the feta to the bowl and mix together well.
Preheat the oven 175C
Brush some oil on a baking tray 28x28cm
Place half the filo sheets in the tray, one at a time and brush each sheet with oil before placing the next one on.
Transfer your spinach mix to your tray and spread it out evenly.
Place the rest of your filo sheets on top, brushing oil in between each one.
Bake for 40-60 minutes
Let cool completely before cutting if you want them to keep their shape
Serve
Enjoy!
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