Here’s a vegan and gluten-free version of the Pastry-less Spanakopita recipe, along with instructions and nutritional information:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup vegan feta cheese, crumbled (or substitute with tofu feta)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cooking spray or additional olive oil, for greasing
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with cooking spray or olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, stirring occasionally, about 3-5 minutes.
- Stir in the chopped parsley and dill. Cook for an additional 2 minutes.
- Remove the skillet from heat and transfer the cooked spinach mixture to a large mixing bowl.
- Add the crumbled vegan feta cheese (or tofu feta), nutritional yeast, and lemon juice to the bowl with the spinach mixture. Season with salt and pepper to taste. Mix until all ingredients are well combined.
- Transfer the spinach mixture to the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown and the edges are slightly crispy.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Serve the pastry-less spanakopita warm or at room temperature.
Nutritional Information (per serving, makes 6 servings):
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 6g
Note: Nutritional values are approximate and may vary depending on specific ingredients used.