Vegan Gluten-Free Pastryless Spanakopita
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach, washed and chopped
- 1 cup cooked quinoa
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup chopped green onions
- 1 cup vegan feta cheese, crumbled (optional)
- 1/4 cup nutritional yeast (optional)
- Salt and pepper, to taste
- Juice of 1 lemon
- Zest of 1 lemon
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside.
- Sauté the Onion and Garlic:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and fragrant, about 5 minutes.
- Add the Spinach:
- Add the chopped spinach to the skillet and cook until it wilts down, about 3-4 minutes. Remove from heat.
- Prepare the Filling:
- In a large mixing bowl, combine the cooked quinoa, chopped parsley, chopped dill, chopped green onions, crumbled vegan feta cheese (if using), and nutritional yeast (if using). Season with salt and pepper to taste.
- Combine Ingredients:
- Add the cooked spinach mixture to the bowl with the quinoa and herb mixture. Mix well to combine. Add the lemon juice and lemon zest, and mix again until everything is evenly distributed.
- Bake:
- Transfer the mixture to the greased baking dish, spreading it out evenly. Press down lightly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown.
- Serve:
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Serve warm and enjoy your vegan, gluten-free pastryless spanakopita!
Nutritional Information (per serving, assuming 6 servings):
- Calories: 185
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 285mg
- Total Carbohydrates: 26g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 10g
Nutritional values are approximate and may vary depending on specific ingredients used.