Vegan Spanakopita (Spinach and Cashew Pie)
Ingredients:
For the Filling:
1 lb (450g) frozen spinach, thawed and drained (or use fresh spinach)
1 cup raw cashews, soaked and drained
1 small onion, finely chopped
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped (or use dried dill)
Salt and black pepper, to taste
For the Phyllo Dough:
1 package vegan phyllo pastry sheets (make sure they are vegan-friendly)
For Layering:
Olive oil or melted vegan butter for brushing
Instructions:
Prepare the Filling:
If using frozen spinach, make sure it’s thawed and well-drained. If using fresh spinach, blanch it briefly, then drain and chop it finely.
In a food processor, combine the soaked and drained cashews. Pulse until they turn into fine crumbs.
In a large mixing bowl, mix together the drained spinach, chopped onion, minced garlic, lemon zest, lemon juice, fresh parsley, fresh dill, and the processed cashews. Season with salt and black pepper to taste. Ensure everything is well combined.
Assemble the Vegan Spanakopita:
Preheat your oven to the temperature indicated on the phyllo dough package.
Unroll the vegan phyllo pastry sheets and cover them with a damp kitchen towel to prevent drying out while you work.
Take one sheet of phyllo dough and brush it with olive oil or melted vegan butter. Place another sheet on top and repeat the process until you have about 4-5 layers.
Spoon a portion of the spinach and cashew mixture onto one end of the layered phyllo sheets.
Carefully fold over the sides and roll it up like a burrito or cylinder, tucking in the edges as you go. Brush the top with more olive oil or vegan butter.
Repeat this process with the remaining phyllo sheets and filling, making as many individual Spanakopita rolls as you desire.
Bake:
Place the assembled Vegan Spanakopita rolls on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy.
Serve:
Remove from the oven and let them cool slightly before serving.
Freezing Instructions:
If you want to freeze these for quick meals:
Allow them to cool completely after baking.
Wrap each Spanakopita roll individually in plastic wrap or aluminum foil.
Place the wrapped rolls in an airtight container or a freezer bag and store them in the freezer.
When you’re ready to eat, reheat them in a preheated oven until they’re heated through.
Enjoy your delicious Vegan Spanakopita as a tasty and convenient meal option!