Introduction: This Vegan Spanakopita is a plant-based take on the classic Greek spinach pie. It features a delicious, savory filling of spinach, fresh herbs, and a creamy cashew mixture in place of traditional cheese, all wrapped in crispy phyllo dough. This dish is perfect for a holiday table or as a delicious main course or appetizer.

Ingredients:

For the Filling:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 lbs fresh spinach, roughly chopped (or 2 packs frozen, thawed and drained)
  • 1 cup fresh herbs, chopped (a mix of dill, parsley, and green onions)
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice

For the Cashew “Feta”:

  • 1 cup raw cashews, soaked for at least 2 hours (or boiled for 15 minutes)
  • ¼ cup nutritional yeast
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon miso paste (optional, for added flavor)
  • ¼ cup water (add more if needed to reach desired consistency)
  • Salt, to taste

For the Phyllo Pastry:

  • 1 pack phyllo dough, thawed according to package instructions
  • ½ cup olive oil or melted vegan butter, for brushing the phyllo layers

Instructions:

Step 1: Prepare the Cashew “Feta”

  1. Soak and Blend Cashews:
    • Drain the soaked or boiled cashews and place them in a food processor. Add nutritional yeast, lemon juice, apple cider vinegar, miso paste (if using), and water.
  2. Blend until Smooth:
    • Blend until creamy and smooth, scraping down the sides as needed. Add salt to taste and more water if needed to achieve a spreadable, thick consistency. Set aside.

Step 2: Make the Spinach Filling

  1. Sauté Onion and Garlic:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and sauté for another minute.
  2. Add Spinach and Herbs:
    • Gradually add the spinach to the skillet, cooking until wilted. If using frozen spinach, ensure it is well-drained. Add the fresh herbs and cook for another 2-3 minutes.
  3. Combine with Cashew Mixture:
    • Remove the skillet from the heat and stir in the cashew “feta” mixture. Add lemon juice, and season with salt and black pepper. Set aside.

Step 3: Assemble the Spanakopita

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Phyllo Layers:
    • Lightly grease a 9×13-inch baking dish with olive oil or vegan butter. Place one sheet of phyllo in the dish, letting the edges hang over. Brush with olive oil or melted vegan butter. Continue layering and brushing each sheet with oil, using about half of the phyllo sheets for the base.
  3. Add the Spinach Filling:
    • Spread the spinach and cashew mixture evenly over the layered phyllo sheets.
  4. Top with Remaining Phyllo Sheets:
    • Place another sheet of phyllo over the filling, brush with oil, and repeat until you’ve used the remaining phyllo sheets, brushing each one with oil. Tuck in any overhanging edges for a clean look.
  5. Score the Phyllo:
    • With a sharp knife, gently score the top layers of the phyllo into squares or diamond shapes. This will make it easier to cut after baking.

Step 4: Bake

  1. Bake the Spanakopita:
    • Place the dish in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
  2. Cool and Serve:
    • Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Serving Suggestions:

  • With a Side Salad: Serve with a simple Greek salad or mixed greens for a refreshing side.
  • Dipping Sauce: Pair with vegan tzatziki sauce or a drizzle of lemon for extra flavor.

Tips and Variations:

  1. Use Other Greens: You can substitute some of the spinach with kale or Swiss chard for added flavor.
  2. Adjust Cashew Consistency: Make the cashew “feta” as smooth or crumbly as desired. For a cheesier flavor, add extra nutritional yeast.
  3. Make Ahead: Prepare the filling ahead of time and assemble just before baking.

Nutritional Information (Per Serving, Approx. 8 Servings):

  • Calories: 280
  • Carbohydrates: 28g
  • Fiber: 4g
  • Net Carbs: 24g
  • Protein: 6g
  • Fat: 16g

WW SmartPoints (Per Serving):

Each serving has approximately 7 SmartPoints on the Weight Watchers program, depending on specific ingredients used.

This Vegan Spanakopita is a delicious, crispy, and flavorful pie that brings together all the traditional elements of the Greek classic in a plant-based version. Perfect for sharing, this dish is ideal for gatherings, special meals, or simply when you’re craving a comforting, savory treat!