Vegan Spanakopita

🛒 Ingredients

• Vegan Phyllo Dough 450 g · 1500 kcal
• Fresh Spinach 1500 g · 350 kcal
• Yellow Onion 200 g · 80 kcal
• Garlic Cloves 20 g · 30 kcal
• Olive Oil 80 g · 700 kcal
• Vegan Feta Cheese, crumbled 200 g · 500 kcal
• Fresh Dill, chopped 10 g · 5 kcal
• Fresh Parsley, chopped 10 g · 5 kcal
• Nutritional Yeast 20 g · 70 kcal
• Lemon Juice 30 g · 10 kcal
• Vegan Butter, melted 110 g · 800 kcal
• Black Pepper 2 g · 0 kcal

👨‍🍳 Instructions

1. Sauté the finely chopped yellow onion in olive oil until translucent, then add minced garlic and cook for another minute until fragrant.
2. Add the fresh spinach in batches to the pan, stirring until wilted, then squeeze out any excess liquid once cooled.
3. In a large bowl, combine the wilted spinach, sautéed onion and garlic, crumbled vegan feta, chopped dill and parsley, nutritional yeast, lemon juice, salt, and black pepper.
4. Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
5. Lay one sheet of phyllo dough in the baking dish, brush with melted vegan butter, and repeat with half of the phyllo sheets, overlapping slightly to cover the bottom and sides.
6. Spread the spinach-feta filling evenly over the phyllo base.
7. Cover the filling with the remaining phyllo sheets, brushing each sheet with melted vegan butter, and tuck in the edges.
8. Score the top layer of phyllo dough into serving-sized pieces, being careful not to cut through to the filling.
9. Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
10. Allow to cool for at least 15 minutes before serving to allow the filling to set.