Vegan Spanakopita, also known as vegan spinach pie, is a traditional Greek dish that has been given a plant-based twist. This delicious and flavorful dish uses simple ingredients to create a mouthwatering experience that both vegans and non-vegans will love.
Flavor Explosion
The flavor profile of vegan spanakopita is a harmonious blend of various ingredients that come together to create a comforting and satisfying dish.
The main ingredient, spinach, provides a mild and slightly earthy taste. When combined with onions, garlic, and dill, the flavors become robust and aromatic. The addition of lemon juice adds a tanginess that balances out the dish perfectly.
One of the key players in this recipe is dairy-free feta cheese. The crumbly texture and tangy taste of vegan feta mimic the traditional non-vegan version. This ingredient adds a creamy and savory element that elevates the entire dish.
The final touch to the flavor profile is a crispy and flaky phyllo pastry crust. The combination of the crispy crust and the savory filling creates a delightful contrast that will have you going back for seconds.
Ingredients
- For the filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 kg spinach, roughly chopped
- 1 cup dairy-free feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- For the phyllo pastry:
- 1 package of vegan phyllo pastry sheets (approximately 12 sheets)
- 1/2 cup olive oil, for brushing
Recipe
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for an additional minute.
- Add the spinach to the pan and sauté until wilted.
- Remove the pan from heat and allow the spinach mixture to cool.
- In a large bowl, combine the cooled spinach mixture, dairy-free feta cheese, fresh dill, lemon juice, salt, and pepper. Mix well.
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish with olive oil.
- Place a sheet of phyllo pastry in the baking dish, brushing it with olive oil. Repeat this process, layering and brushing each sheet with oil until you have used half of the pastry.
- Spoon the spinach mixture onto the layered phyllo pastry in an even layer.
- Continue layering and brushing the remaining phyllo pastry sheets over the spinach mixture, ensuring to brush the top sheet with olive oil as well.
- Using a sharp knife, score the top layers of phyllo pastry into diamond-shaped pieces.
- Bake in the preheated oven for approximately 40-45 minutes, or until the top is golden brown and crispy.
- Remove from the oven and allow the spanakopita to cool slightly before serving.
Enjoy your vegan spanakopita warm or at room temperature. This dish is perfect for sharing with friends and family as an appetizer, main course, or even as a snack. The explosion of flavors in every bite will impress even non-vegans and leave them wanting more.
Pro tip: Serve your vegan spanakopita with a dollop of vegan tzatziki sauce on the side for an extra burst of flavor.
Whether you follow a vegan diet or not, vegan spanakopita is a delicious and nutritious dish that should be on your culinary repertoire. This plant-based version showcases the versatility and creativity of vegan cooking while still honoring the traditions and flavors of Greek cuisine.