WORLD’S BEST GREEK VEGAN SPANAKOPITA

Ingredients:

• 12 ounces fresh spinach, chopped (or a mix of spinach and chard)
• 1 bunch scallions, chopped
• 1/4 cup dill
• 1/4 cup parsley (flat-leaf or Italian)
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Olive oil or vegetable broth for sautéing
• 1 pound phyllo (filo) sheets
• 1/6 – 1/3 cup olive oil for brushing phyllo (filo)
• 1 cup vegan feta cheese (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Prepare the Spinach Mixture: In a skillet, sauté the scallions in olive oil or broth until soft. Add chopped spinach, salt, and pepper, and cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
3. Prepare the Vegan Feta: If making homemade vegan feta, blend cashews, vinegar, water, and salt in a food processor until coarsely chopped. Add the vegan feta to the spinach mixture and mix well.
4. Brush Phyllo Sheets: Brush the bottom of a 9×13-inch baking pan with olive oil. Layer half of the phyllo sheets in the pan, brushing each sheet with olive oil before adding the next.
5. Add Spinach Mixture: Spread the spinach and feta mixture evenly over the phyllo sheets in the pan.
6. Layer Remaining Phyllo Sheets: Top the spinach mixture with the remaining phyllo sheets, brushing each sheet with olive oil.
7. Bake: Bake the spanakopita for 60-70 minutes, or until golden brown on top. Let it cool completely before cutting into squares and serving.

Notes:

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