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Vegan Spanakopita

Sourced from: The Vegan Larder

I used a separate recipe for the Vegan Feta so I have entirely omitted that part from this page. You can also make triangles with this recipe. I used a store-bought filo pastry. I also didn't use any chilli.

Ingredients

For the Spinach mix

For the Vegan Ricotta/Feta

See the Recipe Source for the original instructions, but I used this Vegan Feta recipe.

To assemble the pie

Instructions

To make the spinach/greens filling

Saute the onion, garlic and chilli until soft in a big frying pan. If you're using chard, add the chopped stems now too so they soften.

Add the greens and wilt them down to a big squishy mess. Taste and add salt & lemon juice.

Remove from the heat and drain off any excess liquid (this avoids a soggy pie).

To assemble the pie

Use a large baking dish and line with baking paper.

Lay one piece of filo pastry out into the pan and using a pastry brush, brush with oil.

Repeat with 3-4 more pieces of filo pastry, scrunching them up slightly to fit in the pan.

Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish.

Spread the vegan ricotta and greens out into a single layer, to cover the pastry.

Add an extra 2-3 layers of pastry over the top of the greens and ricotta - 2 or 3 pieces should be plenty.

Scrunch one more piece of pastry up and slick with olive oil. Arrange attractively over the top of the pie (this makes the pretty looking top).

Cook in a pre-heated oven at 220°C / 430°F / Gas Mark 7 for around 20 minutes, or until the pie is a pretty glossy brown on top.

Serve in slices with a herby tomato salad.

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