Vegan Spanakopita Recipe

In a large pot, heat your olive oil on medium heat for around 30 seconds. 

Add the onions and leek, sautéing until caramelized and golden brown.

Stir often to avoid burning.

After about 10 minutes, your onions and leeks will be ready. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste. 

Cook for around 2 minutes or until wilted considerably. 

Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.

Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.

Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.

Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.

It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.

Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient. 

Coat

the whole thing with melted butter, using your brush, then repeat that step with two more sheets, 3 layers total.

Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.

Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.

Roll the phyllo dough directly over the filling to fully cover it.

Next complete a diagonal fold towards one side, to begin a triangle formation.

Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.

Arrange onto the baking tray and lightly brush with the melted butter.

Complete these steps until all of the fillings is used.

Bake for 20 – 25 minutes, until golden brown and crisp.

Serve with tzatziki! ENJOY!!