Spanakotyropita
This Spanakotyropita, a blend of 'spanaki' (spinach in Greek) and 'tyri' (cheese), is a vegan interpretation of a Greek cuisine classic.
Equipment
- A kitchen brush (optionnel)
Ingredients
For the Filling
- 500 g of fresh spinach (or 250 g if using frozen and well-drained spinach)
- 200 g of crumbled vegan feta cheese (recipe available here)
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 2-3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of fresh or dried dill to taste
- Salt and black pepper to taste
For the Layers
- 1 package of vegan phyllo pastry or vegan puff pastry (about 12-18 sheets for phyllo)
- Olive oil or vegan margarine for brushing the sheets
Instructions
- Feta: You have the choice of either buying vegan feta or making it yourself. The recipe is simple and can be found on this page.
- Prepare the spinach: Wash and chop the fresh spinach. If using frozen spinach, ensure it is thawed and well-drained.
- Cook the spinach: Sauté the onion and garlic in olive oil, add the spinach and cook until tender. Add the lemon juice, dill, salt, and pepper.
- Add the vegan feta cheese: Off the heat, incorporate the crumbled vegan feta into the spinach.
- Preheat the oven to 180°C (350°F).
- Prepare a dish: Grease a baking dish or use a sheet of parchment paper.
- Prepare the pastry: First, layer 4 sheets of phyllo pastry, brushing each sheet with olive oil or vegan margarine. Then spread half of the filling over the pastry layers, cover with more pastry sheets, brushing each layer. Repeat once more: add the filling and finish with a few more phyllo sheets, crumpling them a bit.
- Baking: Bake in the oven until the spanakotyropita is golden and crispy, about 25-35 minutes at 180°C (350°F).
- Serving: Let it cool slightly before serving.
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite
A recipe proposed by Maison Marmite