I was at a loss the other day about what to make for dinner (I’m like this pretty much every day let’s be honest)! I decided I’d go to the grocery store and get inspired. Then I passed by the frozen aisle and saw the Phyllo pastry staring at me and it came to me: spanakopita!
Spanakopita is delicious, but it’s obviously very dairy and egg laden. But don’t despair. My interpretation is much healthier, completely vegan, and it passed the taste test with flying colors ;) Next time you’re stuck not knowing what to make for dinner, give this super recipe a go!
Spanakopita Yields: serves 6-8 comfortably
2-3Tbsp Extra virgin olive oil
1 Onion, chopped
1 bag frozen spinach (or about 2 C fresh spinach if available), roughly chopped
1 Leek stalk, rinsed well and chopped
1/2 C Chives and Onion Daiya Cream Cheese
1/4C Cheddar Style Daiya Cheese shreds
Salt and pepper to taste
12 Sheets Phyllo dough, thawed (I purchase the PC brand because I’ve called and confirmed that it’s dairy free)
1tbsp+- coconut oil (for the phyllo sheets)
Preheat oven to 385°F.
Start with your filling. Finely chop the onion and add to pot with the olive oil, on medium high heat. Stir from time to time until onion is nicely wilted.
Add spinach and stir. Reduce heat to medium and stir occasionally for approximately 3-5 minutes, until spinach is also slightly wilted.
Add chopped leeks and stir continuously for a few minutes more.
Note: Feel free to add the leeks with the onion, I just decided last minute I wanted leeks in my spanakopita so that’s why it was added at this stage :)
Next, add your cream cheese first and stir until melted into the spinach mix. Then add the cheddar shreds and stir until fully melted and incorporated.
Season with salt and pepper to taste.
Your filling should look similar to this. Let cool in the pot while you prepare the dough.
Working with the dough on parchment paper, lay a sheet at a time and use a bit of coconut oil on your hand and spread it on the dough, ensuring you get the edges and any areas that look dry.
Place a second sheet on top and repeat with the coconut oil. Continue this step until you’ve layered 4 sheets on top of each other.
Now, spread an even thin layer of the spinach mix covering the dough’s surface.
Roll the dough as tightly as you can, being careful not to rip it. Be as gentle as possible when handling this dough.
When you get to the end, wipe a bit of coconut oil on the edge of the dough to help seal it together.
Your dough should look like this once rolled.
Gently twist the dough in a circular fashion so it looks like this.
Repeat with the second set of sheets.
When your second roll is complete, wrap it around the first roll so that you end up with something similar to this. Repeat the steps a third and last time.
Place on baking sheet and into the preheated oven for 35 minutes, until the dough is a beautiful golden brown in color.
Absolutely delicious and takes minutes to prepare. The filling is soft and gooey while the dough’s crust is crispy and airy-light.
Bon appétit! xo