Recipes
Vegan Spanakopita
3min read
Inspired by a classic Greek Spanakopita but with a vegan twist, let us introduce you to these crispy, flaky, hand-sized bites of deliciousness. Filled with spinach, garlic, leeks and vegan feta cheese, these make for a great lunch (or snack).
Prep Time
20mins
Cook Time
25mins
Makes
15
Ingredients
3 tbsp olive oil, separated
2 leeks, sliced
60g pine nuts
3 cloves garlic, minced
350g spinach
1 tsp salt, separated
1 lemon, zested
20g dill, finely chopped
10g mint, finely chopped
10g parsley
1 tsp dried oregano
100g vegan feta, optional
5 sheets filo pastry
1 tbsp sesame seeds
Method
STEP 1
Heat 2 tbsp oil in a large pan over medium heat. Add leeks and pine nuts, and sauté for 5-6 minutes, until the leeks are golden. Add the garlic and ½ tsp salt and sauté for another 2 minutes.
STEP 2
Add the spinach, a couple handfuls at a time, adding more as it wilts. Set aside for 15 minutes. Either using your hands or a sieve, squeeze/press the spinach mixture to remove as much water as possible.
STEP 3
Add the mixture to a bowl, and add another ½ tsp salt, lemon zest, dill, mint, parsley oregano and vegan feta (if using). Mix to combine. Taste for salt and adjust to taste.
STEP 4
Preheat oven to 180˚C. Place the sheets of filo under a damp kitchen towel. Take one sheet and place it on your work surface. Brush it with olive oil and, using a scissor or knife, split it into 3 long equal strips.
STEP 5
Spoon 1 tbsp of filling mixture and place it at the bottom edge of one strip. Fold the bottom diagonally to make a triangle, then continue folding it over down the length of the pastry strip. (It sounds more complicated than it is!). Repeat this process with the remaining 2 strips, then repeat with the remaining 4 filo sheets.
STEP 6
Place the filo triangles onto a large parchment lined baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds.
STEP 7
Bake for 25 minutes, until golden. Let cool for 10 minutes before tucking in.
Note: to reheat the spinach pies a day or two after (if they last that long), don't microwave them! Warm them up for 5 minutes in a 180˚C oven.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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