As a child, my grandma made homemade Greek food that would make us beg to go to her house to visit. Of course, she made the best baklava, as well as Greek spanakopita (spinach pie). Needless to say, she made her own phyllo dough, which I don’t have the patience or the skill to perfect.
I have, though, missed her since her passing, and I miss her food as well. Despite loving my grandma’s food, I have altered her perfect, yet fattening recipes to make them healthier with the same love.
Although most “vegan” feta is made from tofu, I prefer using cashews. With three simple ingredients, you can make cashew feta that has the same texture and taste as feta cheese. In order to make the perfect cashew feta, you MUST soak your cashews overnight. And, instead of using a blender, like most of my cashew recipes, you need a food processor.
Another secret is finding vegan phyllo dough; I found organic vegan phyllo dough at Whole Foods made by The Fillo Factory.
First, phyllo dough is frozen, so you simply place it in the refrigerator overnight. Once thawed, you only need 8 pieces, and you can refreeze the rest.
Secondly, the spinach filling is much better when you use fresh organic baby spinach. Even though you can use frozen thawed spinach, fresh spinach is always better than frozen.
Most spinach pie recipes require the use of butter or oil to brush between the layers of dough. Instead, I used aquafaba I saved from a can of chickpeas. You can also use almond milk instead. If you are not concerned about oil or butter, brush oil or vegan butter between the layers instead. I also left out the egg in grandma’s recipe.
All in all, this recipe is simple yet complex in taste, and we really enjoyed fooling the meat-eaters in our extended family.