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.Print
Warm spinach and cashew feta filling surrounded by crunchy phyllo dough. No added oil, just fabulous Greek goodness.
- 12 ounces fresh, organic baby spinach,chopped
- 1 large white or yellow onion, diced small
- 2 cloves garlic, minced
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- Vegetable broth for sautéing
- 8 sheets phyllo dough
- 1/4 cup Aquafaba (chickpea canned liquid) or almond milk (for brushing on phyllo dough sheets
- 1 cup raw cashews , soaked overnight
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon water
- 1 1/2 teaspoons sea salt
Preheat the oven to 350
In a skillet sauté diced onions and minced garlic in vegetables broth until translucent
Add spinach, salt and pepper and sauté until wilted, about 5 minutes.
Turn off the heat.
Add dill, parsley, and lemon juice and stir. Put the mixture in a large bowl.
Drain and rinse soaked cashews.
In a food processor, add the cashews, vinegar, water and salt.
Pulse until you get a crumbly, coarse chopped texture (you do not want it blended)
Add the cashew “feta” to the bowl with the spinach mixture.
Pour the aquafaba or almond milk into a small dish for brushing layers of dough.
- I a pie pan, but you can also use a 10 X 10 square non-stick pan.
- Take one piece of phyllo dough, and place it across the pan, using your hands to form it into the bottom of the pan.
- Brush with aquafaba or almond milk
- Add another piece of phyllo dough, but in the opposite direction
- Continue until you have 8 pieces opposite each other in the bottom of the pan.
- Now, pour entire filling in the middle of the pan
- Now, fold each piece over the top of the mixture, one at a time, using aquafaba or almond milk, each time you fold a new piece in.
- When it’s finished, it looks like this
Brush the top with aquafaba or almond milk
Bake for 60 minutes until it is golden brown on top.
Let it cool about 10 minutes, and then cut and serve.
Keywords: spinach pie, vegan spinach pie, vegan feta, greek, spanakopita, plant based greek