Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a unique dish, vegan spanakopita (spinach pie) #bakingcontest. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Vegan spanakopita (spinach pie) #bakingcontest is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vegan spanakopita (spinach pie) #bakingcontest is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vegan spanakopita (spinach pie) #bakingcontest using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegan spanakopita (spinach pie) #bakingcontest:
- Get 500 g frozen Spinach
- Prepare 1 onion
- Prepare 1 shallot
- Prepare A few garlic chives or 5 spring onions
- Get 200 g tofu
- Take 200 g vegan feta
- Get 8 sheets filo pastry
- Take 1 teaspoon onion seeds
- Prepare 3 garlic cloves
- Make ready 1 lemon
- Make ready to taste Salt and white pepper
My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy filling, all baked up to golden perfection. This spinach pie is usually baked in large trays and it has the shape of a long roll, but it's not uncommon to find it cut into small, individual portions. Serve this vegan Spanakopita for any meal of the day, it works just as good served for breakfast as it does as an appetizer or lunch.
Steps to make Vegan spanakopita (spinach pie) #bakingcontest:
- Preheat oven to 220c. Defrost and drain the spinach and remove any remaining water by squeezing between a paper towel. Drain the tofu. Chop the onion and shallot and cook in a pan with a little oil. Add the chopped garlic chives (or spring onion) and chopped garlic and cook gently for a further 2 minutes.
- Add the spinach to the pan and cook for a further few minutes, stirring to combine. Crumble in the drain tofu and continue to stir for 2 more minutes. Turn off the heat and add the vegan feta (or regular feta if you prefer) a squeeze of lemon juice and a pinch of salt and pepper.
- My secret tip is spray oil, it’s so much easier than using a pastry brush (but a pastry brush is fine if you prefer). With a light touch - oil the tray and line with your first sheet of filo. Oil again and place your next sheet in the opposite direction. Continue this process with all of the pastry. Add the pie filling and wrap with the first sheet of pastry. Repeat the oiling process until all of the party wraps the pie. Turn over the pie and sprinkle with the onion seeds and a pinch of salt.
- Bake in the oven at 220c for around 18 minutes or until the pastry is crispy and golden. Sprinkle with a few chopped garlic chives if you like. The pie can be enjoyed hot or cold.
This spanakopita recipe is a dairy-free dream. Rich and creamy and yet somehow good for you, it contains two kinds of homemade cashew and tofu Many years ago, a Greek friend convinced me to make vegan spanakopita, a Greek spinach pie layered with creamy cheese and crispy phyllo pastry. Spanakopita or spinach pie is probably one of the best-known of all traditional Greek dishes and hands down one of the most delicious. Its traditionally made without cheese so, bonus, authentically vegan too! A handful of simple ingredients - fresh dill, mint, peppery chopped scallions, gorgeous.
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