Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:10 h

Originating from Greece, Spanakopita is a staple of Greek cuisine, cherished for its simple, fresh ingredients. Our version pays homage to this tradition with a vegan twist - as we are BOSH! after all! Packed full of flavour the base is made from leeks, a ton of fresh herbs such as mint, dill and parsley and sumac. Baked until golden this is one sunday dinner you won’t want to miss out on!

Start cooking ➞




For the Base

<item-todo-done>1 onion<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>15g fresh mint<item-todo-done><item-todo-done>15g fresh dill<item-todo-done><item-todo-done>30g fresh parsley<item-todo-done><item-todo-done>1 tsp sumac<item-todo-done><item-todo-done>1 tsp dried mint<item-todo-done><item-todo-done>300g spinach<item-todo-done>

For the Cashew Feta

<item-todo-done>150g cashews<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>250g plant-based feta<item-todo-done><item-todo-done>40g plant-based parmesan<item-todo-done>

For the Pastry

<item-todo-done>75g plant-based butter<item-todo-done><item-todo-done>6 sheets of plant-based filo pastry<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done>

Before you start

Soak the cashews for 15 mins in boiling water | Oven 170C | Large baking tray lined with baking paper | Colander

Prep the Veg

  • Finely slice the onion
  • Cut the leek in half and slice into half moons
  • Roughly chop the fresh mint, dill and parsley
  • Zest and juice the lemon
  • Crumble the feta
  • Grate the parmesan

Cook the base

  • Heat a large frying pan over a medium heat with a drizzle of olive oil
  • Add the onion and leek with a pinch of salt and cook until softened
  • Add half of the spinach to the pan and cover with a lid until the spinach has wilted
  • Transfer to a colander to drain off an excess water
  • Repeat with the remaining spinach
  • Squeeze the water out of the spinach and add to the onion mix, then stir through the sumac, dried mint, fresh herbs, parmesan and a generous pinch of salt and pepper

Make the cashew feta

  • Drain the cashews and place in a food processor with the lemon zest, lemon juice, nutritional yeast and plant-based milk
  • Blend until smooth then add the feta and pulse until combined, keeping it quite chunky
  • Transfer to the spinach bowl and mix all together

Assemble and Bake

  • Melt the butter and use some to grease the baking tray
  • Lay out a sheet of filo pastry, brush all over with butter and spoon the filling along the long end of the sheet
  • Roll the pastry into a sausage shape, seam side down and brush the top with butter
  • Coil the pastry around to form a snail shape, then carefully lift and place on the baking tray
  • Repeat with the remaining sheets of filo continuing the snail shape until you have used all the filling
  • Sprinkle over the sesame seeds and bake for 40 minutes until golden
  • Slice the lemon into wedges and serve alongside the borek
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