Spanakopita
- Not too tricky
- 1:10 h
- 18 ingredients
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!
Serves: 6
Ingredients
For the Base
- 1 onion
- 1 leek
- 1 lemon
- 15g fresh mint
- 15g fresh dill
- 30g fresh parsley
- 1 tsp sumac
- 1 tsp dried mint
- 300g spinach
For the Cashew Feta
- 150g cashews
- 100ml plant-based milk
- 1 lemon
- 2 tbsp nutritional yeast
- 250g plant-based feta
- 40g plant-based parmesan
For the Pastry
- 75g plant-based butter
- 6 sheets of plant-based filo pastry
- 1 tbsp white sesame seeds
Before you start
Soak the cashews for 15 mins in boiling water | Oven 170C | Large baking tray lined with baking paper | Colander
Step 1
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
Ingredients
- 1 onion
- 1 leek
- 1 lemon
- 15g fresh mint
- 15g fresh dill
- 30g fresh parsley
- 250g plant-based feta
- 40g plant-based parmesan
Step 2
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
Ingredients
- 1 tsp sumac
- 1 tsp dried mint
- 300g spinach
Step 3
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
Ingredients
- 150g cashews
- 100ml plant-based milk
- 1 lemon
- 2 tbsp nutritional yeast
Step 4
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
Ingredients
- 75g plant-based butter
- 6 sheets of plant-based filo pastry
- 1 tbsp white sesame seeds