Greek spanakopita with cashew cheese: A vegan recipe
Spanakopita, a traditional Greek dish, is renowned for its flaky pastry filled with spinach and feta cheese. This vegetarian and eggless version replaces feta with a rich, creamy cashew cheese, making it accessible to vegans and those with dairy allergies. Originating from Greece, spanakopita is often served at celebrations and family gatherings, symbolizing a piece of Greek culinary heritage. Let's get cooking.
Gather the following ingredients
For this vegan spanakopita, incorporate two cups soaked overnight raw cashews, one large finely chopped onion, three minced garlic cloves, 10 ounces chopped fresh spinach, one-fourth cup nutritional yeast, one tablespoon lemon juice, half a teaspoon each of salt and black pepper, one teaspoon dried dill, eight vegan phyllo dough sheets, and olive oil for brushing.
Prepare the cashew cheese
Drain the soaked cashews and blend them in a food processor with nutritional yeast, lemon juice, salt, and half a cup of water until smooth. The consistency should be similar to traditional ricotta cheese. This homemade cashew cheese not only adds creaminess but also infuses the dish with a subtle nutty flavor that complements the spinach perfectly.
Saute spinach mixture
In a large pan over medium heat, saute the onion in olive oil until it turns translucent. Then, add garlic and cook for another minute. Next, mix in the chopped spinach. Cook until the spinach significantly wilts. Season with salt, pepper, and dried dill to enhance the flavor profile, adding an aromatic touch to the mixture.
Assemble spanakopita
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lay a phyllo sheet, brush with olive oil, add another sheet on top. Repeat for four layers. Spread half the spinach mixture on one edge; top with cashew cheese dollops. Roll into a log tightly. Repeat with remaining ingredients for another roll. Place rolls seam-side down on a parchment-lined sheet, brushing tops with olive oil.
Bake to perfection
Place the rolls seam-side down on a parchment-lined baking sheet. Lightly brush the tops with olive oil for a golden finish. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 25-30 minutes until golden brown and crispy. Serve your vegan Greek Spanakopita warm, as an appetizer or main, with your favorite salad or sides. This recipe celebrates traditional Greek flavors while being inclusive to plant-based diets.
