GREEK VEGAN SPANAKOPITA

Ingredients:

• Filling:
  • 1 lb (450 g) fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)
  • 1 medium onion, finely chopped
  • 3-4 green onions, chopped
  • 3 cloves garlic, minced
  • 1/2 cup fresh dill, chopped (or 2 tbsp dried dill)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1/2 cup vegan feta cheese, crumbled (optional)
  • 1/2 cup firm tofu, crumbled (if not using vegan feta)
  • 1/4 cup nutritional yeast
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil
• Phyllo Dough:
  • 1 package of vegan phyllo dough, thawed according to package instructions
  • 1/2 cup olive oil (or melted vegan butter) for brushing the phyllo dough

Instructions:

1. Prepare the Filling:
   1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and green onions, and sauté until they are soft and translucent, about 5-7 minutes.
   2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
   3. Add the chopped spinach (if using fresh) and cook until wilted, about 5 minutes. If using frozen spinach, make sure it is well-drained before adding to the skillet. Cook until any excess water has evaporated.
   4. Stir in the chopped dill, parsley, and mint (if using). Cook for another 2-3 minutes.
   5. Remove from heat and let the mixture cool slightly. Add the crumbled vegan feta (or tofu), nutritional yeast, ground nutmeg, and salt and pepper to taste. Mix well to combine.
2. Assemble the Spanakopita:
   1. Preheat your oven to 375°F (190°C).
   2. Lightly grease a 9×13-inch baking dish or a similar sized pan with olive oil.
   3. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Phyllo dough can dry out quickly, so keep it covered when not in use.
   4. Take one sheet of phyllo dough and place it in the prepared baking dish. Brush lightly with olive oil. Repeat this process, layering and brushing each sheet with olive oil until you have used about half of the phyllo sheets.
   5. Evenly spread the spinach filling over the phyllo layers in the baking dish.
   6. Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil as before.
   7. Once all the phyllo sheets are layered, use a sharp knife to cut the spanakopita into squares or diamond shapes.
3. Bake the Spanakopita:
   1. Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
   2. Remove from the oven and let it cool slightly before serving.
4. Serve:
   • Serve the spanakopita warm or at room temperature. It can be enjoyed as an appetizer, side dish, or main course.