World’s Best Greek Vegan Spanakopita

Ingredients:

For the Filling:

• 1 lb (450g) fresh spinach, washed and chopped
• 1 bunch of scallions (spring onions), finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup vegan ricotta cheese (or tofu blended until smooth)
• 1/2 cup breadcrumbs
• 1/4 cup olive oil
• Salt and pepper to taste
• Pinch of nutmeg

For the Phyllo Pastry:

• 1 package of vegan phyllo dough (about 1 lb or 450g)
• 1/2 cup olive oil (for brushing layers)

Instructions:

1. Prepare the Filling:
   • Heat olive oil in a large pan over medium heat. Add the chopped onion and scallions. Sauté until softened.
   • Add minced garlic and cook for another minute until fragrant.
   • Gradually add the chopped spinach to the pan. Cook until the spinach is wilted and any excess water has evaporated.
   • Remove from heat and let the spinach mixture cool slightly.
   • In a large bowl, combine the cooled spinach mixture with chopped dill, parsley, vegan ricotta (or blended tofu), breadcrumbs, salt, pepper, and nutmeg. Mix well until all ingredients are thoroughly combined. Adjust seasoning to taste.
2. Assemble the Spanakopita:
   • Preheat your oven to 350°F (175°C).
   • Lay out one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you have a stack of 5-6 sheets of phyllo dough.
   • Spread a generous portion of the spinach filling along one edge of the phyllo stack, leaving some space at the edges.
   • Fold the edges of the phyllo over the filling, then roll up the phyllo from one edge to the other, creating a log shape.
   • Brush the top of the spanakopita with olive oil and place on a baking sheet lined with parchment paper.
   • Repeat the process until all the filling is used up.
3. Bake the Spanakopita:
   • Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crispy.
   • Remove from the oven and let cool slightly before slicing.
4. Serve and Enjoy:
   • Spanakopita can be served warm or at room temperature. It’s delicious on its own or with a side of Greek salad and some olives.