Vegan Spanakopita Recipe
This Spanakopita recipe features a vegan twist with homemade feta and ricotta using cashews and silken tofu. Sauteed spinach, onions, and garlic are combined with the vegan cheeses and fresh herbs before being layered between phyllo sheets and baked until golden and crispy.
Serves: 2
40 minutes
Cook time
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Metric
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Ingredients
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Ingredients:
- 1 pack phyllo pastry
- 4 cups frozen spinach
- 3 spring onions
- 3 cloves garlic
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 cup soaked cashews
- Juice of a lemon
- Splash of water
- Salt and pepper
- 1 block silken tofu
- 3 tbsp nutritional yeast
- Vegan butter (for brushing)
🔄Sam Jones's Suggested Substitutes
Phyllo Pastry Puff Pastry
Frozen Spinach Fresh Spinach
Silken Tofu Firm Tofu
Beta