Spanakopita was an absolute staple while I was growing up. My mom would usually make these with spinach and feta cheese, but I have enjoyed a wide variety of combinations that include cheese, meat, tomato and onion, leek and potato, just potato, cabbage, and butternut squash. Any which way you slice it, every combination was absolutely amazing. Usually spanakopita is made with homemade sheets of thin dough layers, but for the sake of my sanity I resort to the store bought phyllo dough. This option gives you a more crunchy spanakopita rather than the soft, thick layers of dough that comes with the truly homemade version.
I love this version of spanakopita – you don’t have labour with making individual sheets yourself, and these mini triangles are a great finger food or snack option for your plant based gatherings with friends and family.
Just a couple of pieces of advice as you make your spanakopitas:
- Drizzle a good amount of olive oil on the individual phyllo pastries – this will help add moisture and keep the spanakopita’s soft while also allowing for some crunch. When you bake them, wash the tops with olive oil or butter so they don’t dry out
- Don’t be afraid to stuff these little triangles. Since you are folding them multiple times they will keep their shape and the filling wont spill out.
- Make sure you cook the leek greens to soften them before adding it to the mixture. Traditionally, a classic spanakopita is made with just feta cheese and spinach. I’ve added the leeks as I had some lying around. You can omit these if you would like
- Watch the spanakopita as they bake – they turn brown rather quickly
Hope you enjoy the short cut version of this greek classic!
- 1 box phyllo pastry
- 1.5 c cashews
- 1 tbsp oregano
- 1/4 c nutritional yeast
- 1/3 c non dairy milk
- 1 handful of chopped dill
- 2 c chopped spinach
- 1 leek, dark green part only
- The night before take the phyllo dough out of the freezer and let thaw. Do not open it until you are ready to make your spanakopita
- Soak cashews with boiling water for 30 mins.
- Once cashews have softened, in a high speed blender blend together cashews, oregano, nutritional yeast, non-dairy milk and a pinch of salt. Pour mixture into a container and stick in the fridge to thicken, for an hour or so. You can make this the night before as well.
- When cashew cheese is cooled, add to a mixing bowl. In a sauté pan, heat olive oil and add leeks and cook until they are soft. In the last two minutes of cooking, add the spinach and cook just until it is wilted. Add this to the cashew cheese, as well as the chopped dill and a pinch of salt. Mix to combine
- Preheat oven to 375
- Unroll the phyllo dough carefully. Take one phyllo sheet and sprinkle olive oil all over the sheet. Fold in thirds. In the corner of the folded phyllo add a tbsp of cashew mixture holding the corner bring to opposite end in a triangle, and fold into triangles as you go along.
- Once you have used all of the mixture, brush spanakopita with olive oil or melted butter. Bake until they brown, about 15-20 minutes