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Vegan spanakopita – Greek spinach pie

Lazy Cat Kitchen
  • 90 minutes
  • Serves 26

INGREDIENTS

15 g

Dill, fresh

4

Garlic cloves, small

15 g

Mint, fresh

600 g

Spinach, fresh

7

Spring onions / scallions

2

Unwaxed lemons, zest of

300 g

Cotton tofu, firm or extra firm

100 g

Silken tofu, firm

10 tbsp

Lemon juice

1/2

scant tsp Black pepper, freshly ground

1

Nigella or sesame seeds

1/2

scant tsp Nutmeg, ground

4 tbsp

Nutritional yeast

2 tsp

Salt

1

Olive oil, quality

5 tbsp

Almond, unsweetened

200 g

Almonds, flaked

15 g

fresh flat leaf parsely, finely chopped

2

X 270 g / 9.5 oz vegan (a lot of them are!) phyllo pastry**, thawed in the fridge