World's Best Greek Vegan Spanakopita

fresh spinach (, chopped (can also use a mixture of spinach and chard))

bunch scallions (, chopped (about 6-7 scallion bulb pieces))

dill

parsley (, either kind works but I use Italian flat leaf)

sea salt

ground black pepper

Olive oil or veggie broth for sautéing

phyllo (filo) sheets ((if you can find the thick ones use those))

olive oil for brushing phyllo (filo) ((see notes for oil free idea))

raw cashews (, soaked overnight or boiled for 25 minutes to soften (see note))

distilled white vinegar

water

sea salt (, may need another ¼ teaspoon after you mix the filling, taste and adjust if needed)