Description
This Amazing Vegan Spanakopita features creamy cashew cheese combined with spinach and fresh herbs layered between crispy, flaky phyllo pastry for a delicious Greek-inspired dairy-free pie that’s perfect for any occasion.
Ingredients
Cashew Cheese Mixture
- 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
- ¾ cup unflavored and unsweetened non-dairy milk
- 3 tablespoons lemon juice
- 4 garlic cloves
- 1 ½ teaspoons salt, plus more to taste
- ½ teaspoon black pepper
Spinach Filling
- 24 ounces frozen spinach, thawed, drained, and squeezed to remove excess moisture
- 1 medium onion, diced
- ¼ cup chopped scallions
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh oregano
Phyllo Pastry & Oil
- 24 sheets frozen phyllo pastry, thawed
- ½ cup olive oil, plus more as needed
Instructions
- Prepare Cashew Cheese: Place the cashews, non-dairy milk, lemon juice, garlic, salt, and pepper into a blender or food processor fitted with an s-blade. Blend until relatively smooth and creamy to create the base of the cheese.
- Mix Spinach Filling: Add the thawed, drained spinach, diced onion, chopped scallions, dill, and oregano into the food processor with the cashew cheese. Pulse several times until the mixture is well combined but still has some texture. Taste and adjust the seasoning if needed.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly oil the bottom of a 9 x 13 inch baking pan to prevent sticking and ensure even baking.
- Layer Phyllo Sheets – Bottom Layer: Place one sheet of thawed phyllo pastry in the pan and gently brush it with olive oil. Lay down a second sheet on top and brush with oil again. Continue layering and oiling until you have 8 sheets stacked, finishing without oil on the top sheet.
- Add First Spinach Filling Layer: Spread half of the prepared spinach and cashew mixture evenly over the top phyllo sheet, smoothing it with the back of a spoon or spatula for an even layer.
- Layer Phyllo Sheets – Middle and Top Layers: Arrange 8 more sheets of phyllo on top of the spinach filling, brushing each sheet with olive oil as before. Then spread the remaining spinach mixture evenly over these sheets. Finally, layer the last 8 sheets of phyllo on top, brush the top sheet with olive oil to help it crisp and brown.
- Bake Spanakopita: Place the assembled pan in the oven and bake for about 25 minutes, or until the phyllo pastry is golden brown and crispy on top.
- Cool and Serve: Allow the spanakopita to cool for a few minutes to set before cutting into 8 squares. Serve warm and enjoy this savory vegan Greek classic.
Notes
- Be careful when handling phyllo dough as it dries out quickly; keep unused sheets covered with a damp towel.
- Soaking cashews for at least 4 hours or overnight ensures a smooth, creamy cheese base.
- Press spinach well to remove excess moisture to avoid soggy pastry layers.
- You can customize herbs according to your preference; fresh parsley or mint make great alternatives.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best texture.