Skillet Spanakopita: A Vegan Twist on a Greek Classic
Hello fellow food adventurers! It's Elara, and today, we're taking a delicious detour to the sunny shores of Greece, all while keeping things plant-based and wonderfully nutritious. I’m so excited to share this amazing recipe with you.
It’s Spring and Easter is on its way, and that always makes me think of my travels and especially my time living in Greece, and the wonderful foods I sampled over there. Now, I know what you’re thinking – Greek food is hardly ever vegan right? Well, not always but so many dishes can be so easily adapted. This recipe, a vegan spanakopita skillet, does just that, taking a classic dish and making it accessible to all!
Why This Recipe Rocks
Traditional spanakopita is a flaky, savory pie filled with spinach, herbs, and feta cheese. It's delicious, but not exactly vegan-friendly. My version keeps all the delicious flavours of the original but swaps out the cheese for a creamy cashew-based alternative. This gives all the cheesy goodness you want, with none of the dairy!
In Greece, the period before Easter is a time when many people cut out meat and dairy. So it’s the perfect time to share this delicious plant-based recipe!
Ingredients that Sing
- Spinach: Fresh, vibrant spinach is the star. Don't be shy with it, we want plenty of greens in this dish!
- Aromatics: Leeks, spring onions, and garlic sautéed to perfection will fill your kitchen with the most incredible smells.
- Cashews (or Sunflower Seeds): These make up the creamy "cheese" filling, blended with lemon zest and juice for a touch of zing. Sunflower seeds work beautifully if you have a nut allergy!
- Lemon: A generous amount of lemon zest and juice brightens up this dish, making it taste super fresh.
- Miso Paste & Nutritional Yeast: These add a cheesy, savory depth, ensuring you won't miss the feta at all.
- Fresh Herbs: A medley of parsley, mint, and dill create the signature spanakopita flavor.
- Phyllo Pastry: I use shop-bought and most is made with vegetable oil so it's vegan, but do check the ingredients just to be sure!
How to Make Your Skillet Spanakopita
- Prep the Spinach: Blanch it briefly in boiling water, then squeeze out every last drop of moisture. This is crucial for a non-soggy pie.
- Sauté the Aromatics: Gently cook the leeks, spring onions, and garlic until softened and fragrant.
- Make the Cashew "Cheese": Blend soaked cashews (or sunflower seeds) with lemon zest, juice, miso, nutritional yeast, and a touch of plant milk until creamy smooth.
- Combine: Mix the spinach, sautéed aromatics, cashew cheese, and chopped herbs in a bowl. Season generously.
- Layer the Pastry: Line your skillet with layers of phyllo, brushing each with a bit of olive oil. Be sure to rotate each sheet in relation to the one below so that a fan of sheets is created around the skillet.
- Fill and Bake: Add the filling, then fold the excess pastry over the top. Sprinkle with sesame or nigella seeds (if using) and bake until golden and crispy.
Tips for the Best Results
- Don't skimp on squeezing the spinach. Seriously, get every drop of water out.
- Taste as you go. Adjust seasonings to your liking. It’s so easy to add a little more lemon or salt.
- Use a cast iron skillet if you have one, for even heat distribution and a crisp bottom.
- If you have time, sprinkle breadcrumbs between the layers of pastry for extra crispness.
Why I Love This Recipe
This vegan spanakopita skillet is more than just a dish; it's an experience. It's a little trip to Greece, all from the comfort of your kitchen. It's healthy, it's satisfying, and it's surprisingly easy to make. Whether you’re planning a special Easter meal, a light lunch, or a fun weeknight dinner, this recipe is sure to impress. And its a great one to use with your recipe app!
I can't wait for you to try this out. Be sure to tag me with your creations, and happy cooking!
The Recipe
Yields: 25 cm/10" skillet Prep time: 20 minutes Cook time: 25 minutes
Ingredients:
- 150g cashews or sunflower seeds
- 600g fresh spinach
- 1 long leek
- 6 spring onions
- 4 garlic cloves
- 90ml olive oil, divided
- Zest of 1 lemon + 60ml lemon juice
- 8g white miso paste
- Scant 1/4 tsp ground nutmeg, adjust to taste
- Ground black pepper, adjust to taste
- 10g nutritional yeast
- 10g mint, chopped
- 7g dill, chopped
- 15g flat leaf parsley, chopped
- 250-400g vegan phyllo pastry, thawed
- Nigella or sesame seeds, to garnish (optional)
Instructions
- Soak cashews or sunflower seeds in boiling water for 20 minutes.
- Blanch spinach in batches, then plunge into ice water. Squeeze dry.
- Slice leek and spring onions, dice garlic. Sauté in olive oil until softened. Set aside to cool.
- Blend drained cashews (or sunflower seeds) with lemon zest and juice, salt, pepper, miso, nutritional yeast, and plant milk until smooth.
- Chop herbs and mix with cooled spinach in a bowl.
- Add cashew cheese and sautéed leeks. Mix well, and season to taste.
- Preheat oven to 180°C and grease a skillet with olive oil.
- Line skillet with phyllo, brushing with oil. Crumple one sheet in the bottom under the filling.
- Spread filling on top, then fold the excess pastry over and crumple it and brush each sheet with olive oil. Sprinkle with seeds if using.
- Bake for 20-25 minutes, or until golden.
- Allow to set for 30 minutes before serving.
Notes:
- You will need at least 250 g / 8.8 oz of phyllo pastry minimum for this pie but if you prefer more pastry layers you can always use more sheets.