← All recipes

🍽️ Vegan Greek Spanakopita

1114 kcal · 30 min · 4 servings

Ingredients

• baby spinach 800 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• olive oil 6 tbsp
• lemons 1 pc.
• vegan feta cheese 400 g
• vegan fresh spread, plain 150 g
• wheat flour, type 405 10 g
• soy drink 2 tbsp
• salt pinch
• pepper, black ground pinch
• nutmeg, ground 1 tbsp
• puff pastry 2 pc.
• oil 2 tbsp

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with fan.
2. 2. Wash the spinach and let it drain well.
3. 3. Halve the onion, peel it, and dice it finely.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Heat three tablespoons of olive oil in a pot over medium heat.
6. 6. Sauté the garlic and onions for about two minutes until translucent.
7. 7. Add the spinach and simmer it for about four minutes.
8. 8. Halve a lemon and squeeze out the juice.
9. 9. Crumble the vegan block into a bowl using your hands.
10. 10. Mix the crumbs with vegan spread, three tablespoons of lemon juice, wheat flour, and two tablespoons of soy drink.
11. 11. Fold the spinach-onion-garlic mixture into the dough.
12. 12. Season the mixture with salt, pepper, and nutmeg.
13. 13. Roll out the puff pastry and cut it in half lengthwise.
14. 14. Distribute the filling lengthwise along the bottom edge of the pastry sheets.
15. 15. Roll up the pastry sheets with gentle pressure.
16. 16. Place the rolls in a lightly oiled 28-centimeter springform pan in a spiral shape.
17. 17. Brush the surface with the remaining olive oil.
18. 18. Bake the spanakopita for about 25 minutes.
19. 19. Serve the dish warm or cold.

Nutrition per serving

• kcal: 1114
• Protein: 29 g · Fett/Fat: 62 g · Carbs: 105 g