Spanakopita
Originating from Greece, Spanakopita is a staple of Greek cuisine, cherished for its simple, fresh ingredients. Our version pays homage to this tradition with a vegan twist - as we are BOSH! after all! Packed full of flavour the base is made from leeks, a ton of fresh herbs such as mint, dill and parsley and sumac. Baked until golden this is one sunday dinner you won’t want to miss out on!
Serves
Ingredients
For the Base
<item-todo-done>1 onion<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>15g fresh mint<item-todo-done><item-todo-done>15g fresh dill<item-todo-done><item-todo-done>30g fresh parsley<item-todo-done><item-todo-done>1 tsp sumac<item-todo-done><item-todo-done>1 tsp dried mint<item-todo-done><item-todo-done>300g spinach<item-todo-done>
For the Cashew Feta
<item-todo-done>150g cashews<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>250g plant-based feta<item-todo-done><item-todo-done>40g plant-based parmesan<item-todo-done>
For the Pastry
<item-todo-done>75g plant-based butter<item-todo-done><item-todo-done>6 sheets of plant-based filo pastry<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done>
Before you start
Soak the cashews for 15 mins in boiling water | Oven 170C | Large baking tray lined with baking paper | Colander
Prep the Veg
- Finely slice the onion
- Cut the leek in half and slice into half moons
- Roughly chop the fresh mint, dill and parsley
- Zest and juice the lemon
- Crumble the feta
- Grate the parmesan
Cook the base
- Heat a large frying pan over a medium heat with a drizzle of olive oil
- Add the onion and leek with a pinch of salt and cook until softened
- Add half of the spinach to the pan and cover with a lid until the spinach has wilted
- Transfer to a colander to drain off an excess water
- Repeat with the remaining spinach
- Squeeze the water out of the spinach and add to the onion mix, then stir through the sumac, dried mint, fresh herbs, parmesan and a generous pinch of salt and pepper
Make the cashew feta
- Drain the cashews and place in a food processor with the lemon zest, lemon juice, nutritional yeast and plant-based milk
- Blend until smooth then add the feta and pulse until combined, keeping it quite chunky
- Transfer to the spinach bowl and mix all together
Assemble and Bake
- Melt the butter and use some to grease the baking tray
- Lay out a sheet of filo pastry, brush all over with butter and spoon the filling along the long end of the sheet
- Roll the pastry into a sausage shape, seam side down and brush the top with butter
- Coil the pastry around to form a snail shape, then carefully lift and place on the baking tray
- Repeat with the remaining sheets of filo continuing the snail shape until you have used all the filling
- Sprinkle over the sesame seeds and bake for 40 minutes until golden
- Slice the lemon into wedges and serve alongside the borek