- 250 grams (7 cups) fresh spinach roughly chopped, washed, and well drained
- 4 spring onions chopped
- 3 grams (¼cup) dill chopped
- 15 grams (¼cups) parsley chopped
- 4 Tablespoons olive oil
- 6 sheets of filo pastry or brick pastry
- ½ Tablespoons white vinegar
- ½ Tablespoons lemon juice
- ½ Tablespoons water
- 75 grams (½cup) raw cashews soaked, rinsed and drained
Pre-heat the oven to 175C / 350F
Heat a little olive oil in a pan on medium heat, and sauté the chopped spring onions (approx. 2min.)
Add the spinach and sauté for another 3 - 4 minutes
Lastly add the herbs, salt and pepper, and set the mixture aside.
For the vegan feta; Add the soaked, rinsed and drained cashews to a food processor, and give it a quick whizz.
Add some vinegar, lemon, water and salt to the cashew mixture and whizz again until it is well mixed but not yet smooth. As we want to mimic a feta texture, a little coarseness is okay.
Taste the cashew mixture, which should be creamy and tart. Add more vinegar or lemon if necessary.
Combine the spinach mixture and the cashew mixture by hand.
Lay out the filo pastry, two sheets on top of each other, and three next to each other, while overlapping a few centimetre. Make sure to brush every sheet with olive oil.
Layer a long sausage shape of spinach / cashew mixture on top of the sheets a few centimetre above the lower end. Keep the end on at least one side empty (2 or 3 cm.)
Start rolling the sheets into a sausage with the spinach & cashew as filling. Making sure to brush the filo sheets with olive oil while rolling.
Do the same with the other 6 filo sheets.
Now you have two long rolls of filo pastry, Start coiling the first roll, carefully tuck in the second roll into the first roll and continue the coil. If you leave a little space empty of your roll then this should be reasonable easy to do.
Layer the coil on an oiled baking tray, brush the last of the olive oil on top of the coil, and bake the pastry for approx. 50 minutes in the pre-heated oven.
After 40 minutes you might want to turn over the coil (if possible) in order to have the pastry browned on all sides. This is not necessary if turning over might cause your coil to collapse.
Let the Spanakopita cool down for minimum 15 minutes before cutting.
Serving: 1g | Calories: 603.25kcal | Carbohydrates: 35.56g | Protein: 11.21g | Fat: 48.45g | Saturated Fat: 9.33g | Sodium: 489.4mg | Fiber: 4.28g | Sugar: 2.78g | Vitamin A: 47.32IU | Vitamin C: 39.76mg | Calcium: 12.37mg | Iron: 33.6mg