Vegan Spanakopita (Greek Spinach Pie

• Produce

  • 1 Chilli
  • 3 Garlic cloves
  • 5 Green olives stuffed with garlic, big
  • 1 Juice and zest half a lemon
  • 1 Squeeze Lemon
  • 1 Parsley and/or dill, Fresh

• Refrigerated

  • 50 g Tofu, firm

• Baking & Spices

  • 1 tbsp Nutritional yeast

• Oils & Vinegars

  • 1 Olive oil
  • 1 Olive oil to sautee

• Nuts & Seeds

  • 100 g Macadamia nuts

• Bread & Baked Goods

  • 1 pack Filo pastry

• Other

  • For the Vegan Feta/Ricotta mix
  • 1 Large or 2-3 small leeks, finely chopped

Found on poppyandthebees.com

Ingredients

• 1 large or 2-3 small leeks, finely chopped
• A huge pile of Spinach or Chard- enough to generously fill a deep frying pan, chopped (NB: this would be equivelant to 2 bags of spinach, or a large bunch of chard.
• chilli (optional)
• 3 garlic cloves, finely diced
• Fresh Parsley and/or dill
• Olive oil to sautee
• Squeeze of lemon
• For the Vegan Feta/Ricotta mix
• 50g firm tofu
• 100g macadamia nuts, soaked for at least 3 hours
• 1 Tbs nutritional yeast (optional)
• 5-6 big green olives stuffed with garlic (the yummy deli kind)
• Juice and zest half a lemon
• 1 pack filo pastry
• Olive Oil

Directions

• Make the ricotta by first of all pulverising the macadamia nuts, then adding the tofu and other ingredients. Taste and add extra salt, a bit of dried dill or another olive to add more zing. Saute the leeks, garlic and chilli until soft in a big frying pan. If youre using chard, add the chopped stems now to so they soften. Add the greens and wilt them down to a big squishy mess.Taste and add salt & lemon juice. To avoid a soggy pie you might need to drain off a bit of excess liquid. Remove from the heat. Slick a springform pan with olive oil, then oil up layers of pastry, overlapping them so that all sides of the tin are covered. Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish. Fold the filo pastry over the top and add some extra scrunched up on top for a lid. No need for an egg or milk wash as the olive oil gives a nice shine to the pastry. Cook in a pre-heated oven- Gas Mark 7/ 220C for around 20mins, or until the pie is a pretty glossy brown on top. Serve with a herby tomato salad.