A wilted spinach casserole encased in a filo pastry. Usually this is made with feta cheese, however, contrary to popular belief, traditional Spanakopita is actually not made with feta at all! So here we have the vegan version that tastes just as good. What’s more, the Growhampton greens were a great twist to the traditional spinach used!
This is a surprisingly simple dish to prepare unless you are making your own filo pastry. I buy a preservative free filo pastry and unfrozen as it handles better in my opinion.
Follow the recipe below and enjoy!
250g filo pastry
3 Spring onions, washed and chopped
4 cloves garlic, minced or finely chopped
750g fresh greens, washed. Or 3 cups thawed frozen greens.
2 tablespoons coconut oil + 2 tablespoons for wetting the pastry
1 cup fresh dill, finely chopped
1/2 cup parsley, finely chopped
1/2 cup mint, finely chopped
1 1/2 tsp sea salt
1 tsp ground black pepper
Wilt the washed greens in 1 tbsp oil (do this in small batches if you prefer) on medium heat. Be careful not to overcook the greens - it should retain its green colour. If using frozen greens, thaw thoroughly beforehand. Drain the water completely from the cooked greens. Chop the drained wilted greens and set to one side
In a pan or wok, sauté the onions and garlic in 2 tbsp oil until soft. Then add the herbs, salt and pepper and allow to cook for a further 5 minutes. Add the chopped greens to the pan and stir well to ensure the greens have mixed with all of the ingredients. Allow to cook on medium heat for a further 10 minutes stirring occasionally. Set to one side
Separate the filo sheets carefully and place layer by layer into a baking tray. Brush each layer with oil before adding the next layer. Ideally around 6 sheets both under and over the greens will suffice. Distribute the greens mix evenly over the pastry and cover with filo pastry in the same manner as the bottom layers.
Brush the top layer with oil and score into squares, before baking in the oven for around 45 minutes until brown.
Recipe by Amaeze www.lifesrecipe.co.uk IG: @lifes_recipe Twitter: @lifes_recipe
- 150g Quinoa
- 1 Vegetable stock cube
- 5-6 chestnut mushrooms, sliced
- 1 red onion
- 1 large clove of garlic, crushed
- 4-5 florets of broccoli, cut into bite sized florets
- 1 tin sweetcorn, drained
- 50g coarsely shredded kale/spinach
- Pinch of chili flakes (to taste)
Put quinoa with double the amount of water into a pot together with the stock cube. Bring to a boil and simmer with the lid on for 10 minutes, turn heat down low and simmer for another 10 minutes or until the water is absorbed. Whilst the quinoa is cooking, fry the onion in a splash or olive oil on medium heat for about 5 minutes, before adding all the other ingredients except from the kale/spinach and fry for another 5 minutes. Add the greens and the cooked quinoa and stir till all is combined and the greens start to wilt. Serve steaming hot or cold as a salad the next day.