08/26/2025
Spanakopita
Serves 4-6 people
Ingredients
1 pkg frozen phyllo pastry, thawed 3 pkgs frozen, chopped spinach, thaw & squeeze dry
1/2 cup shredded non-dairy cheese 6 Tbsp vegan mayonnaise
2 Tbsp roasted garlic, mashed
1/2 sweet onion, chopped fine, sautéd 1 tsp lemon juice
Herbamare or salt to taste
pinch of cayenne pepper
1/4 tsp black pepper
1/2 tsp lemon & herb seasoning
Instructions
• Thaw phyllo pastry in the refrigerator overnight
• Take out of refrigerator a couple of hours before making spanakopita (leave in pkg)
• Thaw chopped spinach, drain and squeeze out in a thin cloth or nut-milk bag, to get out as much moisture as you can
• Pull apart spinach into little tiny bits so it can be mixed with other ingredients
• Add non-dairy cheese, mayonnaise
• Sauté onion in a small amount of oil until caramelized slightly
• Add onion and seasonings to the mixture
• Add lemon juice
• Mix together with hands until well blended
• Be sure to taste the filling & add more seasonings if necessary, or if dry- ish, add a bit more vegan mayonnaise
• Open phyllo pastry package up and lay out on counter with a damp towel overtop having the short end towards you
• Take two sheets of phyllo (they seem to be stuck together in twos) and cut in half across the middle (half way up)
• Drizzle a little olive oil across the top layer of one piece and brush evenly
across with pastry brush
• Cut into 5 equal strips using a pizza cutter
• Place a heaping teaspoon of spinach mixture on one end of a strip
• Fold like a flag into triangles and place on baking sheet
• Brush the tops of the triangles with a little more olive oil
• Bake at 350° until golden brown
• Eat with Tzatziki Sauce
Cooks Tip
Spanakopitas can be frozen and popped into the oven to bake. Just allow a few more minutes of baking time.
