It’s 2022 so I felt it was time to update my Spanikopita recipe. I decided to give the fancy shapes a rest and just go back to basics… the results were incredibly tasty! There is no exact science to this. Feel free to modify quantities.
You will need:
500g of fresh spinach
150g Violife feta, crumbled
170g Follow Your Heart feta crumbles
(Your choice on type of Vegan feta cheese; I personally love the taste and texture of combining two particular kinds)
2 vegan eggs (I used Follow Your Heart)
115g vegan butter, melted
1 box frozen phyllo dough, thawed at room temperature
21g fresh chives, chopped
21g fresh dill, chopped
Optional: 1/2 lemon, squeezed
I used the largest tub of spinach they sell at Whole Foods and the full packets of fresh chives and dill. I provided ingredient measurements for guidance but truly I just eye balled everything. Don’t be afraid to just get in there!
I cooked down chopped fresh chives and dill with spinach in skillet.
Let the greens cool for a few minutes. Mix in your feta and vegan egg. Optional step: squeeze half a lemon over mixture.
Brush your melted butter on the pan.
Lay a Phyllo sheet along the bottom. Brush butter. Add another layer. Repeat layer, butter, layer for about 4 or 5 layers.
Add your filling mixture spreading evenly among dough.
Then top with a few more layers of dough and butter. I let these lay messily over the sides and tuck them under all of the layers when I’m done, giving it a nice crust.
Score all the way through, cutting pieces prior to cooking. Cutting after the dough is crusty can be difficult.
I was able to premake this the night before, covering tightly in my fridge overnight.
I popped it in oven this morning for 75 minutes at 375 degrees. 💚
Apparently I am to make this for every morning meeting henceforth. 😂 I hope you and your family enjoy it as much as we do!