This particular version is a bit different than from its original recipe. I found that this one has a nicer table presentation. Instead of having the spinach inside the phyllo dough, it has phyllo dough ribbons on top of the spinach.
Ingredients:
- 2 onions chopped
- 1 tbsp olive oil
- 3 cloves garlic, crushed and chopped
- Pepper to taste
- 1 tsp dried dill
- 2 PK frozen spinach, thawed and drained
- ¼ cup vegan feta cheese
- ¼ cup vegan Parmesan cheese
- ¼ breadcrumbs (I used pulverized oats)
- 8 sheets phyllo dough
- Additional olive oil
Directions:
Heat the oven at 375°F. In a medium saucepan, heat oil and cook onions until transparent. Add chopped garlic, cooking a bit more. Season with pepper and dill.
In a medium bowl, add spinach, feta, and Parmesan cheeses. Blend breadcrumbs or oats folding the mix very gently.
Pour mix in a 9” spring form or deep-dish pan. Cut phyllo sheets about ½” wide and moist them with olive oil to keep the phyllo without breaking. Place phyllo sheets on top of the spinach mixture.
Bake it for around 40-45 minutes, depending on your oven, or until the phyllo looks golden.
Greek spinach pie (Spanakopita)
Greek spinach pie (Spanakopita)
Serves: 4
