Chloé says: For as long as I can remember, the mouthwatering scent of phyllo dough and the irresistible combination of spinach and vegan cheese has been a mainstay in my kitchen. Also known as spanakopita, a beloved traditional Greek recipe, these pies have become a staple at apéro time. It’s the kind of dish that makes our friends gather around, unable to resist its golden, flaky goodness and flavorful filling. You’ll find yourself grabbing another after you just finished one.
MAKES 12 · PREP TIME: 15 MINUTES · COOK TIME: 20 MINUTES
Ingredients:
- 8 vegan phyllo sheets
- 6 cups (1.5 L) packed fresh spinach, roughly chopped
- 1 cup (250 mL) diced red onion
- 11/2 cups (375 mL) spreadable vegan cheese
- (chive and herbs preferred)
- 1 teaspoon (5 mL) kosher salt
- 2 teaspoons (10 mL) freshly ground black pepper
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- 3 garlic cloves, minced
- 2 cups (500 mL) vegan butter, melted
- 1 tablespoon (15 mL) sesame seeds
Instructions:
Two hours before making the spinach pies, take the phyllo dough from the freezer, place in the bottom of the fridge, and let thaw in its packaging.
Preheat the oven to 400°F (200°C), place a rack in the middle position, and line 2 medium rimmed baking sheets with parchment paper.
In a large bowl, combine the spinach, onion, vegan cheese, salt, pepper, lemon juice, and garlic and mix well. Set aside.
Open the phyllo box and cover the phyllo sheets with a damp kitchen towel. Take 1 phyllo sheet and place on a cutting board or clean surface. Brush all over with vegan butter, then top with another sheet of phyllo. Brush the second sheet of phyllo with vegan butter, then slice the sheets into three long vertical strips.
Place 2 tablespoons of the filling at the top corner on a phyllo strip. Fold the corner over the filling to create the beginning of a triangle, then continue folding until you have reached the bottom of the strip. Place the triangle on the prepared baking sheet. Repeat steps 4 and 5 with the remaining filling and phyllo sheets.
Brush the triangles with more vegan butter and sprinkle with the sesame seeds. Bake for 15 to 20 minutes, until golden and crisp.
Let cool slightly and serve warm.
Excerpted from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Photography Copyright © 2024 by Chloé Crane-Leroux. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.
