4 from 1 vote
Veganised Spanakopita greens pie slice
Vegan Spanakopita (Greek Spinach Pie)
Prep Time
25 mins
Cook Time
25 mins
 
Servings: 5
Author: Louise-Claire Cayzer
Ingredients
For the Greens mix
  • 1 large or 2-3 small leeks , finely chopped
  • A huge pile of Spinach or Chard- enough to generously fill a deep frying pan , chopped (NB: this would be equivelant to 2 bags of spinach, or a large bunch of chard.
  • chilli (optional)
  • 3 garlic cloves , finely diced
  • Fresh Parsley and/or dill
  • Olive oil to sautee
  • Squeeze of lemon
  • For the Vegan Feta/Ricotta mix
  • 50 g firm tofu
  • 100 g macadamia nuts , soaked for at least 3 hours
  • 1 Tbs nutritional yeast (optional)
  • 5-6 big green olives stuffed with garlic (the yummy deli kind)
  • Juice and zest half a lemon
To assemble the pie
  • 1 pack filo pastry You will need 7-8 leaves total
  • Olive Oil
Instructions
  1. Make the 'ricotta' by first of all pulverising the macadamia nuts, then adding the tofu and other ingredients. Taste and add extra salt, a bit of dried dill or another olive to add more zing.
  2. Saute the leeks, garlic and chilli until soft in a big frying pan. If you're using chard, add the chopped stems now to so they soften.
  3. Add the greens and wilt them down to a big squishy mess.Taste and add salt & lemon juice. To avoid a soggy pie you might need to drain off a bit of excess liquid.
  4. Remove from the heat.
  5. Slick a springform pan with olive oil, then oil up around 5-6 layers of pastry, overlapping them so that all sides of the tin are covered.

  6. Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish.
  7. Fold the filo pastry over the top and add some extra scrunched up on top for a 'lid'. - 2 or 3 pieces should be plenty. No need for an egg or milk wash as the olive oil gives a nice shine to the pastry.

  8. Cook in a pre-heated oven- Gas Mark 7/ 220C for around 20mins, or until the pie is a pretty glossy brown on top.
  9. Serve with a herby tomato salad.
Recipe Notes

The pie is also lovely cold and re-heats beautifully.