Name: Vegan Spanakopita with Cashew Feta
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup raw cashews (soaked 2–4 hours (or 10 min in hot water)); 2 tbsp lemon juice; 1 tbsp red wine vinegar; 2 tbsp nutritional yeast; 1 clove garlic (small); 0.5 tsp dried oregano; 0.5 tsp salt; 1 tbsp water (–3 tbsp to blend); 1 tbsp olive oil (–2 tbsp, optional for richness); 2 tbsp olive oil; 1 medium onion (finely diced); 3 cloves garlic cloves (minced); 16 oz frozen spinach (thawed + squeezed dry (or 12 oz fresh cooked down)); 0.25 cup fresh parsley (chopped); 0.25 cup green onions (chopped); 0.5 tsp black pepper; 0.75 tsp salt; 1 package phyllo dough (thawed overnight); 0.5 cup olive oil (for brushing (or melted vegan butter))

Instructions

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1

Blend raw cashews (1 cup), lemon juice (2 tbsp), red wine vinegar (1 tbsp), nutritional yeast (2 tbsp), garlic clove (1 small), dried oregano (0.5 tsp), and salt (0.5 tsp) with water (1 tbsp) until slightly coarse. Taste and adjust seasoning. Set aside.
2

Heat olive oil (2 tbsp) in a skillet over medium heat. Add onion (1 medium) and cook for minutes (5) until soft. Stir in cloves (3 garlic) and cook for minute (1).
3

Add frozen spinach (16 oz), chopped fresh parsley (0.25 cup), chopped green onions (0.25 cup), black pepper (0.5 tsp), and salt (0.75 tsp). Cook for minutes (2) to minutes (3) to remove excess moisture. Combine the spinach mixture with the prepared vegan feta.
4

Preheat oven to 350°F (175°C).
5

Lightly brush a 9×13” baking dish with [olive oil]. Lay 8 sheets of [phyllo dough], lightly brushing [olive oil] between each layer. Spread all the filling evenly on top. Layer remaining 8 sheets of [phyllo dough], brushing [olive oil] on each layer.
6

Score the top layers into squares or diamonds without cutting all the way through.
7

Bake for minutes (35) to minutes (45) until crisp and golden brown.
8

Let cool for minutes (10) to minutes (15) before slicing. Serve warm or at room temperature.