Photos by Lindsey Johnson
If you’re a vegetarian, you shouldn’t have much trouble finding suitable Greek food. Sure, plenty of meat-centric entrees come to mind when you think of Greek cuisine, but the Greeks are also all about their veggies: stuffed grape leaves, the ever-popular Greek salad and–my personal favorite–spanakopita are all (typically) vegetarian.
If you follow a vegan diet, though, that’s another story. The Greeks are also all about eggs and cheese. This can be a bit of a bummer; I know it was for me when I started cutting these ingredients out of my diet. Spanakopita was my go-to meal at some favorite diners. (Seriously, it’s layers of flaky pastry stuffed with spinach and feta–a pie that you eat as a meal.)
You’d be hard-pressed to find a vegan spanakopita while dining out. This spanakopita recipe is totally vegan, but not lacking at all in the richness of conventional versions of the dish. Even though feta is a crumbly cheese, it melts during baking, so a creamy blended cashew cheese works perfectly as a stand-in. A little lemon juice adds some tang, and a coating of olive oil between each pastry sheet gives it that delicate flaky texture spanakopita eaters adore.
Another twist on this version of the recipe: it uses kale in place of spinach. “Spanakopita” translates to “spinach pie.” I couldn’t find a Greek translation for “kale pie.” (Does anyone reading this speak Greek?) Maybe that means they don’t eat a whole lot of kale in Greece. That’s okay though; this kale spanakopita is as delicious as it is nontraditional, with just a touch of tartness and a hearty texture.Print this recipe
While preparing the spanakopita, keep your phyllo covered with a damp dish towel, as the sheets will dry out quickly otherwise.
A 9 x 13-inch baking dish is the easiest way to go with this, because that’s pretty close to the dimensions of most phyllo sheets. I prefer a 9 x 9-inch pan though, because it results in a thicker spanakopita that holds up better during cutting.
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