#spanikopita

[spectre79]

Spanakopita!

[hyperionnebulae]

Tried our hands at #spanikopita #food https://www.instagram.com/p/B_dj-OKjFFV/?igshid=15rhjioxp3y5q

[getinmybellynowfood]

[sabonhomeblog]

https://halfbakedharvest.com

[lightningflash55]

I made wontons, but this time spanikopita style They're for tomorrow but I snuck a couple in the oven and mmmm they're delicious af 👌👌👌

[spectre79]

[karruecheisfat]

Vegan Spanikopita is a delicious take on the traditional Greek dish that uses plant-based ingredients to make the dish taste great. With spinach, vegan feta, herbs, and phyllo dough that is golden brown, this dish is great as an appetizer or main course.

Ingredients: 1 pack vegan phyllo dough. 1 lb fresh spinach, chopped. 1 cup chopped onions. 3 cloves garlic, minced. 1 cup vegan feta cheese, crumbled. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh parsley. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook until the onions become clear. Put chopped spinach in the pan and cook it until it softens. Take it off the heat and let it cool down. Put the cooked spinach mixture, vegan feta cheese, chopped dill, parsley, salt, and pepper in a large bowl. Mix well. Lay out one sheet of phyllo dough on a clean surface. Lightly brush it with olive oil, then put another sheet on top of it. This should be done six times. Cover the phyllo dough with the spinach mixture and spread it out evenly. Cover the filling with the sides of the phyllo dough, and then roll it up tight. Lay the rolled spanikopita on a baking sheet that has been lined with parchment paper so that the seam side is facing down. Use olive oil to cover the top. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and crispy. Let it cool a bit before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 30 minutes

7 Red Team

[calystarose]

My Sortakopita Recipe

This recipe makes two meals worth, but since the filling tastes even better after a day of sitting in the fridge, having it two days in a row is not bad. :D

Ingredients: 4 rolled pie crusts (two packages) 3 13.5oz cans of spinach (I prefer chopped) 1/2 large sweet onion, finely chopped (optional) 8 oz feta 2/3 cup parmesan 1 1/2 cup whole milk ricotta 2 tbsp oregano 2 tbsp granulated garlic 1 tsp dill 1/4 tsp nutmeg 1/2 tsp salt 2 tbsp basil 3 eggs

Prep:

Really important to get that crust warm enough to be flexible, I've learned the hard way. So I tend to leave it out of the fridge (in the wrapper but not the box) for 1-1.5 hours. I put it in the toaster oven to keep it out of the way.

Drain the spinach, just leave it in the colander over a bowl while you wait for the pie crust to get ready. You want as much of the water out as possible.

In a large bowl mix the ingredients in the order they're listed, I use heaping measurements. Mix thoroughly. Divide in half, store that half in fridge until next time.

Preheat toaster oven to 350F

Butter/grease dish & put bottom crust in

Put filling in dish keeping it away from the sides

Put top crust on, tuck it in & vent it

Cook on bottom rack at 350F for 45 minutes

Cover top with parchment paper or whatever for 15 more minutes

Eat!