spanakopita

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snacks

delicious delicious spanakopita! garlic! spinach! cashews! there is some room for tweaking here but i’m pretty happy with how these turned out.

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makes 8

  • 1 c. raw cashews soaked for a few hours
  • zest of 1 lemon, juice of 1/2
  • 4 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp chili flakes
  • 3 cloves garlic
  • 1/2 tsp. porcini powder (optional)
  • 16 c. spinach (seriously)
  • 1 pkg frozen phyllo
  • olive oil or melted earth balance for brushing
  • black pepper

drain cashews and put them in a food processor. add lemon zest, juice, garlic, chili flakes, 2 tbsp nutritional yeast and 1/4 tsp salt. pulse until an even small crumb, looking like ricotta.

i use baby spinach because it involves less chopping, no picking for stems and is usually already cleaned. laziness prevails! add a glurg of oil to a large pan and wilt spinach in batches. remove (leaving excess liquid) and place in a mixing bowl. add remaining 2 tbsp of nutritional yeast and season with salt and pepper to taste. add cashew mixture and mix thoroughly.

heat oven to 375. lay out 3 layers of phyllo, brushing each with a bit of oil. cut the rectangle in half. add some filling and fold several times over into large triangles. repeat with the other side. place them on a baking sheet and continue this process until you have 8 spanakopita or you’re out of filling! brush each with oil and sprinkle with large flake salt and a bit of black pepper.

bake for 25 minutes until golden brown and beautiful.

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The Author

vegan foods!

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