Vegan Spanakopita

This recipe of show pan combines creamy white beans, rich olive oil and vibrating spinach, for a vegan spanakopita that evokes the comfort vibrations feed on traditional spanakopita but with extra fibers, zero eggs and no milk.

If you’ve ever passed out on the salted layers and shakes of Spanakopita, this white pan and spinach of Spanakopita inspired could be worthy of a place in your dinner for dinner of the week.

As I jumped the feta and eggs in the traditional spanakopita, I did not flas up with flavors or consistency. This version of the vegan pan is crowned with a lot of crushed golden wire pastry. In fact, this is a good recipe for pastry. Instead of stressing you for the broken sheets, here you intentionally notice the phyllo. It doesn’t matter if the sheets tear out. It is easy to do and the resulting turbini of Phyllo believe how infallible this method is.

The finished dish is pretty cute to be a fulcrum of the dinner but also quite simple to be a recipe for the main or Sunday brunch. It is fine hot, cold or ambient temperature. And with the stumps of pantry as canned beans and frozen spinach, it is also convenient.

Summary

1. Ingredients for Vegan Spanakopita
2. How to prepare the Vegan Pan Spanakopita
3. Ways to mix it
4. What to serve with vegan spanakopita
5. Even more vegan appetizers
6. Spanakopita vegan recipe

Ingredients for Vegan Spanakopita

Some favorite ingredients of vegetable bases and the sections of the freezer are everything you need to put this pan dinner together. Here is the complete shopping list:

• White beans: The base of the filling, crushed to create a satisfactory mixture of plots. The beans add proteins and wealth to this vegan dish. Any white bean will do, but the cannellini beans work particularly well. I ask simplicity for canned beans, but you can absolutely use those cooked by dry following this method.
• Hummus It helps to tie the filling by adding creaminess and a pinch of tags and flavor of tahini. Use Hummus purchased in the shop here or create yours.
• Olive oil: This Mediterranean must-have improved the flavor of the filling and is essential to collapse phyllo’s topping.
• Olive green brine: This secret ingredient provides a spicy and fermented punch that reflects the flavor of the feta in the traditional spanakopita.
• Nutritional yeast: A firm point of the vegan pantry, nutritional yeast It lends a hazel and cheese flavor while keeping the dish without milk. If you can’t find it in your local shop, it’s okay to jump.
• Dry aneto: This grass gives a brand flavor that completes spinach and beans.
• Salt and black pepper: These essential elements share the dish and improve its general flavor.
• Frozen spinach: This is the main ingredient that brings a green explosion to the filling. The use of frozen frozen spinach adds a lot of flavor and nutrition with minimal preparation. Take the time to squeeze the leaves so as not to make the filling.
• Onion: This Allium provides a sweet and aromatic base for the filling when jumping.
• Garlic: Garlic is an important ingredient here: it adds depth and complexity to the filling.
• PHYLLO PENTHY: The sauce of the seasoning becomes crunchy and shaky when brushed with olive oil.

How to prepare the Vegan Pan Spanakopita

This pan is surprisingly simple to prepare, but the results are rather spectacular. With just a few simple steps – that put a tasty filling, jumping aromatic vegetables and on top of everything with phyllo – you will have a golden and salty masterpiece. Here’s how to give life to this recipe inspired by Spanakopita:

• Preparation ingredients: Browse 1 pitch of frozen phyllo positioning it in the refrigerator during the night. I clash 2 packages (10 ounces) frozen spinach and squeeze the excess water. Drain and rinse 2 cans (15 ounces) white beans or 3 cups of cooked white beans.
• Prepare: Preheat the oven to 375 ° F.
• Prepare the filling: In A Large Bowl, Mash Beans, 1/4 Cup Hummus, 2 tablespots Olive Oil, 2 tablespots Green Brine Olive, 1 Tablespoon Nutritional Yeast, 2 Teaspoons Dried Dill, 1/2 Teaspoon Salt, and 1/4 Teaspoon Black Pepper Until Combined but slightly big. Mix the spinach until they distribute evenly.
• Cook the aromatic: Heat 1 tablespoon of extra virgin olive oil in a 12 -inch cast iron pan over medium heat. Fry 1 large chopped onion until it starts to brown, about 5-8 minutes. Add 2 chopped cloves of garlic and cook for 1 minute until it is fragrant. Remove the pan from the heat and mix the spinach and bean filling.
• Add the Phyllo Topping: Brush a sheet of phyllo dough with olive oil. Above the pan, shake the phyllo sheet vaguely like the crumpled paper and place it over the filling. Repeat with 5-6 more sheets, completely covering the filling.
• Cook and serve: Cook the pan for about 30 minutes or until the phyllo is golden and crunchy. Leave the dish rest for 10 minutes before serving to allow the filling set.

Ways to mix it

This recipe is wonderfully versatile, making it easy to adapt to your tastes or what you have at hand. Whether you are trying to exchange ingredients or add a turning point, there are many options to turn this dish keeping its Mediterranean charm. Here are some ideas to start:

• Exchange beans: No white beans? Use chickpeas for a similar creamy consistency or try to crush cooked lentils for a earthy flavor.
• Exchange the Greens: Replace spinach with cabbage, Swiss chard or a combination of cooking vegetables. Just whiten and squeeze any excess water first. You will have to start with about 3 kilos of fresh vegetables for this recipe.
• Make it gluten -free: Even if it does not have the same crunchy consistency, it is possible to create a gluten -free version of this pan of spinach of white beans using instead a gluten -free puff pastry or a potato puree topp.
• Herbal variations: Experiment with the addition of dry parsley, mint or Greek oregano Instead of dry aneto for a new aromatic profile.
• Try a vegetable -based feta: There are many vegetable -based good fetas on the market (I like the follow your heart brand). Replace 1 cup of white beans with a cup of crumbled feta based on plants.

What to serve with vegan spanakopita

Combine this spinach pan recipe with a refreshing Mediterranean cucumber and tomato salad or roasted potatoes.

Limonada or sparkling water with a splash of lemon works well: acidity accents the rich flavors of the dish. For dessert, try a slice of baklava or fresh fruit with a spoonful of Greek yogurt to complete your meal inspired by the Mediterranean.

Even more vegan appetizers

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