Vegan Kale Spanakopita
Recipe GLPR9cf8dec7410e39
A plant-based twist on the classic Greek spinach pie, this vegan spanakopita features layers of crispy phyllo pastry encasing a savory filling of wilted kale, sautéed onions, and garlic, all bound together with a creamy cashew-based feta alternative. Brushed with olive oil and baked until golden, it's a satisfying appetizer, side dish, or light meal that's completely dairy-free.
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Ingredients
1 cup Raw cashews, soaked in water 4-8 hours
2 tablespoons Lemon juice, divided
2 tablespoons Unsweetened soy or almond milk
1 pound bunch Fresh kale (1-pound bunch), stems removed and chopped into 1 to 2-inch pieces
2 tablespoons Olive oil, divided
1 Medium onion, diced
4 Garlic cloves, minced
2 Green onions, chopped
¾ teaspoon Salt
½ teaspoon Black pepper
24 Phyllo pastry sheets
Directions
Drain the soaked cashews thoroughly. Add them to a food processor and blend into a thick, paste-like consistency, pausing to scrape down the sides of the bowl as needed.
Pour 1 tablespoon of lemon juice and the plant milk into the food processor with the cashew paste. Continue processing until the mixture becomes completely smooth and creamy. Transfer to a bowl and set aside.
Fill a large saucepan with about 2 inches of water and bring to a boil. Reduce heat to medium, add the chopped kale, cover with a lid, and steam for 6 to 8 minutes, stirring every 2 minutes, until the kale is completely wilted and tender.
Pour the kale into a colander and allow it to drain completely.
Empty the water from the saucepan, wipe it dry, and return it to the stove over medium heat.
Heat 2 tablespoons of olive oil in the saucepan until shimmering.
Add the diced onion to the hot oil and sauté, stirring occasionally, until soft and translucent, about 5 minutes.
Add the minced garlic and continue sautéing for about 1 minute until fragrant. Return the drained kale to the pan, then add the remaining 1 tablespoon lemon juice, chopped green onions, salt, pepper, and the cashew feta mixture. Toss everything together gently but thoroughly until well combined. Remove from heat and let cool slightly.
Preheat your oven to 400°F. Lightly brush the bottom and sides of a 9 x 9-inch or 9 x 13-inch baking pan with olive oil.
Lay one sheet of phyllo pastry in the prepared pan, then brush the entire top surface with olive oil. Layer a second sheet of phyllo on top and brush again with oil. Continue layering and oiling 8 sheets of phyllo total, pressing down gently but firmly on each layer to remove air pockets. If using a 9 x 9-inch pan, gently tuck the overhanging phyllo down along the inside edges or fold it over the top.
Spread half of the kale filling evenly over the 8 layered phyllo sheets. Layer 8 more sheets of phyllo on top of the filling, brushing each sheet with olive oil before adding the next one and pressing gently to remove air bubbles.
Distribute the remaining half of the kale filling evenly over the phyllo layer. Top with the final 8 sheets of phyllo, brushing each with olive oil and pressing gently as before. Make sure to brush the very top sheet generously with olive oil.
Transfer the spanakopita to the preheated oven and bake for 20 to 25 minutes, until the top is deep golden brown and crispy.
Remove from the oven and cool for a few minutes. Cut into 6 to 8 squares and serve warm or at room temperature.
