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World's Best Greek Vegan Spanakopita
Ingredients
  • 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
  • 1 bunch scallions , chopped (about 6 to 7 scallion bulb pieces)
  • ¼ cup dill
  • ¼ cup parsley , either kind works but I use Italian flat leaf
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Olive oil or veggie broth for sautéing
  • 1 pound phyllo (filo) sheets (if you can find the thick ones use those)
  • 1/6 to ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
  • subheading: “Feta” filling:
  • 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon water
  • ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
Steps
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