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Free Healthy Recipe - Vegan Spanokopita

Dairy free, Low GI, Low sugar

One of my favourite meals is a traditional Greek spanokopita. It's not something I make very often however there's no way to substitute the traditional paper fine flaky filo with a wholegrain alternative. The pastry packet says it's suitable for vegans and so, substituting the feta with a creamy cashew alternative, I reckon this recipes makes a pretty healthy vegan alternative to the real thing and it's scrumptious.

1 large bunch silverbeet, stalks removed and leaves washed
1 onion peeled and diced
2 cloves garlic, peeled and crushed
2 tbs olive oil
½ cup fresh mint, chopped finely
½ cup raw cashews, soaked in boiling water for 2 hours
1 tsp lemon zest
2 tbs hot water
6 sheets filo pastry, thawed to room temperature
3 tbs olive oil

Pre-heat the oven to 180C

Bring a large pan of water to the boil.
Plunge silverbeet leaves into water and drain as soon as the water returns to the boil. Set aside to cool.
Heat olive oil in a small fry pan and saute onion and garlic for 2 minutes until soft.
Squeeze the silverbeet leaves to extract water. Chop roughly and transfer to a bowl with the onion, and mint. Stir to combine.
Drain the cashews and transfer to a blender with the lemon juice, zest, miso paste, nutritional yeast, water and pepper.
Blend until smooth and creamy.
Sir the savoury cashew cream through the spinach until well combined.
Lightly grease a round 20 cm cake tin with olive oil .
Lightly brush the first sheet of filo with olive oil and lay it across the diameter of the tin. Repeat with the second sheet and lay it across the other side of the tin in a cross.
Continue with the remaining sheets alternating the direction across the tin.
Fill with the silverbeet mix.
Fold the pastry up and over the mixture covering the top,
Lightly brush the top edges of the pastry with oil.
Place in the oven to bake for 35 minutes.
Serve with salad.

Makes 4 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 35 mins
Ready in: 75 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1731 kj
Calories 414 kcal
Fat 32 g
Saturated Fat 5 g
Total Carbohydrate 19 g
Total Protein 9 g
Fibre 5 g

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