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–+ servings
A baked Vegan Spiral Spanakopita on a plate on top of green and white napkins on a white marble counter top
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Vegan Spiral Spanakopita

This Vegan Spiral Spanakopita is a plant based twist on a classic Greek dish. It is made with crisp filo pastry with a creamy ricotta and spinach filling.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, lunch, Main Course
Cuisine: Greek
Diet: Vegan, Vegetarian
Keyword: black pepper, dill, dried oregano, extra virgin olive oil, filo pastry, garlic, leek, lemon, mint, nutritional yeast, salt, spinach, vegan ricotta
Servings: 6 people
Calories: 1112.56kcal

Equipment

  • 1 Baking tray

Ingredients

  • 2 tablespoon olive oil
  • 1 large leek thinly sliced
  • 4 cloves garlic minced
  • 750 g frozen spinach
  • 1 lemon zest and juice
  • 1 teaspoon dried dill
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoon nutritional yeast
  • salt and pepper to taste
  • 2 tablespoon sesame seeds
  • 6 sheets filo pastry defrosted if frozen
  • 300 g vegan ricotta

Instructions

  • Preheat the oven to 180 C / 350 F/gas mark 4 and line a baking tray with baking paper.
  • Heat 1 tablespoon of olive oil in a large pan over a low heat, add the sliced leek and cook for about 10 minutes until they are soft and translucent.
  • Add in the garlic and cook for another 2 minutes to release the garlic's aroma.
  • Remove the leeks from the heat and leave to cool.
  • In the meantime, defrost the frozen spinach.
  • Squeeze out as much water from it as you can then finely chop.
  • Stir together the vegan ricotta with the leeks, spinach, lemon, mint, oregano, nutmeg, nutritional yeast then season to taste.
  • To assemble the pie, lay your first sheet of filo pastry on a work surface with the long side facing you.
  • Brush the filo pastry all over with a little olive oil then add another sheet on top.
  • Take ⅓rd of the spinach cheese mixture and form it into a long snake along the long edge of the pastry just a few centimetres away from the edge.
  • Roll the pastry up from the bottom into a long sausage.
  • Coil the sausage, seam side down and onto the baking tray.
  • Repeat the steps twice more, tucking the beginning of each coil into the end of the previous one to form the spiral.
  • Brush the pastry all over with olive oil and sprinkle over the sesame seeds.
  • Bake in the oven for 45 minutes until it is golden brown and crisp.

Nutrition

Calories: 1112.56kcal | Carbohydrates: 165.49g | Protein: 30.24g | Fat: 38.46g | Saturated Fat: 9.93g | Polyunsaturated Fat: 3.84g | Monounsaturated Fat: 12.83g | Sodium: 1657.67mg | Potassium: 775.61mg | Fiber: 14.21g | Sugar: 4.02g | Vitamin A: 14933.47IU | Vitamin C: 18.91mg | Calcium: 277.42mg | Iron: 13.33mg