World's Best Greek Vegan Spanakopita

This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!

World's Best Greek Vegan Spanakopita

Ingredients:
  1. 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
  2. 1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
  3. ¼ cup dill
  4. ¼ cup parsley , either kind works but I use Italian flat leaf
  5. ¼ teaspoon sea salt
  6. ¼ teaspoon ground black pepper
  7. Olive oil or veggie broth for sautéing
  8. 1 pound phyllo (filo) sheets (if you can find the thick ones use those)
  9. 1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)

“Feta” filling:
  1. 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
  2. 2 tablespoons distilled white vinegar
  3. 1 tablespoon water
  4. ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed
Instructions:
  • Preheat the oven to 350 F/ 175 C.
  • In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
  • Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
  • Add dill and parsley and mix well. Put the mixture in a large bowl.