1/4 cup dill
1/4 cup parsley (flat-leaf or Italian)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Olive oil or vegetable broth for sautéing
1 pound phyllo (filo) sheets
1/6 – 1/3 cup olive oil for brushing phyllo (filo)
1 cup vegan feta cheese (store-bought or homemade)
Instructions:
Preheat the oven to 350°F (175°C).
Prepare the Spinach Mixture: In a skillet, sauté the scallions in olive oil or broth until soft. Add chopped spinach, salt, and pepper, and cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
Prepare the Vegan Feta: If making homemade vegan feta, blend cashews, vinegar, water, and salt in a food processor until coarsely chopped. Add the vegan feta to the spinach mixture and mix well.
Brush Phyllo Sheets: Brush the bottom of a 9×13-inch baking pan with olive oil. Layer half of the phyllo sheets in the pan, brushing each sheet with olive oil before adding the next.
Add Spinach Mixture: Spread the spinach and feta mixture evenly over the phyllo sheets in the pan.
Layer Remaining Phyllo Sheets: Top the spinach mixture with the remaining phyllo sheets, brushing each sheet with olive oil.
Bake: Bake the spanakopita for 60-70 minutes, or until golden brown on top. Let it cool completely before cutting into squares and serving.
Notes:
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