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Vegan spinach and fetta pie recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a delectable Greek-style veggie pie with a crispy crust. Easily customize it as dairy-free with this simple hack.
Ingredients:
  • 4 bunches English spinach, stems trimmed, leaves chopped
  • 18.20 gm olive oil
  • 3 spring onions, thinly sliced
  • 40.00 ml pine nuts, toasted
  • 120g vegan fetta, crumbled
  • 200g Chris’ Plant Based Spring Onion dip
  • 40.00 ml chopped dill
  • 2 tsp finely grated lemon rind
  • 16 sheets filo pastry
  • 12.00 gm sesame seeds
  • Garden salad, to serve
Instructions:
  • 1. Preheat oven to 200°C. 2. Grease a 20cm x 30cm slice pan with olive oil spray. 3. Rinse spinach in cold water, then place in a saucepan over medium-high heat until wilted. 4. Drain and squeeze out excess liquid. Let cool.
  • In a frying pan over medium heat, warm oil before adding spring onion and garlic. Stir and cook for 2 minutes until the spring onion softens. Transfer the mixture to a bowl and combine with spinach, pine nuts, feta, dip, dill, and lemon rind. Season with pepper to taste.
  • Lay out pastry sheets on a clean surface and cover with a damp tea towel. Spray one sheet with olive oil, top with another sheet, and repeat with 6 more sheets to create a stack. Repeat with remaining sheets to make another stack. Place one pastry stack in the pan, trimming to fit. Spread spinach filling over the pastry. Top with the other pastry stack. Fold in excess pastry, score the top, then spray with olive oil and sprinkle with sesame seeds.
  • Bake until golden brown, around 25-30 minutes. Allow to cool for 5 minutes, then slice and serve with a side of salad.

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