Summer Evening Spanakopita For Plant-Based Eaters

Spanakopita is one of my all-time favourite dishes for hosting, potlucks and weekly meal prepping. My recipe is a plant-based take on the Greek spinach pie, which is perfect for a summer evening as it’s easy to make, light and packed with greens. This showstopper will require just over an hour to make, with about 20 minutes to prep and another 45 to cook. —Julia Dumbrell

Plant-Based Spanakopita

1 Package (8 oz) frozen spinach
1 bunch of parsley, and ½ a bunch of dill, stems trimmed, finely chopped
½ of a yellow onion
1 garlic clove, minced (two cloves for garlic lovers)
5 oz quality Dairy-Free feta cheese (my favourite? Try to Violife 100% Vegan Feta Style Block, $10).
2 tbsp Private Reserve extra virgin olive oil
Freshly-ground black pepper
4 Sheets Phyllo Pastry

First, Preheat the oven to 375°. Thaw the frozen spinach and press out as much liquid as possible. Plant-based tip: have a tofu press from other vegan recipes? This will work efficiently to press out excess liquid in the spinach. Second, chop the fresh herbs, onion and garlic, then hand crumble a plant-based feta. The Violife 100% Vegan Feta Style Block is indistinguishable from the real deal, crumbling perfectly for the dish. In a large bowl, mix these ingredients with the pressed spinach, olive oil and black pepper. Third, grease a square baking pan and line it with the first sheet of Phyllo Pastry. Lightly brush on olive oil, then add the second sheet. Pour in the spanakopita filling from the second step, then lay two final sheets of Phyllo pastry on top. Bake in the preheated oven for 35 to 40 minutes. To serve, let the Spanakopita cool for about 10 minutes. Serve this Greek feast with plant-based Tzatziki, colourful Greek salad and kalamata olives. Opa!