I often make this classic Greek dish with swiss chard, a mix of chard and spinach, or sometimes spinach and leeks. It tastes delicious in all combinations, but this recipe is for a traditional spinach version.
As we all know, spinach is notorious for its ability to shrink during cooking, but as long as you have around 1kg to hand, you should be fine. I've included a recipe for almond feta 'cheese' here, but you can use shop-bought plant-based feta if you're short on time.
Ideal for a light dinner or lunch, especially when served with a fattoush-style salad on the side, spanakopita is also great taken on picnic, as it's just as delicious at room temperature as hot out of the oven. The leftovers, if you're lucky enough to have any, are also pretty yummy.
For the almond feta
200g blanched almonds
160ml lemon juice
20g nutritional yeast
2 tsp sea salt
5 tbsp olive oil
100-120ml cold water
For the spanakopita
1kg fresh or defrosted frozen spinach
1 tbsp light oil, such as groundnut
1 large onion, diced
5 cloves garlic, grated or finely chopped
Zest of 1 lemon
½ tsp grated nutmeg
⅓ cup toasted pine nuts
1 x 270g pack filo pastry sheets
2 tbsp olive or groundnut oil for brushing
1-2 tsp black sesame seeds
To serve (optional)
Mixed or Greek salad
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