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Mia Kouppa

Vegan spanakopita

Homemade phyllo and spinach filling which is perfect for lent, and anytime.
54
322
2 hr 30 min
TOTAL TIME
255
CALORIES
$0.26
PER SERVING
Vegan spanakopita
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Ingredients
16 INGREDIENTS
20 SERVINGS
Vegetable Oil
1 3/8 ml vegetable oil
Pepper
1/2 tsp pepper
Green Onions
3/4 cup green onions
chopped
Spinach
1 3/4 g spinach
Red Wine Vinegar
1 tsp red wine vinegar
Olive Oil
2 tsp olive oil
Salt
1/2 tsp salt
Olive Oil
1 7/8 ml olive oil
Plain Bread Crumbs
1/3 cup plain bread crumbs
Olive Oil
1/3 cup olive oil
Curly Lettuce
1/2 head curly lettuce
All Purpose Flour
6 1/2 cups all purpose flour
Water
2 cups water
Long Grain Rice
1/2 cup long grain rice
Salt
2 tsp salt
Fresh Dill
1/4 cup fresh dill
chopped
Directions
18 STEPS
1 hr
PREP TIME
1 hr 15 min
COOK TIME
2 hr 30 min
TOTAL TIME
View Directions on Mia Kouppa
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Health Info
Macros
36g
CARBS
9g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
LACTOSE FREE
Contains these allergens
WHEAT
1 Recipe for Spanakopita
Easy Spanakopita
14
1 hr
11
Easy Spanakopita
Frequently Asked Questions
My phyllo dough keeps breaking or tearing, what am I doing wrong?
Why is my spanakopita not crispy or flaky?
Can I use other types of cheese besides feta?
Can I use frozen spinach instead of fresh spinach for the recipe?
Why is my spanakopita soggy at the bottom?
Can I prepare spanakopita in advance?
What can I serve with spanakopita?
Why does my filling keep leaking out?
How can I add more flavor to the filling?
How can I ensure equal and consistent pieces?