Quick Spanokopita
Skip the time consuming layered approach for a twist on the traditional Greek spinach pie that comes together in no time!
Equipment
- square baking pan (8x8 or 9x9)
- oil sprayer or silicone brush
Ingredients
- 1/2 package of phyllo dough thawed
Filling
- 1/2 medium yellow or white onion diced
- 2-3 garlic cloves minced
- 8-10 mushrooms sliced (baby bella, shiitake etc.)
- 2-3 cups cooked and cooled chopped spinach or other greens
- 1/2 cup nutritional yeast
- 1 tsp cumin powder
- 1 tsp smoke paprika
- 2 cups shredded vegan cheese
- Salt and pepper
Instructions
Make the filling
- Heat up a little oil in a frying pan, add the chopped onion and garlic.
- Sprinkle the cumin powder, paprika, salt and pepper. Stir for a minute.
- Squeeze as much liquid as possible from the cooked spinach or greens and add to the pan.
- Mix in the nutritional yeast and shredded cheese. Cook for another minute to evaporate all liquid. Taste and season as needed. Set aside to cool down.
Prepare the phyllo dough
- Thaw out the phyllo dough.
- Open one of the plastic package. Damp a clean towel.
- Spray oil into your baking dish.
Assemble the pie
- Turn the over on 350 F.
- Peel one layer of phyllo. Lightly crush into a ball and place in the baking dish.
- Repeat until the bottom is covered making sure that the balls do not overlap.
- Generously spray some oil. Spoon a layer of the filling all over. Make sure that it isn't too thick. Sprinkle more cheese.
- Top with another layer of phyllo dough balls. Spray more oil.
- Lightly score the pie with a knife.
- Bake at 350 for 40 minutes. Watch the last 5 minutes to make sure that it doesn't burn.
- Cool down for 5 minutes before cutting slices and serve.