- 2 tbsp. olive oil + for your phyllo
- 1 medium white onion, finely chopped
- 2 1/2 cups leek, finely chopped
- 1 1/2 cups green onion, finely chopped
- season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- 1/2 cup fresh mint
- 1/4 cup nutritional yeast
- 2 tbsp. vegetable stock paste
- 900 g fresh spinach
- 2 sheets vegan puffed pastry or 1 packet vegan phyllo
1. The night before making your spinach pie make sure to remove your phyllo or puffed pastry from the freezer. Let it thaw in the fridge.
2. Into a large pot heat your olive oil on medium heat for around 30 seconds, add your onions and leek and sautéed till caramelized and golden brown. Stir often to avoid burning. Once your onions and leeks are ready, around 10 minutes later, add your green onions, dill, parsley, mint, nutritional yeast, seasoning and veg stock paste. Cook for around 2 minutes or until wilted considerably. Now add your spinach, stir till wilted – you want to cook this down till there is no moisture left. Once your spinach is ready, remove from heat let cool for around 10 minutes.
3. Preheat the oven to 425F and set aside a baking sheet. Now we will prepare our phyllo. Have your ¼ cup olive oil ready with a brush to gently coat your phyllo. You want to keep your phyllo moist so I suggest laying it out flat then covering with a damn cloth.
4. Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with olive oil, using your brush then repeat that step with another sheet, for 5 layers total. Transfer your Phyllo to an 8×8 pan and pat down till flat, letting any edited hang over. Transfer your cooled mixture to the pan and flatten with a spoon, don’t down any hanging phyllo bits. Repeat the steps for the top 5 layers of phyllo and fold layers inward for neat, sleek look.
6. Place in freezer for 1 hour before baking.
7. Once the pan has cooled, place onto baking sheet and brush with olive oil just one more time. Bake for 40 minutes or until golden brown and perfectly crispy!
Mixture is great in Spanakopita, Phyllo Rolls and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consuming.
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!