Vegan Spanakopita

Unfortunately I couldn't find the time to take pass a the annual fairy taken part in the city. Usually I at least go to the marketplace with tons of market stalls. I don't know, just couldn't find the time for it. 

Anyway, I will always  find time to stand in the kitchen and do some cooking. An today I wanted to prepare a dish I wanted to prepare since half a year. 

This dish is pretty similar with its incredients like the hot spinach-artichoke-dip, but this dish does not contains artichokes, just spinach and cheese. 

So, if you are cheese-lover you're definitely going to love this one. 

The making is simple and you don't need a lot of ingredients, most you will find in your kitchen. Only the spinach and filo you may need to buy. 

Now go ahead and enjoy the dish as much as I did!

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Vegan Spanakopita

4 Persons

Ingredients:
Cream-Cheese

150 g cashewnuts, soaked for a while in warm water

60 ml lemon juice

125 ml water

3 Tbsp extra virgin olive oil

2 cloves garlic

Some onion powder

1¼ tsp salt

¼ tsp dried dill - optional

½ tsp dried oregano - optional

Simply blend all of this together in a blender until really creamy and set aside

Spanakopita

550 g fresh spinach, washed and tough stems removed

about 150 g studel pastry or filo pastry

1 large onion, chopped or 2-3 spring onion

1 Tbsp extra virgin olive oil

freshly ground black pepper

salt

¼ tsp dried dill - optional

½ tsp dried oregano - optional

Preparation:

First you need to wash and reduce the bulk of the spinach.

Now heat up the olive oil in a large frying pan, add the onion and about 20 grinds of black pepper. Add the Spinach, some dill and gently steam until spinach has fallen together about 7 -10 minutes. Set aside in a bowl.

Add the cream made above to the bowl with the spinach and crumble. Stir well till it's all mixed up well.

Set aside now and prepare the pastry. Brush some oil or melted margarine in the tin you are using and preheat the oven to 200 C.

Take one sheet of filo and make sure the rest are covered with a damp cloth so they don't dry out. Brush with  margarine and fit into the tin. Repeat with another sheet and place in the tin. Keep going, till all your four studelpastry is used, brushing each sheet with margarine

Now spoon your filling in evenly and level it off

Now fold over all four edges until it's covered and give it all a final brush of oil and it's ready for the oven:

Bake in a preheated 200 C oven for about 30-40 minutes. After 20 minutes check by sticking a knife in the centre and feeling if it's hot.

Now simply slice into 6 servings! Serve immediately and enjoy.