Athens Foods | Vegan Spanakopita
A plant based twist on a classic Greek favorite. These savory spinach triangles have leeks, green onions, dill and a hint of mint.
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Cooking tools:
- Food processor
- Pizza cutter
- Pastry brush
- Saute pan
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Plastic wrap
- Kitchen towel
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
Ingredients
- 1 roll Athens® Phyllo Dough (9″ x 14″), thawed
- 2 cups water
- 1 cup raw cashews, unsalted
- 2 tablespoons water reserved from boiled cashews
- 2 tablespoons lemon juice
- 2 ½ teaspoons sea salt, divided
- ¼ cup olive oil
- 1 cup leeks, white and light green parts only, chopped
- 1 cup green onions, chopped
- ¼ cup dill, chopped
- 1 ½ teaspoons mint, chopped
- 1 teaspoon black pepper
- 8 ounces baby spinach, fresh, rough chopped
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