Autumn spanakopita | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4.
• Meanwhile, add a splash of oil to a large frying pan or wok over a medium heat, and gradually add your spinach, adding more as each handful wilts.
• When it's all wilted, drain the spinach in a sieve over a bowl. Using the back of a spoon, push as much liquid as possible out of the spinach, and set aside.
• In a large mixing bowl, add the cream cheese, lemon juice, nutmeg, nutritional yeast, toasted pine nuts, salt and pepper, and stir to combine.
• Roughly chop the spinach, and stir it into the cream cheese mixture.
• Lay out one sheet of filo pastry and lightly brush it with some of the oil. Top it with another sheet, and lightly oil again.
• Brush the spiral with a little more oil, and sprinkle with sesame seeds. Repeat with the remaining ingredients, making six spanakopita in total.
• Bake the spanakopita for about 30 mins, until the pastry is crisp and golden. Serve with a green or mixed salad, and vegan tzatziki on the side.