These plant-based spanakopita are so freaking delicious. I teamed up with Fresh Start Fauxmage to develop this recipe. Often times you will find feta in spanakopita, but I opted to use their creamy herb cheese instead. It has flavours of lemon and dill and works perfectly here. These spanakopita are simple and let me tell you.... addictively good. Crispy flaky phyllo, and a bright, creamy filling with Fauxmage, spinach, garlic, red onion & lemon zest. I can't get enough.
I love these for a simple meal with a salad, or as something to serve along with other munchies. You can pop them in the freezer for another time. (Just freeze flat on parchment, then transfer to another container), or make a head and refrigerate until ready to bake. (I made mine a couple days ahead, I put them on a parchment lined baking sheet and covered the whole thing with saran wrap.) Cooking times will be a bit longer if refrigerated/frozen, but just keep an eye on them. They are ready when crisp and you can hear the sound of the filling bubbling a bit. I flip them over halfway for even baking.
Sesame seeds aren't in the recipe, but it was a last-minute addition that I find really delicious and work well with the flavour profile of spanakopita. I just sprinkled some toasted sesame seeds on them after baking. They don't stick super well but unless you're trying to eat and do cartwheels at the same time you can make it work. Next time I will try adding them before baking when I brush the tops with melted butter.
My suggestion is don't over stuff the spanakopita triangles. The recipe yield is 28. I made them once and got 20 bundles, and I wished I put less filling, they were still insanely delicious, but I think the right ratio of flaky pastry to filling is to try and get more than the 20.
Yield: About 28 bundles
Hey! I'm Trisha