Recipes
Fresh, seasonal recipes, inspired by ingredients sourced from Parohe’s gardens.
Best Greek Vegan Spanakopita
Serves four
Ingredients
50g spinach fresh
1/2 brown onions
Dill
Parsley
¼ tsp salt
¼ tsp black pepper
Olive oil for sautéing
1/4 roll of filo sheets
Olive oil for brushing the sheets
1/4 cup vegan cream cheese
Vegan Cream Cheese Filling
50g cashews
2 tbsp nutritional yeast
Juice 1 lemon
Method
Prepare vegan cream cheese filling
Place the cashews in a large bowl and cover with water.
Cover with wrap and leave to soak overnight.
Drain and rinse cashews.
Whizz cashews with yeast in food processor and with lemon, salt and 1 tbsp water.
Cover and leave in fridge 1 hour until firm.
Sauté the onion and greens in oil, add herbs last.
Blend the vegan cream cheese filling with the sautéed greens
Layer half the filo sheets (each one brushed with oil)
Spread the mixture
Add the rest of sheets brushed with oil on top
Chefs tip - be sure to cut in pieces before cooking.
Bake at 175 for 60 minutes until golden brown and enjoy!