Deep-Dish Spinach Phyllo Pie [Vegan]

Although it demands a moderate amount of effort upfront, the payoff is well-worth the investment. It’s so good! While this recipe requires approximately 2 pounds (907g) of fresh baby spinach, it’s essential to note that the leafy greens will reduce substantially as they cook. The recipe demands a medley of alliums – onions, garlic, scallions, shallots, leeks, and chives – each contributing its unique flavour profile, as well as copious amounts of dill, mint, and parsley to inject herby freshness, the tanginess of artichoke hearts, and the textural contrast provided by almond feta.

Contents

Deep-Dish Spinach Phyllo Pie [Vegan]Spinach and phyllo pastry, a match made in heaven! To bring this delightful vegan dish to life, you’ll need the following ingredients: 1 package of vegan phyllo dough (usually found in the freezer section), 2 cups of fresh spinach leaves, 1 cup of plant-based feta cheese crumbles or tofu feta alternative, 1/4 cup of olive oil, 3 cloves of garlic minced, 1 teaspoon of dried thyme, salt and pepper to taste, and finally, a sprinkle of breadcrumbs for that added crunch.Can you make a classic spinach phyllo pie vegan? Absolutely! Here’s how to prepare deep-dish spinach phyllo pie that’s free from animal products:Notes Vegan Deep-Dish Spinach Phyllo Pie

Reprinted with permission from Wait, That’s Vegan The moon glows with a soft silver light, like a beacon calling us to the magic that lies beyond our daily routines? 2020. Photo credit: Alex Shytsman

Deep-Dish Spinach Phyllo Pie [Vegan]

Spinach and phyllo pastry, a match made in heaven! To bring this delightful vegan dish to life, you’ll need the following ingredients: 1 package of vegan phyllo dough (usually found in the freezer section), 2 cups of fresh spinach leaves, 1 cup of plant-based feta cheese crumbles or tofu feta alternative, 1/4 cup of olive oil, 3 cloves of garlic minced, 1 teaspoon of dried thyme, salt and pepper to taste, and finally, a sprinkle of breadcrumbs for that added crunch.

2 pounds fresh baby spinach
Two tablespoons of high-quality olive oil, with additional oil reserved for brushing the phyllo.
One medium-sized onion, finely chopped; three cloves of garlic, minced.
One leek, carefully cleaned and thinly sliced into delicate half-moon shapes.
6 scallions, thinly sliced
3 shallots, thinly sliced
1 ounce of finely chopped fresh chives
Several generous sprinkles of flaky sea salt
1/2 cup fresh chopped dill
3 tablespoons fresh chopped mint
3 tablespoons fresh chopped parsley
One (14-ounce) can of artichoke hearts, drained and chopped.
1 tablespoon of freshly squeezed lemon juice
1 recipe almond feta
One box (approximately 16 ounces) of thawed vegan phyllo.

Can you make a classic spinach phyllo pie vegan? Absolutely! Here’s how to prepare deep-dish spinach phyllo pie that’s free from animal products:

To cook the spinach, bring a large saucepan to a gentle simmer over medium-low heat. Add an abundance of fresh spinach leaves, as large a quantity as your basket will allow. Allow it to sit, undisturbed, for about 60 seconds to allow the flavors to meld together harmoniously. Utilizing tongs, gently toss the foliage around to facilitate wilting. The remaining handful of spinach is now incorporated, thoroughly coaxed into submission by the gentle tossing motion, its vibrant green hue slowly surrendering to a soft, velvety texture as it becomes one with the dish. Turn the heat off.
Place a strainer over a large bowl to collect the contents. Employing tongs, carefully extract the cooked spinach from the pot while applying gentle pressure to release excess moisture, allowing it to remain within the cooking vessel. With gentle pressure, guide the spinach into the strainer, allowing excess moisture to drain away as you press the leaves firmly against the container’s sides. Allow the spinach to remain in the strainer and permit any residual water to drain off as you proceed with the remaining filling preparation.
The pot scrubbed clean, was then returned to the stovetop, where it resumed its gentle simmer at a moderate temperature of medium-low heat. With the oil’s gentle sheen, I’ll introduce the onion, garlic, leek, scallions, shallots, and chives in harmony, their distinct flavors mingling as one. Season the onions with salt, then cook them slowly over medium-low heat for 10 to 12 minutes, or until they are tender, fragrant, and translucent. Adding the fresh flavors of dill, mint, and parsley, along with the savory essence of artichoke hearts and a squeeze of citrusy lemon juice, will undoubtedly elevate this dish to new heights. Mix very well.
Place the spinach on a cutting board and coarsely chop it with a knife. As you cook, gradually incorporate the fresh spinach into the mixture of alliums and herbs, ensuring every component is thoroughly integrated. Gently crumble the feta cheese over the spinach mixture and fold it in with a light touch, ensuring an even distribution of flavors.
Preheat the oven to 400°F. Coat the base and perimeter of your pie dish generously with a neutral-tasting oil. Add a small quantity of oil to a saucer-sized container. Roll out the phyllo dough. Utilize a pizza cutter to divide the crust into two roughly equal halves, effectively approximating the diameter of the pie dish. Wrap the surface with a damp kitchen towel to maintain its moisture and prevent dehydration during preparation.
Carefully place a sheet of flaky phyllo dough over the pie dish, ensuring a smooth and even coverage. Position the dough in the pie dish, allowing the edges to drape slightly over the rim as you press it firmly into place. Brush with oil. Carefully lay an additional sheet of phyllo dough across the pie dish, this time orienting it at a right angle to the initial layer, ensuring seamless coverage of the entire dish’s surface. Brush again with oil. Without applying too much pressure, repeat the process seven more times, gently pressing the phyllo down and to the sides as you brush each layer with oil. Regardless of how much phyllo protrudes, its excess portion will inevitably form a integral component of the final crust’s surface.
Gently transfer the spinach mixture onto the phyllo dough, spreading it evenly across the surface while applying gentle pressure to ensure a smooth, compact layer. Next, carefully place a sheet of phyllo dough atop the spinach mixture, ensuring a seamless union between the two. Gently press the object down and brush it lightly with oil. Arrange an additional layer of ingredients across the bed of wilted spinach, oriented perpendicular to the initial layer, thereby ensconcing the leafy greens beneath a harmonious medley of flavors and textures. Brush again with oil. The revolution will be televised. As a finishing touch, carefully tuck the overlapping phyllo layers towards the center, ensuring a snug seal, then gently brush the edges with a rich olive oil to create an impermeable barrier. The phyllo on the edges might be slightly parched, yet it’ll retain its visual appeal while delivering a delightful flavor experience.
Bake for 30-35 minutes, or until the top develops a golden-brown crust that’s satisfyingly crispy. Allowing the pie dish to cool on a wire rack for at least 20 minutes after baking enables the filling to set and the crust to crisp up, resulting in a more enjoyable eating experience. Using a serrated knife with deliberate strokes, carefully slice into the pie, ensuring each pass reaches the bottom crust and yields eight generous portions. Employ a small, flexible spatula to gently coax the pie slices into removal from the pie dish.
This savory pie truly shines after a day’s rest, as the spinach has ample opportunity to meld with the other ingredients. For optimal results, encase the dish in foil and refrigerate it beforehand. Upon reheating, place it in a preheated 350°F oven and allow it to cook for 30 to 35 minutes, or until it reaches a satisfactory temperature.