1 pkg phyllo
Spanikopita
1 container non-dairy butter (Earth Balance)
2 cans spinach
1 Tbsp minced garlic
1 pkg non-dairy cream cheese
1 tsp onion salt
sea salt and ground black pepper to taste
In a parchment lined 9×13 flat pan with sides, layer each sheet of one roll of phyllo basting with melted butter. Layer and baste whole package.
Cook spinach on stove top with garlic, cream cheese, onion salt and sea salt. Drain juice after spinach is done and spoon spinach on phyllo.
Layer and baste a second package of phyllo basting with melted butter. Slice phyllo into diagonal pieces before placing in 350 oven to bake
about 20 minutes or until lightly golden. Serve warm and enjoy!
This Spanikopita recipe is a vegan twist on a delicious recipe of spinach and pastry! One of my favorites!