Vegan Spanakopita

Directions

1. Preheat oven to 180C. Chop/prep veggies. Add a lug of oil to skillet. Gradually add chopped

2. spinach, stirring until it wilts. Leave to cool, then squeeze the spinach to remove as much excess
3. water as possible. Pat it dry with paper towel to get the last of the excess water out.
4. 2. In a large mixing bowl, combine all ingredients except the oil and pastry.
5. 3. Rinse and dry skillet then brush with vegetable oil. Wet a damp tea towel, and lay out filo
6. pastry on top.
7. 4. Layer the filo sheets one by one in the skillet, brushing each sheet with vegetable oil as you go.
8. Let it overhang on the sides and rotate the placement of the sheets so the overhang is evenly
9. distributed. Do this until you’ve used about half the sheets. Try to work quickly as the pastry dries
10. out easily.
11. 5. To make the rosette topping: brush a sheet with oil and roughly scrunch into loose rosette.
12. Place on top of skillet. Continue until skillet is covered/all sheets are used.
13. 6. Bake at 180C for 45 minutes or until golden brown on top. Rotate part way through so it bakes
14. evenly.