Vegan Spanakopita

Method:

• Begin by preparing the filling. Add the cashew nuts to a bowl. Cover the cashew nuts with boiling water then set to one side
• Add the spinach to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
• Finely chop or grate the garlic. Add the garlic to the pan. Stir to combine then saute for a further 5 minutes, or until the spinach has wilted
• While the spinach cools, drain the cashew nuts. Lay the cashew nuts on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
• Once cooled, lay the spinach on top of a clean tea towel. Gather together the edges of the tea towel and squeeze to remove the excess water
• Transfer to the spinach to a food processor along with the cashew nuts, nutritional yeast, lemon zest, dill, parsley and lemon juice. Process until a smooth mixture is formed
• Season to taste then set to one side
• Preheat the oven to 200 degrees (gas mark 6). Grease a 20 x 20 cake tin with a little olive oil
• Line the cake tin with a sheet of filo pastry. Allow any excess pastry to hang over the edge of the cake tin
• Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top. Again, allow any excess pastry to hang over the edge of the cake tin
• Repeat the process until you have created 5 layers of pastry
• Spread the filling evenly across the base of the pastry
• Lay a sheet of pastry on top of the filling
• Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top
• Repeat the process until you have created 5 more layers of pastry
• Fold any excess pastry hanging over the edge of the cake tin towards the centre
• Decoratively arrange the remaining pastry on top of the spanakopita
• Brush the top of the spanakopita with a little olive oil
• Put the cake tin in the pre-heated oven and bake for 20-25 minutes, or until golden brown

This recipe serves 8.