Updated: Apr 4, 2021
For the Crust:
Gluten-Free Crust - we double the pie crust recipe for the spanakopita
*Our crust recipe is not vegan. You can replace the egg ingredient with xanthan gum or an egg replacer.
For the Filling:
1/2 tablespoon olive oil
1 medium yellow onion, diced
8 scallions, chopped
4 garlic cloves, minced
10 oz. chopped spinach
1 (15 oz.) can of chickpeas, drained, rinsed, and mashed
1/3 cup tahini
1 tablespoon apple cider vinegar
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1 lemon, juiced
For the Glaze:
Follow the instructions for the dough. Lightly grease the bottom of a 9 X 13 baking dish with olive oil and line with half the dough. Cover the other half of the dough and place both the covered dough and pan in the fridge while you prepare the filling.
In a large skillet, heat the olive oil over medium-low heat. Add in the chopped onion and scallions, sautéing for a few minutes, until the onions have started to soften.
Add in the garlic and continue to sauté for a few more minutes, until the onions have become translucent.
Add the spinach to the onion mixture and turn the heat up to medium. Allow the spinach to cook until all the water has evaporated, stirring occasionally.
Once all the water is gone, add in the rest of the filling ingredients. Combine well and allow to cook for another 5 to 10 minutes, until thoroughly heated while stirring occasionally.
Preheat the oven to 350 F degrees. In a small mixing bowl, whisk together the glaze ingredients. Remove the chilled baking dish from the fridge and brush the bottom layer of dough with half of the glaze.
Spoon the filling evenly into the dish, ensuring to fill the corners. Roll out the other half of the dough and place it on top of the filling. Brush the remaining glaze on top.
Bake for about 35 minutes at 350 F. Remove from oven and allow to cool for 5 minutes before serving!