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Kite Hill Spanakopita

Kite Hill Spanakopita

Course Appetizer
Cuisine Greek
Keyword kite hill, vegan spanakopita
Yield 30 bite-sized spanakopita
Author Sarah Eastin

Ingredients

  • 45 frozen phyllo cups (three 15-count packages)
  • 2 tablespoons water or vegetable oil
  • ½ onion or a small one finely chopped
  • 1 bunch green onions finely chopped (you could also finely chop one leek)
  • 2 garlic cloves minced
  • 16 ounces fresh spinach washed and roughly chopped
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1/4 teaspoon ground nutmeg
  • 4 ounces Kite Hite Truffle, Dill & Chive Soft Fresh (crumbled) or Ricotta, 8oz (use additional cheese if you’d like the recipe to be creamier)
  • 1/2 cup Egg replacer follow package directions. (½ cup blended tofu would also work.)
  • Lemon juice from half of one lemon optional
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
  2. Heat the oil (or water for a healthy sauté) in a skillet over medium-high heat. Add the finely chopped onions and season with salt and pepper. Sauté until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until spinach is soft. Transfer to a large bowl and let cool slightly.
  3. Add the parsley, dill, egg replacer, nutmeg, and stir to combine. After completely combined add the crumbled Kite Hill Soft Fresh and stir until lightly mixed, don’t overwork the mixture.
  4. Spoon the mixture into the phyllo cups and bake for 30 minutes, or until golden brown. Serve hot.
  5. If you can’t find the phyllo cups, you could also use phyllo dough and make this recipe as a casserole. Just place the spinach mixture in a casserole dish and top with the dough in layers and bake.