Laura’s Vegan Spanakopita:

14 oz fresh spinach- chopped

1 white onion or scallions chopped

3 garlic cloves chopped

¼ cup dill

½ cup parsley

½ bottle of Just egg

1 package Violife Feta

3 tablespoons olive oil

1 pound phyllo sheets

1/3 cup oil for brushing phyllo

2 tablespoons earth balance

Sautee onion and garlic for 3-5 minutes until translucent, add spinach and cook for 3 minutes. Mix spinach mixture, feta, dill and parsley in a bowl and add salt and pepper to taste. I prefer to use black salt for this recipe. 

Use a 9”x13” baking dish, coat bottom of dish with olive oil and then add two layers of phyllo. Brush each layer with olive oil. Once you go through half of the phyllo sheets, add your spinach mixture. Repeat layering on top of mixture and add a few tablespoons of earth balance butter and put in the oven at 350 degrees. Each oven varies- cook time can be from 50-70 minutes. Check at the 50 minute mark. 

Allow to cool almost completely before cutting and serve!