Spanakopita is a Greek phyllo pie traditionally made with spinach and feta, and there’s also hortopita, similar to spanakopita, but with a mix of greens, so get creative with your greens: spinach, arugula, kale, chard, beet greens, mustard greens, dandelion, foraged greens. This vegan version uses an open faced spelt pizza crust as a departure from phyllo, and it’s worth trying this vegan filling wrapped in phyllo too.
Most recipes cook the greens first, but if using a tender green like spinach, the greens can be salted, left to sit for at least 10 minutes (or longer), then vigorously mix the salted greens, squeezing and agitating to release as much liquid as possible. This can be done with tougher greens, but factor in a slightly longer cooking time to make sure the greens are tender.
Sea salt can be substituted for kosher salt but use slightly less as sea salt is denser and saltier by volume.
Ingredients:
Crust:
1 package yeast
1 1/2 cups warm water
1 teaspoon kosher salt
1 teaspoon coconut sugar
3 1/2 cups whole spelt flour, plus extra 1/2 cup if needed
3 tablespoons olive oil, plus more for the pans, about 3 tablespoons
Filling:
1 pound spinach
Kosher salt for greens, 1 teaspoon or more
1 large bunch parsley
1 large bunch dill
2 leeks or 1 bunch scallions
2 packages soft tofu
1/2 cup olive oil
Crushed black pepper to taste
Equipment:
2 large mixing bowls, 3 8x8 pans, one large colander, salad spinner
Procedure:
To make the crust, measure the warm water in a large liquid measuring cup. Add the yeast and the sugar. Set aside.
Into a large bowl, measure the flour and salt, stirring to combine.
After the yeast mixture has sat for about ten minutes, add it to the flour mix. Add the olive oil. Stir to combine.
Mix to form a dough, adding more flour as needed to form a smooth ball. Knead until the dough has some give. It should not stick to your hands in pieces but may be moist enough to feel slightly tacky to the touch. Spelt continues to absorb water, so a slighter wetter dough than a wheat crust will help the texture not be too dry later.
When the dough is ready, pour a tablespoon of olive oil over the top, covering the whole surface of the dough ball. Cover the top of the bowl with a towel and set aside.
For the greens: wash everything, cutting tougher leaves into chiffonade or dice, spinach and delicate greens can be rough chopped. After the greens are cut and washed. Sprinkle with 1 tsp salt and mix to agitate. Let sit 10 minutes, then agitate and squeeze to release as much liquid as possible. It’s good practice to taste a tiny bit of the greens to check the saltiness. This will be all the salt in the recipe so it should taste salty but not overwhlemingly so. Imagine what it will be like when the rest of the ingredients are added, and then how it will all be mellowed through baking. If you are concerned that there is too much salt for your palate, now is the time to adjust: rinse the greens again and squeeze out liquid. Put greens in a large bowl.
MEP (mise en place- prepare) the parsley, dill, and scallions or leeks. Wash everything and then chop it finely, adding it to the greens.
Mix all the greens together, then add the tofu, black pepper, and olive oil. Combine well.
Prepare 8x8 pans with olive oil on the bottom but not the sides.
Divide the dough into three. Stretch dough like pizza, fitting it into the three pans, shaping the dough to create a crust to the edge of the dish. You may need to let the dough rest for a few minutes to fully stretch into the pans.
Once the crusts are formed, divide the filling bewteen the three pans. Gently press the filling down to even out the top.
Bake at 350F for 75-90 minutes until the bottom crust is firm and lightly browned. The filling should be firm with no jiggle. Pie can be made ahead and refrigerated or frozen.