Spinach and Walnut Filo Pie

This Mediterranean inspired dish just got a nutty upgrade!

We love this recipe because it is a plant based option for those looking to cut out dairy products, and it takes minimal kitchen time to put together.

Using pre-made filo (phyllo) sheets and a food processor or blender you can make this as a filling side to pair with a lunch salad or a hearty main dish for dinner.

 

Print Recipe

Vegan Spinach and Walnut Filo Pie

 

 

Prep Time1 day d 15 minutes mins

Cook Time45 minutes mins

 

Course: Main Course

Keyword: Spinach Filo Pie, Vegan Filo Pie

Servings: 8

Calories:

Ingredients

• 1 1/2 cups raw cashews
• 1 cup raw walnuts
• 3/4 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces chopped spinach
• 1 medium yellow onion
• 2 cloves garlic
• 1/4 teaspoon grated nutmeg
• 1/2 package of filo sheets

Instructions

• Soak cashews and walnuts in water overnight. If you want to skip this step you can boil the nuts for 20 minutes then rinse with cold water to cool.
• Preheat the oven to 350 F.
• Chop onion and garlic. Saute in a non-stick pan using a tablespoon of oil at a time to prevent burning. Cook for 3-5 minutes or until browned.
• Add all ingredients, except spinach, to a food processor or blender. Puree until smooth. Add spinach and pulse to slightly combine or mix in a separate bowl. You don’t want the spinach to be fully blended in.
• Spray a spring form or 9″ pie plate lightly with oil.
• Layer one sheet of filo at a time so that the sheets are hanging over the side by 2-3″. Use 5-6 sheets of filo.
• Pour mixture into the center, cover the top using the overhanging parts of the sheets, and crumble a sheet or two over the top of the pie. Spray with oil.
• Bake for 35-45 minutes.Check the pie starting at 35 minutes to see if the top is getting brown. Continue to bake in 5 minute increments until the top is browned but not burned. Let cool to room temperature prior to serving. Can be served cold or warmed.

Notes

 

Nutrition

 

 

Servings 8 | 284 Calories per Serving

 

22g fat, 207mg sodium, 16g carb, 3g fiber, 2g sugar, 9g protein

 

 

 

 

Tips:

Make sure to use raw cashews and walnuts for this recipe. Roasted nuts have too strong of a flavor and they will not soak up water to make a creamy sauce like you’ll have with raw.

Filo/Phyllo sheets can be found in the frozen food section of your local grocery store. It is typically stored near the frozen pies. Each box comes with two individually sealed sleeves of sheets. You will use 1/2 of a sleeve for this recipe. Store the unopened sleeve in your freezer. You can store the opened sleeve in a Ziplock bag in the refrigerator or the freezer. Use within 1-2 weeks if you are refrigerating.

Many recipes suggest brushing oil on each sheet of filo; however, this step is not necessary for this recipe. Using spray oil on the top of the pie prior to baking will give it a golden brown and crispy texture.