Would you like a slice of this delicious spinach artichoke borek?
With Christmas coming full steam ahead 😱, what delicious goodies do you have planned for your vegan friends and family on Christmas Day?
Why not give this vegan spinach artichoke borek a go 😋.
Great as a starter, a little something on the side or as the main star attraction.
Either way, this vegan spinach artichoke borek is just the perfect all rounder everyone will enjoy!
Quick Eats Made Easy
Best thing, this vegan spinach artichoke borek can be made days in advance and kept in the freeze for later use.
Simply pop the spinach artichoke borek straight into the oven and bake for 45 min before you are ready to serve 👌.
And because you can cook it straight out of the freezer, it’s always so handy to have them in the freezer on standby, for those quick easy eats or when you have a few extra guest over for dinner.
Using, frozen spinach, tin artichoke and store bought filo pastry, it can’t get any easier to have this delicious bite ready in an hr.
Now that’s my kind of cooking, because Christmas Day is for spending time with the family not slaving away in the kitchen ❤
I’ll have a few more quick and easy recipe for festive seasons so stay tuned for more vegan eats!
Hope you have a wonderful day!
Vegan Spinach Artichoke Borek
- 2 tbsp extra virgin olive oil
- 1 Brown onion diced
- 6 cloves of garlic minced
- 250 grams frozen spinach
- 500 grams firm tofu crumbled
- 400 grams artichoke hearts 1 tin
- 1/4 cup apple cider vinegar
- 1/4 cup nutritional yeast
- 2 tsp sea salt
- 1 tbsp ground cumin
- 1/4 cups slivered almonds
- 1 packet filo sheet 2 sheets per length
- 1 cup vegan butter Melted
- 1/4 cup dairy free milk
- 1 tsp maple syrup
Preheat oven to 200C or 393F
In a food processor, add the onion, garlic, tofu and artichoke together and blitz till crumbly.
In a large pan gently heat the oil on medium heat.
Add the spinach and artichoke mixture, apple cider vinegar, nutritional yeast, cumin, sea salt and silvered almonds and cook for 5 – 10 minute on high heat.
Remove from heat and let mixture cool.
I used a 28cm round baking pan for the borek, but you can also roll them into smaller individual servings.
Lightly grease the pan with the melted butter
To assemble, take 2 sheets of filo and lay flat on the bench.
Cover the remainder with a damp tea towel to stop it from drying out.
Lightly grease the filo with some melted butter.
Scoop the spinach and artichoke mixture and spread it across the bottom of the filo.
Gently lift the bottom of the filo sheet and fold it over the spinach and artichoke mixture and continue rolling the pastry till the end.
Then curl rolled filo around like a snail and gently place in the centre of your pan, working your way out.
Repeat filling and rolling of filo until pan is covered.
Brush some more melted butter on top and bake in oven for 15 min.
After 15 min, brush maple glaze over the borek and bake for another 15 min or until golden brown.
Remove from heat and serve immediately.
Raw Borek, can be cooked immediately or stored in the freezer for 3 months.
You only require 2 sheets, of filo per length. Cover the remainder with a damp tea towel to stop them from drying out.
I used a 28cm round pan and used the rolled technique for this borek.
You can just layer the filo and filling like a lasagne for a easier version.
Both is delicious!
*Nutrition information is approximate and is meant as a guide only*