Spinach Feta Enchiladas

Spinach Feta Enchiladas

Photo by Geoff Peters

Spanakopita is awesome. It’s a Greek appy made with a flaky filo with a wicked tasty feta and spinach filling. Here’s my lighter, lazy man take on the Greek must-have. To make these vegan (totally animal-free), replace the eggs with 2 tablespoons of all-purp flour and use non-dairy yogurt and cheese.

You’ll need:

2 packages chopped frozen spinach, thawed
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
Small bunch of green onions, chopped
½ cup fresh parsley, chopped
½ thick Greek-style yogurt (or plain yogurt)
½ cup crumbled feta
2 eggs
8 tortilla shells
salt and red pepper to taste

1) Heat up a large pot over medium-high heat. Preheat the oven to 350F. 2) Add your oil, then the garlic and onions. Cook until nice and tender, about 7-8 minutes. Add the spinach and parsley. Cook for another 8-10 minutes.Take off the heat and thoroughly mix in the yogurt, feta, and eggs (or their non-dairy equivalents).

3) Take a large spoonful of your filling and spread on one end each tortilla.. Tightly roll ‘er up and
put it in a large baking dish, seam-side down. Totally optional: brush with olive oil, top with red pepper flakes, and cheese. Bake for 30-40 minutes or until the top is lightly brown and cheese is bubbly. Top with yogurt and serve with a nice Greco salad.

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