Introduction

Greek cuisine is known for its delicious flavors and fresh ingredients. However, many classic Greek dishes contain animal products, which may not be suitable for those following a plant-based diet. But fear not! With a few clever substitutions and tweaks, we can create plant-based versions of these classic dishes that are just as delicious and satisfying.

Vegan Spanakopita

Ingredients:

• 1 lb baby spinach, washed
• 1 large onion, chopped
• 1/4 cup olive oil
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup vegetable broth
• 1/2 lb vegan feta cheese, crumbled
• 1 package phyllo dough, thawed
• 1/4 cup melted vegan butter or olive oil

Instructions:

1. Preheat oven to 375 F.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
3. Add spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and stir in chopped dill, parsley, salt, and pepper.
4. Stir in vegetable broth and vegan feta cheese.
5. Unroll phyllo dough and cover with a damp towel to prevent drying out.
6. Brush a 9×13 inch baking dish with melted butter or olive oil.
7. Layer 1 sheet of phyllo dough in the bottom of the dish and brush with melted butter or olive oil. Repeat with 5 more sheets. You should have 6 layers in total.
8. Spoon spinach mixture on top of the phyllo dough.
9. Layer 1 sheet of phyllo dough on top of the spinach mixture and brush with melted butter or olive oil. Repeat with 5 more sheets. You should have 6 layers in total.
10. Bake for 35-40 minutes, or until golden brown.
11. Serve hot and enjoy!

Grilled Eggplant Salad

Ingredients:

• 2 large eggplants, sliced lengthwise
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion

Instructions:

1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil.
3. Grill eggplant slices for 4-5 minutes per side, or until tender and lightly charred.
4. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
5. In a large bowl, combine grilled eggplant, lemon dressing, chopped parsley, mint, cherry tomatoes, and red onion.
6. Toss to combine and serve immediately.