Spinach and artichoke phyllo dough pie with a aide of spiced chickpeas & rice
Short History: The Greeks have been eating Spanakopita since around the fifth century B.C. – the poet Philoxenos wrote that at the end of a banquet something that very much resembles the contemporary Spanakopita pie was served. The other main ingredient for Spanikopita is spinach, which arrived in Greece during the Byzantine Empire, and apparently was very easy to grow in the regions of present-day Greece! This dish from The Vegan Taste will provide you with Vitamins A, C, & K, folate, manganese, magnesium, iron, and more!
Reheating Instructions: Warm in the oven at 350F for 10 minutes, or microwave* on high for 2 minutes.
“My favorite this week, wow! The textures of the phyllo was SPOT ON. This is another hard-to-find vegan dish that I really really miss, I’m so glad it was in the plan this week. The rice and chickpeas went perfectly with the pie, I could’ve eaten this everyday for lunch and been very happy.” – Kelly Co. from Mesa
“Such a delicate creation to have been delivered so well. =)” – Deborah La. from Peoria