Kale spanakopita with harissa sauce and mint oil from Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine (page 120) by Tal Ronnen and Scot Jones and Serafina Magnussen

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Notes about this recipe

  • lolako on February 22, 2024

    This is a lot of work, but well worth the effort. I couldn't find vegan ricotta in several grocery stores. I ended up using the sunflower ricotta recipe from Thug Kitchen, which makes two cups. There is a lot of kale to prep and cut. It took about 3 1/2 hours to assemble and cook. But they will be a hit with your guests.

  • karliekramer on March 09, 2023

    amazingly crispy and delicious. feels elevated but still comfort food.

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