Kale Spanakopita (Vegan)

With our Kale Spanakopita, we've veganised the Greek classic and revamped it with the superfood vegetable of the moment Kale. It's a guilt free treat for everyone, crispy layers of filo pastry encasing a creamy kale filling.

The spanakopita can be eaten hot or at room temperature.

We like to eat ours with a Greek salad and olives.

Kale Spanakopita; the greek classic veganised at The Veggie Deli

Care and Serving Instructions

After purchase, store in the fridge and use within 3days.

If served warm, heat in a medium oven 180°C/375°F or Gas mark 4 for approx 10 mins. Can also be eaten at room temperature.

Suitable for freezing, allow the spanakopita to thaw before following heating instructions above.

Allergens: Wheat, Tofu (Soya).

Inside our Kale Spanakopita

Kale

This nutrient dense dark leafy green vegetable has been in the news a lot of the last few years for good reason.

It is a member of the Brassica family of cruciferous vegetables which includes cabbage, cauliflower, brussels sprouts and broccoli.

Kale has anti-cancer properties and is especially rich in vitamins A, C and K, fibre and a range of micronutrients including copper, manganese and phosphorus.

It can help lower blood pressure and improve blood glucose control. Kale also contains a compound called alpha-lipoic acid known to increase insulin sensitivity and prevent oxidative stress in people with diabetes.

Tofu

Tofu is not quite the bland white blob you may think. It is cholesterol free and low in saturated fats and an excellent source of protein.

It looks after your colon and lungs and is very good if you're prone to over heating or suffer with high blood pressure.

Move over milk; it's an excellent source of calcium and plenty of other minerals such as iron, phosphorous, potassium and sodium, essential B vitamins, choline and fat soluble vitamin E.

Extra Virgin Olive Oil

Extra virgin olive oil is a monounsaturated fatty acid so it's more stable and less prone to oxidisation than polyunsaturated fats.

People who consume olive oil as a regular part of their diet are less likely to develop cardiovascular disease, including stroke, high blood pressure, high cholesterol levels and high triglycerides.

It also helps preserve the enodothelial layer of blood vessels and reduces inflammation.

Olive oil is also high in a substance called hydroxytyrosol which is being researched as a preventative for breast cancer in a high risk group of women.

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