Description
This irresistible vegan spanakopita is a delightful plant-based take on the classic Greek spinach pie, featuring flaky layers of phyllo pastry filled with a creamy, flavorful mixture of sautéed spinach, tofu, fresh herbs, and zesty lemon. Perfect as a comforting main dish or appetizer, it delivers a cheesy, aromatic profile without any dairy, making it an excellent choice for vegans and those seeking wholesome, delicious meals.
Ingredients
Scale
Phyllo Pastry & Oil
- 16 oz Phyllo pastry (essential for creating flaky layers)
- ½ cup Olive oil or melted vegan butter (divided)
- ½ cup Melted refined coconut oil (smooth texture)
Filling
- 12 oz Extra firm tofu (provides creamy base)
- 3 tablespoons Lemon juice (brightens flavor)
- 2 tablespoons Apple cider vinegar (adds tang)
- 1 tablespoon Nutritional yeast (adds cheesy flavor)
- 1 teaspoon Onion powder (savory depth)
- ½ teaspoon Garlic powder (aromatic flavors)
- ¼ teaspoon Dried dill (classic herb)
- 1½-2 teaspoons Fine sea salt (to taste)
Vegetables & Herbs
- 16 oz Fresh spinach (star ingredient)
- 1 medium Onion, chopped finely (adds sweetness)
- 3 cloves Garlic, minced very finely (bold flavor)
- 1 cup Fresh parsley, chopped (adds freshness)
- 2 tablespoons Fresh mint, chopped (herbaceous pop)
- 1 medium Lemon zest (zesty freshness)
- ¼ teaspoon Ground nutmeg (warmth and complexity)
- ¼ teaspoon Freshly ground black pepper (subtle spice)
Instructions
- Defrost Phyllo: Defrost the phyllo pastry by placing it in the refrigerator overnight or at room temperature for about 4 hours to ensure it is pliable and ready for layering.
- Prepare Vegan Feta Filling: In a food processor, blend the extra firm tofu, melted refined coconut oil, lemon juice, apple cider vinegar, nutritional yeast, onion powder, garlic powder, dried dill, and fine sea salt until you achieve a smooth, creamy vegan feta-like mixture.
- Sauté Spinach: Heat 1 teaspoon of olive oil or melted vegan butter in a large sauté pan over medium heat. Add the fresh spinach and cook until wilted, which should take a few minutes. Remove from heat.
- Drain Spinach: Allow the sautéed spinach to cool slightly, then squeeze out any excess liquid thoroughly. Transfer the drained spinach to a mixing bowl.
- Combine Filling Ingredients: Add the finely chopped onion, minced garlic, fresh parsley, fresh mint, lemon zest, ground nutmeg, freshly ground black pepper, and the prepared vegan feta mixture to the spinach. Mix everything well until evenly combined.
- Preheat and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Grease a suitable baking dish lightly with olive oil or vegan butter.
- Layer Phyllo Sheets: Carefully open the phyllo pastry and cut sheets to fit your baking dish. Place one sheet in the dish and brush it generously with olive oil or melted vegan butter. Repeat this layering and brushing process using about half of the phyllo sheets.
- Add Filling: Spread the spinach and vegan feta filling evenly over the layered phyllo sheets, leveling the surface with a spatula.
- Top with Remaining Phyllo: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil or vegan butter. For an attractive finish, slightly scrunch or fold the top sheets as you layer.
- Bake: Place the spanakopita in the preheated oven and bake for 25 minutes. Then rotate the baking dish for even cooking and bake for an additional 15-20 minutes or until the top is golden brown and crisp.
- Cool and Serve: Remove the spanakopita from the oven and cool on a wire rack for at least 15 minutes to set before cutting into squares and serving. This allows the filling to firm up and makes slicing easier.
Notes
- Make sure to squeeze out excess moisture from the cooked spinach to prevent the phyllo from becoming soggy.
- Handle phyllo sheets gently as they are delicate and can tear easily.
- If you can’t find extra firm tofu, pressing regular firm tofu to remove moisture works well.
- Use melted vegan butter or olive oil to achieve a flaky and crispy crust.
- This dish can be made ahead and reheated gently before serving.
