Here’s a vegan version of Greek Spanakopita, keeping it flavorful while avoiding dairy and eggs:
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) fresh spinach (or frozen, thawed and drained)
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 1/2 cup firm tofu, crumbled (replaces feta)
- 2 tbsp nutritional yeast (for cheesy flavor)
- 1 tbsp olive oil
- 1 tsp dried dill (or 2 tsp fresh)
- Salt and pepper to taste
- Juice of 1/2 lemon
For the pastry:
- 8–10 sheets of vegan phyllo dough
- 3–4 tbsp olive oil (for brushing)
Instructions
- Prepare the Filling
- Heat 1 tbsp olive oil in a pan. Sauté onion and garlic until soft.
- Add spinach and cook until wilted. Remove excess moisture by squeezing with a clean towel.
- Stir in crumbled tofu, nutritional yeast, dill, lemon juice, salt, and pepper. Mix well. Let it cool slightly.
- Prepare the Phyllo
- Preheat oven to 350°F (175°C).
- Lay one sheet of phyllo in a greased baking dish, brushing lightly with olive oil.
- Layer 4–5 sheets, brushing each with olive oil.
- Add Filling
- Spread the spinach-tofu mixture evenly over the phyllo layers.
- Top the Pie
- Layer the remaining phyllo sheets on top, brushing each with olive oil.
- Tuck edges in and score the top lightly with a knife to make cutting easier after baking.
- Bake
- Bake for 35–40 minutes or until phyllo is golden and crispy.
- Serve
- Let cool for a few minutes before slicing. Serve warm.
Tips
- Use extra firm tofu for better texture.
- For a nut-free version, omit pine nuts if sometimes added in Greek recipes.
- You can also make mini spanakopita triangles for appetizers instead of a full pie.
If you want, I can make a quick shortcut version using store-bought vegan puff pastry that’s even faster but still authentic-tasting. It’s great if you’re short on time. Do you want me to do that?
