Vegan Spanakopita
Crispy, flaky phyllo pastry stuffed with a delicious savory spinach and tofu filling, baked until perfectly golden brown and crunchy. This vegan spanakopita tastes just like the real thing and requires minimal effort.
Serving Size 4
Equipment
- 1 nonstick pan
- 1 baking sheet
- 1 Food processor
Ingredients
- 10 cups fresh spinach
- ½ a yellow onion diced
- 4 sprigs green onion sliced
- 2 garlic cloves minced
- 2 teaspoons fresh dill or half the amount of dried
- 1 teaspoon fresh parsley or half the amount of dried
- salt and pepper to taste
- 8 phyllo pastry sheets thawed
- ½ cup butter melted
- neutral oil for cooking
for the vegan feta
- 300 grams firm tofu or a can of white beans
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¾ teaspoons salt
Instructions
To make the vegan feta
- Add the ingredients to a food processor and blend for 30 seconds, until crumbly and soft. Taste and adjust the seasoning if needed.
To make the vegan spanakopita
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Heat a large nonstick pan on medium heat with a drizzle of neutral oil. Add the onion and cook for 4-5 minutes, until browned. Add the green onion and cook for another 2 minutes.
- Add the spinach, salt, and pepper. Cook for 2-3 minutes or until the spinach is wilted and has shrunk significantly.
- Add the garlic and herbs and cook for about 15 seconds, until the garlic is fragrant. Remove from the heat. Once cooled slightly, add the tofu mixture and combine.
- Lay a phyllo sheet on your work surface with the longer sides at the top and bottom. Lightly brush the pastry with melted butter. Add another sheet on top of the first sheet, and butter it as well.
- Spoon the spanakopita filling in a log along the bottom of the phyllo, leaving a 1 inch gap from the edge. Fold the excess pastry over the filling, and continue tightly rolling it into a log.
- Begin turning one end of the log into itself and continue turning until you have a circular spiral. If parts of the phyllo tear, take a leftover piece of pastry and plaster over the tear with some melted butter.
- Repeat with the rest of the filling and pastry. You should make 4 spirals total.
- Transfer the spanakopita spirals to the parchment lined baking sheets. Brush the tops of each pastry with butter and bake for 40 minutes or until golden brown.
Video
Notes
Instead of tofu, you can use white beans. I do not recommend using storebought vegan feta as it melted when I tried it. If you have a trusted brand, feel free to try it and let me know if it works.
