Description
This irresistible vegan spanakopita is a deliciously flaky and savory Greek-inspired pie perfect for a comforting meal. Made with layers of crisp phyllo pastry filled with a creamy, flavorful spinach and tofu mixture enhanced with fresh herbs and spices, this plant-based twist delivers all the traditional comfort without any dairy or eggs.
Ingredients
Scale
Phyllo Layers
- 16 oz Phyllo pastry (essential for creating flaky layers)
- ½ cup Olive oil or melted vegan butter (divided)
Filling
- 12 oz Extra firm tofu (provides creamy base)
- ½ cup Melted refined coconut oil (smooth texture)
- 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)
- 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
- Preparation: Defrost the phyllo pastry by placing it in the refrigerator overnight or leave it at room temperature for approximately 4 hours until it’s pliable and ready for use.
- Blend the Vegan Feta: In a food processor, combine 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. Blend until smooth to create a creamy vegan feta base.
- Sauté the Spinach: Heat 1 teaspoon of olive oil or melted vegan butter in a large sauté pan. Add the fresh spinach and cook until wilted, stirring occasionally to ensure even cooking.
- Drain Excess Liquid: After cooking, let the spinach cool and then press out any excess liquid carefully using a clean cloth or fine sieve to avoid sogginess in the pie.
- Mix the Filling: In a mixing bowl, combine the drained spinach with the blended tofu mixture. Add the finely chopped onion, minced garlic, fresh parsley, chopped mint, lemon zest, ground nutmeg, and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare Baking Dish: Grease your baking dish with a little olive oil or vegan butter. Preheat the oven to 350°F (175°C).
- Layer the Phyllo Sheets: Carefully unwrap the phyllo pastry and cut sheets to fit your baking dish. Place the first sheet into the dish and brush it with olive oil or melted vegan butter. Continue layering and brushing each sheet until you have used approximately half of the sheets.
- Add Filling: Evenly spoon the spinach and tofu filling mixture into the prepared phyllo-lined dish, smoothing the top for an even layer.
- Top Layer: Finish layering the remaining phyllo sheets over the filling, brushing each sheet with oil or vegan butter and scrunching gently to create texture and volume on top.
- Baking: Place the spanakopita in the preheated oven and bake for 25 minutes. Rotate the dish for even cooking, then bake for an additional 15-20 minutes or until the top is golden brown and crisp.
- Cooling: Remove from the oven and cool on a wire rack for at least 15 minutes before cutting to allow the filling to set and the pastry to crisp fully.
Notes
- Defrost phyllo gently to avoid tearing.
- Press spinach thoroughly to prevent soggy filling.
- Use a light hand when brushing oil between phyllo layers for optimal crispiness.
- Let the spanakopita cool before slicing to maintain its structure.
- Store leftovers covered in the refrigerator for up to 3 days, reheat in the oven for best texture.
