Description
A delightful plant-based twist on the classic Greek spanakopita, filled with spinach, tofu, and rich herbs, all wrapped in flaky phyllo dough.
Ingredients
Scale
- 600 g (21 ounces) spinach (fresh, washed and drained)
- ¾ tsp salt (plus more to dehydrate the spinach, adjust to taste)
- 200 g (7 ounces) extra firm tofu (plain)
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp olive brine
- 1 tsp garlic powder
- A pinch black pepper (ground)
- 100 g (¾ cup) cashews
- 3 tbsp nutritional yeast
- 125 ml (½ cup) plant-based milk (unsweetened soy milk)
- 5 stalks scallions (finely chopped)
- 50 g (2 ounces) parsley (fresh, finely chopped)
- 12 kalamata olives (pitted, finely chopped)
- 500 g (17 ounces) phyllo dough
- 50 g (2 ounces) vegan butter (or margarine, or olive oil)
- Sesame seeds (optional)
Instructions
- Prepare the spinach by lightly salting it to draw out moisture. Let it sit for about 15 minutes, then drain well.
- Squeeze the spinach to remove excess water and chop finely.
- Crumble the extra firm tofu into a large mixing bowl.
- Add olive oil, lemon juice, olive brine, garlic powder, black pepper, and salt to the crumbled tofu. Mix well to combine.
- Incorporate the drained spinach into the tofu mixture.
- Blend the cashews into a smooth cream with the nutritional yeast and plant-based milk.
- Stir the cashew cream into the spinach and tofu mixture until well combined.
- Fold in the chopped scallions, parsley, and kalamata olives gently.
- Preheat your oven to 375°F (190°C).
- Lay out the phyllo dough, brushing each layer with melted vegan butter or olive oil as you stack them.
- Spread an even layer of the spinach filling over the phyllo after layering 3-4 sheets.
- Fold the phyllo edges over the filling and brush with more melted butter.
- Carefully cut the assembled pie into triangles or squares.
- Sprinkle sesame seeds on top if using.
- Bake for 25-30 minutes, until the top is golden brown and crispy.
- Allow the spanakopita to cool slightly before serving, for the best flavor.
Notes
Avoid overcooking spinach to prevent a soggy filling. Handle phyllo dough gently to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg